Chocolate-covered marshmallows
Description
The recipe won't take much time. So, let me tell you—serve it chilled.
Instructions
- 1
Step 1
1. Prepare the ingredients. Let's get started! If you're using frozen berries, like I am, there's no need to thaw them beforehand.
- 2
Step 2
2. Transfer the berries to a saucepan, add a tablespoon of sugar, and simmer gently for 3-4 minutes.
- 3
Step 3
3. Strain the berry purée through a fine sieve to remove the skins. Add half of the sugar and cook for a minute.
- 4
Step 4
4. Let the berry puree cool down.
- 5
Step 5
5. Pour water over the agar, let it sit for 5-10 minutes.
- 6
Step 6
6. Bring the agar-agar to a boil, then add the remaining sugar.
- 7
Step 7
7. Boil agar with sugar for 4-5 minutes, stirring.
- 8
Step 8
8. Add half of the egg white to the cooled currant purée and start beating the mixture with a mixer until it increases in volume. Add the remaining half of the egg white and continue beating until the mixture lightens in color.
- 9
Step 9
9. Without stopping whisking, slowly pour in the agar-agar in a thin stream until the mixture becomes very light and fluffy. As it cools, it will become thick and dense. Agar-agar begins to set at 38–40°C, so don't miss the moment to pipe the marshmallows.
- 10
Step 10
10. Line the surface where you'll pipe the marshmallow with parchment paper or plastic wrap. Fill a pastry bag with the marshmallow mixture; use any tip you prefer. Dry the marshmallows at room temperature for 12–24 hours.
- 11
Step 11
11. The finished marshmallows come off the paper easily.
- 12
Step 12
12. Melt the chocolate using any convenient method.
- 13
Step 13
13. Dip the marshmallows in chocolate, place them on paper, and put them in the refrigerator to set the chocolate.
- 14
Step 14
14. Chocolate-dipped marshmallows are ready. I got 36 pieces.
- 15
Step 15
15. If desired, the marshmallows can be decorated with something else on top.