Most recipes suggest cooking fruit marshmallows on applesauce. But in fact, you can use any berries and fruits. Today I will have plum puree as a base. If you want to make the color of the dessert brighter, add a little food coloring.
Ingredients
- Plums (ripe) – 400 g
- Egg whites - 2 pieces
- Sugar - 300 g
- Citric acid - at the tip of the knife
- Agar-agar - 12 g
- Water - 160 ml
Step-by-step cooking recipe
Cut the plums in half, peel the seeds and grind in a blender.
Mix the fruit mass with water, sugar and agar-agar, boil for 5 minutes.
Beat the cooled proteins with citric acid until stable peaks.
Without stopping the mixer, pour the plum billet in a thin stream. Whisk everything together for another 2-3 minutes.
Put it in a pastry bag, put on a special nozzle and put the marshmallows on baking paper. Dry for 24 hours at room temperature.
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