If you love marshmallows as much as I do, I strongly advise you to try to cook it with a wide variety of flavors. For example, such an option from gooseberries is a good solution at the height of the berry season, when there is just a lot of it.
Ingredients
- Gooseberry - 400 g
- Sugar - 370 g
- Egg whites - 40 g
- Water - 140 ml
- Agar-agar - 10 g
- Honey - 20 g
- Orange - 0.5 pieces
Step-by-step cooking recipe
Cut off the gooseberry tails, chop it with a blender and grind it through a sieve.
Boil the puree until thick, add 50 g of sugar and let it cool.
Beat the cooled puree with protein with a mixer until stable peaks.
Fill the agar with water, stir and bring to a boil.
Add the remaining sugar, honey and orange zest.
Cook the syrup for about 7 minutes, stirring.
Continuing to beat the puree, pour in the hot syrup in a thin stream.
Put the marshmallows on parchment with a pastry syringe and leave to freeze on the table overnight.
