You can prepare such a dessert from fresh and frozen berries. Fortunately, the latter option is sold in the freezing departments all year round, so you can cook raspberry marshmallows even in January. The recipe is not complicated, but it will require care and some culinary skills.
Ingredients
- Raspberry - 250 g
- Egg whites - 1 piece
- Sugar - 300 g
- Pectin - 1 tsp.
- Agar-agar - 8 g
- Water - 80 ml
Step-by-step cooking recipe
Chop raspberries in a blender and rub through a sieve.
Mix the resulting puree with pectin and 1 tbsp sugar.
Simmer for 2 minutes and put aside to cool.
Mix raspberry puree with egg white and 100 g of sugar, whisk until fluffy.
In a small saucepan, mix hot water, agar-agar and the remaining sugar. Boil on low heat for 3 minutes.
Pour the hot syrup in a thin stream into the berry mass, beating continuously with a mixer. Beat the finished mixture at the maximum speed of the mixer for another 2-3 minutes.
Put the workpiece in a pastry bag, put on a suitable nozzle and put the marshmallow on a silicone mat. Dry for 1 day at room temperature.
Separate the finished marshmallows from the mat and connect them in pairs.
