Marshmallow dessert

Description

The light, airy dessert with a tartness reminiscent of marshmallows.

Ingredients

Apple

5 piece
Sugar

245 g
Red currants

260 g
Egg white

1 piece
Agar-agar

2 tsp

Cooking

Apples (sour varieties) wash, peel, cut and bake in the oven until soft about 20-30 minutes at a temperature of 200*C

Apples make puree by rubbing through a sieve, use a blender. Measure out 300 g, put into a saucepan and boil 3 minutes. Leave the puree to cool.

Now the extracted juice of red currants. 200 g frozen red currants pour boiling water (if fresh currants, then pour over boiling water is not necessary) and blend it in a blender.

Strain the mixture through a sieve. Measure 100 ml If the juice is less than 100 ml, add water.

In a bowl, whisk 1 protein + 75 g sugar in a very thick foam.

Now prepare the syrup, for this we need agar-agar, sugar and extracted the juice (100 ml).

Put on the fire pan where you pour the remaining sugar (150 gr) + 2 tsp. agar-agar and pour 100 ml of juice. Boil the syrup until "sample solid ball"

If you have the miracle of Assembly - thermometer, it all specified where a soft ball, where the solid and so on, but if there is none, then drip the syrup in cold water, and if there is a drop like candy, then it will be "hard ball", if not, keep trying until one of them does not succeed.

Whisking protein mass, add it to Apple sauce and continue whisking until smooth.

When the mass will be the same color, a thin stream pour in boiling syrup, continuing to whisk.

Whisking and mix well, spread the mass into the form that you have previously covered with parchment paper. Do this quickly as the agar begins to solidify already at 40 degrees.

A little fruit weight I did not fit in the form, I filled it cooking bag and transplant on parchment paper. And then I decided to conduct a culinary experiment. The part that was in great shape, after cooling I put in the freezer, but the part that push culinary bag, left to dry at room temperature.

For the sauce 60 g currants to fill 20 g of sugar, bring to boil and stir to dissolve the sugar. Cool.

Now I hasten to share the results. I made a dessert for 2 days prior to arrival of guests, there is a two day, one part of the dessert remained in the freezer, and the second dried at a temperature of kamatoy. 1. It was delicious and both. 2. Dessert from the freezer will not freeze a little donkey and left a bit. 3. The dessert, which was left at room temperature, dried up, not a donkey, it can be taken by hand. But most importantly, both were very tender and tasty.

Cut into serving-size pieces and before serving, pour the sauce.

Very tender and tasty. Something between a marshmallow, the marshmallow and souffle.

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