Cooking description:
This marshmallow can be prepared from both fresh and frozen apricots. For him, soft, but not spoiled fruits are suitable. Agar agar for this recipe has a gel strength of 1000 and if your strength is more or less, you will need to recount its amount. If you don't have a cooking thermometer, boil the sugar syrup until finely tested. When removing a spoon from the syrup, it flows down in a thin stream, and at the end it stretches into a thread. If you want a more pronounced color, add a little yellow food coloring.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Fruit / Apricot / Agar Agar
Dish: Desserts / Marshmallows / Sweet
Cuisine geography: French / European
Ingredients:
- Apricots - 500 Grams
- Agar-agar - 9 Grams
- Egg white - 1 Piece
- Sugar - 600 Grams
- Water - 160 Grams
- Powdered sugar - 1 Tbsp. the spoon
Number of Servings: 10
How to cook "Apricot Marshmallow"
Prepare all the ingredients you need to make your apricot marshmallow.
Wash, dry and remove apricots. Cut into pieces and place in a heavy-bottomed saucepan. Add 100 grams of sugar, cover and heat over high heat.
Cook for 2 minutes to let the apricots juice and the sugar to melt. Reduce heat to medium and simmer for 20 minutes, stirring.
The mass should be boiled down to 500 grams. Remove from heat and punch with a blender until smooth. Wipe through a sieve if desired.
Pour 100 grams of sugar into the puree and stir until dissolved. Let cool completely.
Pour agar-agar into a bowl and pour in cold water. Leave it at room temperature for one hour.
Transfer the apricot puree to the mixer bowl and pour in the cold egg white. Whisk at high speed until fluffy, which should double to 2-3 times.
Pour the soaked agar agar into a heavy-bottomed saucepan over low heat. Bring to a boil and add all the sugar at once. Cook over low heat for 4-5 minutes until the temperature reaches 110 degrees. Remove and let stand for 2-3 minutes.
Pour into the apricot bowl in a thin stream, whisking at high speed. Whisk until firm, firm. She should keep her shape well.
Immediately, while the mass is warm, transfer it to a pastry bag with an asterisk attachment and place the marshmallows on a silicone mat or baking paper.
Store in a cool place for 8-10 hours to fully stabilize. Sprinkle the top of the marshmallow with powdered sugar.
If desired, they can be connected in pairs.
Enjoy your meal!