Protein cream with agar-agar
Description
Agar-agar is a reliable stabilizer, so the protein cream turns out not only tender and fluffy, but also very dense and thick, with a taste similar to marshmallow. It's best to use the cream within two hours after preparation. If you want to add food coloring to the cream, use dry coloring by mixing it into the syrup, while gel coloring can be added right after pouring the syrup into the egg whites. The amount of ingredients listed yields enough cream for a large cake or 12 cupcakes.
Instructions
- 1
Step 1
Prepare the ingredients for making the protein cream.
- 2
Step 2
Soak the agar-agar. Place it in a small bowl and cover with 20 ml of cold water.
- 3
Step 3
Prepare the syrup. Pour the sugar into a heavy-bottomed saucepan.
- 4
Step 4
Add 50 ml of hot water.
- 5
Step 5
Boil the syrup for 7-10 minutes over medium heat.
- 6
Step 6
Then add agar-agar and citric acid, mix well. Simmer the syrup for another 1-2 minutes and turn off the heat.
- 7
Step 7
Place the egg whites in a deep bowl.
- 8
Step 8
Beat for several minutes until soft peaks form.
- 9
Step 9
Then, very slowly pour the hot syrup with agar-agar in a thin stream, continuously whisking the egg whites. Keep whisking the cream until it cools down completely. To speed up the process, place the bowl with the cream into a pot of ice water while whisking.
- 10
Step 10
The custard meringue cream made with agar-agar is so thick that a spoon can stand upright in it.
- 11
Step 11
The protein cream with agar-agar is ready. Use it to prepare desserts, cakes, and pastries.