Homemade marshmallow from plums
Description
The dish is prepared without unnecessary complications. Today I will tell you about it. The ready dessert can be served at the table.
Instructions
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Step 1
1. So, prepare the ingredients, let's get started!
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Step 2
2. Soak agar-agar in water for 1 hour.
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Step 3
3. Wash the plums, remove the pits, sprinkle with two to three tablespoons of sugar, and let sit for 10–15 minutes to release their juice. Then place over low heat and cook for 20 minutes, starting from the moment the juice begins to boil. Do not add water!
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Step 4
3. Do not cover with a lid while cooking; the liquid should evaporate. Stir the plums periodically. Use a non-stick pot for cooking.
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Step 5
4. Remove the plums from the heat, blend with an immersion blender, then strain through a sieve to ensure the skins do not end up in the future marshmallows. Add 200 g of sugar and cook for 5 minutes.
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Step 6
5. Cool the plum mixture. I place the saucepan into a bowl of ice water and frequently stir the plum jam with a spoon.
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Step 7
6. Pour the plum mixture into the mixer bowl. Add the chilled egg white. Set the mixer to the highest speed and start beating. After some time, you will see the mixture increase in volume (two to three times), become lighter in color, and thicken.
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Step 8
7. Now let's go back to the agar-agar. Pour it into a saucepan and place over heat. Bring to a boil, then add the remaining sugar. Stir well. Don't worry, the amount of liquid is sufficient—the sugar will turn into syrup and everything will be just right. Simmer the mixture over low heat for 4–5 minutes after it starts boiling. The syrup will bubble and froth, so stir constantly. Heat the syrup until it reaches 110°C; if you don't have a thermometer, test it by checking if it forms a thin thread when dripping from a spoon.
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Step 9
8. Start whipping the plum puree again, while the agar-agar has already cooled slightly and is ready. Pour the agar-agar into the fruit mixture in a thin stream, with the mixer running at maximum speed. Once the mixture becomes thick, dense, and fluffy, you can proceed to the next step.
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Step 10
9. Prepare the drying surfaces for the marshmallows in advance. The ideal option is plastic wrap; I used wooden boards. Fill a piping bag with the marshmallow mixture and pipe out the marshmallows. Work quickly, as agar-agar begins to stabilize at 40 degrees Celsius, so you must pipe the mixture while it's still warm.
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Step 11
10. Dry the marshmallows at room temperature for 8–10 hours. Dust the finished marshmallows with powdered sugar.
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Step 12
11. Carefully remove the marshmallow halves from the plastic wrap (they come off easily) and stick them together. Thanks to the powdered sugar, it's easy to work with the marshmallows—they won't stick to your hands.
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Step 13
12. Store the finished marshmallows in a closed container at room temperature. Soft, sweet, and very delicious—give them a try!