Cooking description:
If you are a lover of marshmallows, and even more so "Crème brulee" marshmallow - is this not a reason to cook it yourself. Now you will see that it is not difficult at all. Follow the step-by-step recommendations in the recipe and you will succeed. Good luck! From the specified number of products, 18 full marshmallows are obtained, fastened in pairs.
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Eggs / Sugar / Egg White
Dish: Desserts / Marshmallows / Sweet
Ingredients:
- Apples - 3 Pieces (for 200 grams of finished applesauce)
- Protein 1 egg - 1 Piece (category CO)
- Sugar - 450 grams (200 grams - for caramel, 250 grams - for syrup)
- Powdered sugar - 2-3 tbsp. spoons (for rolling the finished marshmallow)
- Agar-agar - 8 Grams
- Water - 140 Milliliters
Number of Servings: 18
How to make "Creme brulee marshmallow"
Prepare your ingredients.
Peel apples from cores, put in a microwave oven with the lid closed, put in the microwave for at least 5 minutes. You can also bake apples in the traditional way, in the oven.
Pour agar-agar with 140 milliliters of water, set to swell for 15 minutes.
Refrigerate baked apples, spoon out apple pulp with a spoon.
Grind the applesauce through a sieve, you should get 200 grams of puree, if the puree is liquid, then it should be boiled.
Spoon the applesauce into a large beating bowl and add the egg white.
Whisk the egg white applesauce until fluffy.
Pour sugar into a saucepan and heat until melted.
When the sugar is half melted, put the swollen agar-agar in another saucepan and add 250 grams of sugar, set to heat.
Melt sugar completely until caramelized.
Pour a heated mixture of agar-agar and sugar over the caramel, continue heating with stirring, cook from the moment of boiling for about 6 minutes, the syrup should give a "stringy thread", thicken.
Remove the syrup from heat, let it "calm down", cool slightly and in a thin stream, with constant whisking, pour into the applesauce.
Whisk the applesauce and sugar syrup until the mixer has a fairly clear, embossed mark. Transfer the marshmallow mixture to a piping bag.
Plant the marshmallows on prepared sheets of paper covered with parchment; you will need about 2-3 sheets of this kind, as in the photo.
After 12 hours of drying, combine the marshmallows in pairs, roll in powdered sugar.
Marshmallow "Creme brulee" turned out to be unusually tender and very tasty. I sincerely recommend cooking, as you can see, it's not difficult at all.
Chef's advice:
Full drying time is at least 12 hours.