Cooking description:
"Mint marshmallow", in my opinion, even sounds very attractive. I propose to get down to business and cook this delicious delicacy, it's no more difficult than making a traditional marshmallow. See the step by step recipe and you will succeed!
Purpose: For an afternoon snack / For a festive table
Main Ingredient: Mint / Herbs
Dish: Desserts / Marshmallows / Sweet
Ingredients:
- Apples - 2-3 Pieces (for making 200 grams of applesauce)
- Mint - 50 Grams
- Sugar - 450 grams (200 grams - for whipping with protein and applesauce, 250 grams - for making syrup)
- Agar-agar - 8-10 Grams
- Water - 160 Milliliters
- Powdered sugar - 2 Tbsp. spoons (for rolling the finished marshmallow)
- Green Food Color - 1 Drop (optional)
- Egg white - 1 Piece (CO category)
Number of Servings: 20-25
How to make "Mint Marshmallow"
Prepare the ingredients.
Peel the apples and put them in a microwave-safe saucepan. Cover with a lid and bake for 5-7 minutes.
Cool the apples after baking.
While the apples are cooling, separate the mint leaves from the stems.
Pour the mint stalks with the addition of about 1/3 of the leaves with water, heat until boiling, cover, let the broth brew.
Grind the remaining mint leaves with a blender or coffee grinder.
If mint leaves remain uncrushed, they can be removed, however, they will not spoil either the look or taste of the marshmallow, even if they remain in the total mass.
Drain the mint infusion, bring the volume of liquid to 140-150 milliliters, add agar-agar to it, let it brew for 10 minutes.
Separate the apple pulp of the baked apples, rub it through a sieve, you can help yourself with a blender to chop.
Transfer 200 grams of applesauce to a sufficiently large container for beating, add 1 egg white. Whisk.
Pour 200 grams of sugar in portions, whisking until fluffy.
Put chopped mint into the protein mass, beat again.
Pour 250 grams of sugar into a saucepan, pour mint infusion with agar-agar, heat to a boil, boil the syrup for about 7 minutes, it should give stringy "strings".
Remove the syrup from heat, refrigerate slightly.
Pour the syrup into the marshmallow mass in a thin stream, beat until fluffy, until the mixer leaves clear embossed marks. You can add just a little (on the tip of a spoon) green food coloring if you like.
Whisk again until smooth, then transfer the marshmallow mass to a pastry bag. Prepare marshmallow shedding sheets in advance. You will need about 3 sheets the size of a regular baking sheet.
Place the marshmallows from a pastry bag onto prepared sheets of paper covered with parchment.
After the marshmallow has dried, after about 12 hours, combine it in pairs and roll in powdered sugar.
Decorate the marshmallow with mint leaves. Well, now it's time to enjoy this delicious treat.
Chef's advice:
The drying time of the marshmallow depends on the moisture content of the applesauce and on the agar-agar used, it can be less or more.