Zephyr is an ideal delicacy for sweeties: its taste can turn ordinary tea drinking into an exquisite delight, and the air texture will make you forget about all the everyday stresses. And, even if you take a little interest in it, you will not have to torture yourself with a tough diet - home marshmallow is not as caloric as its "colleague" from the confectionery store.
Ingredients:
- Sugar - 725 g
- Fruit puree (banana) - 250 g
- Agar-agar - 8 - 9 g
- Vanilla sugar - 10 g
- Water - 150 ml
- Egg white - 1 pc.
Cooking method:
- Pour the mashed potatoes in a deep container. The industrial or homemade puree should be thick and not very sweet - so it must be boiled in a saucepan to the required consistency so that 250 g of the finished product is obtained. Add sugar: 20 grams of vanilla and 250 grams of plain, stir
- In a large saucepan, dilute agar-agar in water and leave for 10 minutes. Agar-agar can not be replaced with gelatin, pectin or yellowfin
- Put the sauté pan on a small fire and bring to a boil
- When the mixture begins to appear bubbles, add the remaining 475 g of sugar and cook for about ten minutes - until the appearance of white foam. Thickened syrup should drain a thin "thread" from a spoon
- In fruit puree, enter half the protein and whip it quickly with a mixer. Then enter the second half and whisk again. The mixture should increase in volume and become light
- Continuing to work as a mixer, introduce into the mixture a cooled syrup, pouring it in a very thin stream
- Beat the mass at maximum speed until it becomes snow-white, lush and dense. It should keep the shape well and slowly drain off the "ribbon" from the corolla
- Add the food color to the mousse, if desired, lay the parchment on the parchment with a spoon or confectionery bag and leave to freeze for a day
- Remove the marshmallow from the parchment, glue the halves together and dip the dessert into the sugar powder. Such a marshmallow can be stored for a long time in a glass container