hi today we will prepare
cherry marshmallow marshmallows can be on this recipe
to cook at least from something that is not necessarily that the composition consisted of apple puree where the high content of pectin that is pectin we add
yourself
pectin can now be found in almost every supermarket I think it's not a problem if we already have pectin and agar in the province already
in stores, then I think everyone will find also there was no pectin and I replaced
cretin is also a suitable gelling agent
its composition also includes pectin, it also fits and I also used it and an excellent marshmallow turned out
for cherry marshmallows we need of course cherry, I have cherry frozen
and sugar, and the first thing we need to do is boil a little cherries
I will boil it in here such a pot of this pan Taller
with an online store of dishes Taller and now there will be your favorite advertisement for which I'm absolutely not ashamed since the dishes are really of the highest quality and
I have been using the saucepan for several months already
they are very happy now, I will tell you a bit about this casserole for our average family, this is the very volume it has 5 and 2 liters
almost all the dishes that are sold in the online store tableware taller.ru is made of
high-quality stainless
steel, this model has a lid and heat-resistant glass that allows you to monitor the cooking process without opening the lid
Also there is a convenient marking of the display on the inner surface of the dishes that allows you not to use it when cooking
additional measuring utensils
dishes suitable for all types of cooking
surfaces including the induction cooker in our case it is very convenient as it can be washed in the dishwasher handle with silicone inserts
This prevents the possibility of burns and the secure attachment of the handles guarantees the safety of use
get a 15 percent discount on the promo code Tortodel in the official online store of utensils taller.ru
Before the first use it is necessary to wash it by washing with a detergent, wipe it dry
after rinsing
and we carry our cherry here and I probably have a half and a half kilograms maybe a little more
Well, it does not matter
since I still do it for future use. Then I'll store all this in containers on medium heat, bring it to a boil and after that
as the mixture boils, we boil for
ten twelve minutes I have such a miracle blender
punch blender as you can see is a terrific choice
struck along with the bones)))) now we break through this whole thing with a blender so I took a pan of the appropriate size so that I do not have it all
splashed, all crushed if you have berries with
bones and you do not want them to click on their teeth although some like it very much by the way when
do raspberry puree and bones are not removed
prikolno so crunches on a teeth if at you berries with ossicles or pots it is possible through a sieve to strain so it is necessary for me from this total mass
130 grams take
everything else is mine
Cool and go in the freezer container.
oh here in such plastic containers, I usually store
such a procurement, or you can buy smaller containers and
separately for each serving of marshmallow
already with pectin and sugar
it is also stored in the freezer for a very long time and it is very convenient to put the sauté pan on medium heat and bring it to the boil
at that time
mix sugar with pectin, I add on a spoon in grams, it turns out 2 grams for me, it must be done, otherwise
pectin you have
lumps such are formed in marshmallow and it will be very unpleasant if to someone it will get them practically stone lumps these
After the first gurgling appeared, we gradually introduce sugar with pectin
constantly stir further we keep the mixture on medium heat until completely dissolved
sugar is removed from the fire and our mixture is ready now we need to completely cool it, even not so he said not completely
Cool it down will not be enough to cool it, that is, first at room temperature to put the mixture on the table and then send it to the refrigerator
Our cherry blanks are completely ready and now we can safely proceed with the manufacture of the marshmallow
we also need another egg white
here I have one protein and in fact
38 grams turned out
sugar and
water
most importantly I forgot the agar-agar I will use I already showed it somehow
this is my weight-agar-agar strength gel and he has 900, we measure straight into the saucepan
agar-agar I need 7 grams in general agar-agar is such an insidious thing that is very important for myself to find
quality product, in the saucepan mix agar-agar sugar and water
put the sauté pan on medium heat and boil the syrup to 110 degrees or until the consistency
stationery glue
at the same time welding with syrup we put the protein together with the puree mixer put at the highest speed and do not forget about our syrup and not
Reduce the speed of the mixer, we begin by a thin trickle to inject the syrup protein mass
after completely poured in syrup, we continue to whisk for 3/7 minutes, everything will depend on the power of your mixer I
I usually focus on the temperature of the temperature of the finished mixture I should be 50/45 degrees all the mixture whisk up
45-50 degrees do not forget about that
agar-agar starts its action at 40 degrees, ie the whole mixture will solidify, I usually use the nozzle 1b is a closed star
great but this time I'll make a rose nozzle I will use 127g for a rose this is such a huge one
a huge rose petal can turn out
link to all these attachments I will give in description
so we need these here
squares of parchment and carnations by the usual and now and narrow end up we make our rose
we leave them at room temperature
I dry their usual in our other room so they do not interfere with me in the kitchen and usually the drying takes 6 to 12 hours
dried up our marshmallows, or rather halves of marshmallows
we connect together and we drop sugar powder
superfluous we remove all zephyr is ready for roses I did the first time here this probably we now and
break at
it should form here such a dried up crust but inside it should remain soft, never this marshmallow I have
sugar in principle if you do not violate the technology, then it should be sugar-coated and should not
stored marshmall now and then we store marshmallows usually closed by a plastic container
or in a box without air access in general and
somewhere for a week now it can be stored, but I immediately say so in advance never made a marshmallow for a maximum of 3 days
Here is such a gentle and airy
is obtained
he keeps his shape well
soft inside and
very very delicious I generally like very much
cherry is a marshmallow and therefore most often I just make cherry, I would also like to say if you
especially greatly embarrassed here the interspersed cherries, you can of course through a sieve all this matter to filter but I believe that
are allowed completely here are such berry blotches in the home marshmallow, and it's a matter of taste
if you want you can filter it, but I think that you do not need to do this
deliciously it turned out very much wanted to show you another that's what is tender inside
see straight air that is absolutely not rubbery as I said at the very beginning of this recipe
marshmallows can be made from any berries and from any fruit try experimenting
I as always wish good luck in your endeavors to you all the very, very good





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