Cooking description:
Agar-agar is a reliable stabilizer, so the protein cream turns out to be not only tender and fluffy, but very dense and thick, and tastes very similar to marshmallows. It is better to use the cream within two hours after preparation. If you want to add a dye to the cream, then pour the dry into the syrup, and the gel can be added immediately after adding the syrup to the proteins. From the specified amount of ingredients, so much cream is obtained that it is enough for a large cake or for 12 cupcakes.
Main Ingredient: Eggs / Agar Agar / Egg White
Dish: Desserts / Cream
Ingredients:
- Chicken egg whites - 90 grams (3 pieces)
- Sugar - 180 Grams
- Agar-agar - 0.5 Teaspoons
- Citric Acid - 1/4 Teaspoon
- Water - 70 Milliliters (50 ml. - in syrup, 20 ml. - in agar-agar)
Servings: 12
How to make Protein Agar Cream
Prepare the ingredients for making the protein cream.
Soak agar agar. Put it in a bowl and fill with 20 ml. cold water.
Make a syrup. Place sugar in a heavy-bottomed saucepan.
Add 50 ml. hot water.
Boil the syrup for 7-10 minutes over medium heat.
Then add agar-agar and citric acid, mix. Boil the syrup for another 1-2 minutes and turn it off.
Put the egg whites in a deep bowl.
Whisk for a few minutes until soft peaks.
Then add hot agar-agar syrup in a very thin stream, without ceasing to beat the whites. Continue whisking the cream until it cools completely. To speed up this process, place the bowl of cream in a saucepan of ice water while whisking.
The custard protein cream on agar agar is so dense that there is a spoon in it.
The protein cream on agar-agar is ready. Prepare desserts, cakes and pastries with it.