Marshmallow lovers will definitely like this vanilla pastille recipe. The airy dessert is made from applesauce and whipped whites. Agar-agar is used as a stabilizer, so the mass freezes perfectly even at room temperature.
Ingredients
- Egg whites - 3 pieces
- Applesauce - 400 g
- Sugar - 500 g
- Agar-agar - 15 g
- Vanillin - at the tip of the knife
- Citric acid - on the tip of the knife
- Water - 150 ml
Step-by-step cooking recipe
Agar-agar pour hot water and boil for 2 minutes.
In a saucepan, mix applesauce, sugar and the billet with agar-agar. Bring to a boil over low heat.
In parallel with this, whisk the cooled proteins with citric acid and vanilla in a separate bowl.
Without stopping the mixer, pour the hot mixture in a thin stream into the protein blank. Whisk everything together for 2-3 minutes.
Cover the prepared form with cling film.
Pour out the liquid mass, smooth it out and put it aside for 2-3 hours.
Remove the vanilla paste from the mold, remove the film.
Cut the pastille into small cubes and put it on a plate.
