Berry Marshmallow
Description
The dish is prepared without unnecessary complications. Blackberry marshmallow has a bright color, a pronounced berry flavor, and a pleasant aroma. Agar-agar is used as the gelling agent in the recipe. This is a natural substitute for classic gelatin, made from seaweed. Marshmallow made with agar-agar holds its shape well, sets quickly, and preserves the vibrant berry color. The finished dessert can be served immediately.
Instructions
- 1
Step 1
1. Prepare all the ingredients for the syrup.
- 2
Step 2
2. In a medium saucepan, add blackberries, half a cup of sugar, and lemon juice. Simmer the berries for 10 minutes over medium heat, stirring occasionally. Strain the cooked berries through a sieve to separate the syrup from the pulp. Once the syrup has cooled, beat it with egg whites until stiff peaks form.
- 3
Step 3
3. In a separate container, combine 1/3 cup of water, agar-agar, and 1 cup of sugar. Place over medium heat, bring to a boil, then reduce the heat and cook for 5 minutes, whisking constantly, until the syrup thickens. Remove from heat. Immediately, on high speed, pour the agar-agar mixture in a thin stream into the blackberry mixture, avoiding contact with the whisk. Beat until stiff peaks form.
- 4
Step 4
4. Using a pastry bag, quickly shape the marshmallow onto parchment paper. Once the marshmallows dry slightly, roll them in a mixture of powdered sugar and starch to prevent sticking to hands.