I think this is the perfect summer dessert, because you don't have to turn on the oven for it. Marshmallow pastille freezes perfectly at room temperature. Agar-agar is used as a thickener, and the fruit base is banana puree.
Ingredients
- Bananas (cleared) – 400 g
- Egg whites - 2 pieces
- Agar-agar - 8 g
- Sugar - 250 g
- Salt - at the tip of the knife
- Water - 120 ml
Step-by-step cooking recipe
Chop the bananas in a blender until pureed.
Mix hot water, sugar and agar-agar. Boil for 3-4 minutes, stirring frequently.
Whisk the cooled whites with salt until fluffy.
Mix banana puree and whipped whites.
Pour in the hot syrup, whisking continuously. Continue whipping until the mass lightens and increases in volume.
Cover a deep baking sheet with baking paper, pour the workpiece in a layer about 2 cm thick and dry for 6-8 hours at room temperature.
Remove the finished marshmallow pastille from a deep baking tray, separate from the paper and cut into cubes.
