Sugar-free marshmallow on agar agar pp homemade

4 servings
21 hour

How to make marshmallows without sugar on agar agar? Prepare the products. Take an amount of apples so that the peeled ones, along with the berry, weigh ~ 400 grams. It is better to take honey thicker, I had very liquid, it interfered a little.

Wash the apples well, dry them. Peel them, remove the core. Cut the apples into small pieces.

Take a saucepan with a thick bottom, measure apples on the scales along with currants, 410 grams should be obtained.

Boil the fruit until mashed. This can be done in any way convenient for you - in the microwave, oven or just on the stove. I cooked on the stove, on the smallest fire. It took about 15 minutes. Apples should become soft.

Using a blender, grind the mash until homogeneous. If the mash turned out to be liquid, then cook it a little more.

I further wiped the mash through a sieve so that the marshmallows do not come across currant seeds. Measure 155 grams of the finished puree.

Divide honey into two parts - 150 and 210 grams, respectively. Add 150 grams to the fruit puree, stir and leave the mixture to cool.

Due to the fact that I had very liquid honey, my mash turned out to be also liquid and the ready-made marshmallows spread out a little. With thicker mashed potatoes, this will not happen.

Fill the agar-agar with cold, clean water. Leave for 15 minutes.

Divide the protein into two parts. Beat one half with a mixer until cool peaks.

In another bowl, put the cooled mash. Add a soulmate of protein (not whipped) to it. Start whisking the mixture at high mixer speed. It will brighten and increase in size.

Then add the whipped half. And keep whipping. Next, if you don't have a planetary mixer, you'll need a helper. Add the remaining honey (210 grams) to the agar-agar bucket. Place the bucket on a small heat. With constant stirring, bring the agar until completely dissolved, and then until boiling. Boil the syrup 1 a minute.

Pour the hot syrup into the whipped fruit mass. Pour in a thick trickle, away from the walls of the bowl, so that the syrup does not cool quickly. Agar begins to gell already at 40 degrees. You need to work with him quickly.

After adding the syrup, whisk the mixture for a further 2-3 minutes. It will become much lighter and greatly increase in size.

Transfer the mixture to a pastry bag.

Deposit the marshmallows in the form of rosettes on the pre-prepared parchment. Because of the liquid honey, they spread a little, but then they still froze well. Let the marshmallows dry at room temperature for about 20 hours. Then connect them with halves. To prevent marshmallows from sticking, you can sprinkle starch on them.