Marshmallow cream

1 serving


The preparation of the cream consists of the following stages: agar preparation, povidl preparation, whipping proteins, product compounds. Agar is washed, poured with water and left to swell for 2-3 hours, then boiled in the same water until dissolved. Simultaneously, the liquid is combined with sugar and boiled to 120 °. Boiled liquor is combined with dissolved agar. At the same time, egg whites are beaten to a stable foam and, without stopping beating, a mass of povidl, sugar, agar is gradually poured into a thin jet. Beating continues for another 2-3 minutes. The cream can be painted with food dyes. It is used only to decorate products immediately after cooking in a warm form, since, cooling, the cream turns into a gelatinous mass. Quality requirements: lush, airy, stable, slightly brownish weight, humidity 36%.