I love marshmallows because they can be made by anyone – with the most unexpected flavors and additives. There would be a wish! I once tried this pumpkin marshmallow as an experiment, and it turned out quite good. So I'm willing to share the recipe.
Ingredients
- Pumpkin - 100 g
- Applesauce - 50 g
- Sugar - 200 g
- Egg whites - 1 piece
- Agar-agar - 2.5 tsp.
- Water - 75 ml
- Powdered sugar - 3 art.l.
Step-by-step cooking recipe
Chop the pumpkin, simmer until soft and chop with a blender.
Mix with applesauce and 70 g of sugar. Let it cool down.
Whisk the puree with protein to a fluffy foam.
Boil the water with the remaining sugar and agar, and boil for 5-7 minutes, stirring.
Continuing to beat the puree, pour in the syrup in a thin stream.
Put the mass on parchment or in a form sprinkled with powdered sugar.
Let the marshmallows freeze overnight at room temperature, slice and roll in powdered sugar.
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