Marshmallow recipe from Andy Chef. banana marshmallow

1. Sometimes it happens that some dessert dishes are strongly associated with large confectionery factories, that only there, using thousands of secret techniques and ingredients, you can produce some kind of sweetness.
2. So it was with me, for example, with marshmallows or bird's milk. I did not even try to delve into the methods of their preparation, since it seemed that technology would be needed comparable to launching space shuttles.
3. It turned out to be much easier, of course. Don't be intimidated by a lot of pictures and text, in this case I'm trying to show in detail how easy it is. And you will see the effect yourself!
4. The only thing that can scare you is agar-agar. No, it cannot be replaced with gelatin or pectin - completely different properties, functions and results. If you don’t know which store to buy it in, look on the Internet, there are many sites, prices are affordable. If you live in...
5. Pour the puree into a deep bowl. You can take any taste, the puree should be thick. For reference - I took the baby FrutoNanny. You can boil the berries in a saucepan (without sugar) and then puree with a blender. Add sugar (250 gr.) And vanilla sugar. Mix and put in...

In the season of berries, I simply could not help but replenish the piggy bank of homemade marshmallow recipes with a new dessert. I propose to try a wonderful berry delicacy - blackcurrant marshmallow, which I wanted to make last year. Just look at what a beautiful and appetizing color this homemade marshmallow has, while there is not a drop of dyes in it - everything is 100% natural.

I can't help but draw your attention to the necessary ingredients. First of all, agar-agar. This is an essential component of any marshmallow, regardless of which fruit and berry base you choose. It is a vegetable analogue of gelatin, which is obtained from seaweed. Based on the strength of the gel (600-1200), the amount of agar-agar may vary. I always use agar-agar 1000. Replacing this gelling agent with gelatin is not allowed in this recipe!

Blackcurrant for marshmallows can be used not only fresh - I'm sure that everything will work out fine with frozen berries. The fact is that currants are not too watery berries (when compared, for example, with the same strawberries), and besides, it contains a large amount of pectin. I use mashed berry puree (it turns out to be very thick, so there is no point in boiling it) I use it right in its raw form in order to preserve the benefits of currants to the maximum.

From the indicated number of products used, I got 30 marshmallows (2 halves each), 4-5 centimeters in diameter. You can get more or less - it all depends on the width and height of the blanks. Blackcurrant marshmallow tastes with pleasant berry shades, but the aroma of blackcurrant itself is unobtrusive and very delicate (it’s hard to guess if you don’t know what the dessert is made of).

Ingredients:

Cooking step by step with photos:

To prepare a delicious homemade marshmallow with blackcurrant, we need the blackcurrant itself (fresh or frozen), granulated sugar, egg white, water and agar-agar. In addition, prepare some powdered sugar, which then you will need to sprinkle the finished marshmallow. I want to say right away that gelatin is not suitable for this recipe. The mass of blackcurrant (250 grams) is a pitted berry puree, so you need to take about 300-350 grams of fresh berries (depending on how carefully you rub the berries through a sieve and how much cake remains).

The first step is to soak 8 grams of agar-agar in 150 milliliters of cold water. 8 grams is about 4 level teaspoons. Leave on the table for a while so that the powder swells. I generally let the agar-agar swell for an hour, but a little less or more can be done.

After that, we turn the berries into puree in any convenient way. You can immediately wipe through a sieve, but it is most convenient to pierce them with a blender (not necessarily submersible) before that.

Then we wipe the berries through a sieve to get rid of the seeds and skins. Do not throw away the cake - there is still decently pulp left. Just fill it with a glass of boiling water, add a little honey, when everything cools down a bit, strain, and a very healthy berry compote is ready.

The finished blackcurrant puree is very thick and quite dense, so I do not recommend boiling it. But if you had a frozen berry, look at the consistency of the puree - if it’s watery, boil it a little until it thickens.

Mix everything thoroughly so that the sugar dissolves. Do not worry that you will have to interfere long and hard - just work actively with a spoon or whisk for 3-4 minutes and the crystals will completely disperse. That's it, we have prepared the berry puree with sugar - put it in the refrigerator for now so that it becomes cold.

In the meantime, put the soaked agar-agar on fire, let it disperse in water and boil, then pour the remaining granulated sugar (400 grams), mix. It may seem that there is little liquid, but it is not - in fact, sugar is liquid. During the heating process, it will completely turn into syrup.

Cook the syrup on a slightly lower than medium heat for about 5 minutes, stirring, until a thin thread is sampled. That is, behind the spoon that you take out of the saucepan, the syrup will drain in a thin stream, and in the end it will stretch with a thin thread. Who has a thermometer, bring the syrup to 110 degrees. I'm not rich yet, so I do it by eye. Sugar syrup is ready - turn off the fire and let it cool a little.

We take out the berry puree from the refrigerator and add half the egg white to it. To make it easier to halve the protein, first beat it a little with a fork.

Then add the second half of the protein and beat further - a couple more minutes. The puree will lighten and increase in volume. It all takes me no more than 5 minutes, since my mixer is quite powerful. If you have a hand mixer, and not a very powerful one, I advise you to start whipping the mashed potatoes with protein before you put the syrup on to boil. Nothing will happen to the whipped berry mass during this time, do not worry.

This is how whipped berry puree with sugar and protein looks like. I raised the whisk and the mass that is on it remains in this position. That is, the base has already thickened and holds its shape.

Continuing to beat, pour hot sugar syrup with agar-agar into the puree in a thin stream. It is really hot, so the contents of the bowl heat up instantly. Just do not pour the syrup on the whisk, but closer to the walls. Otherwise, when it hits the whisk, the syrup will instantly caramelize.

The whisk should leave a clear mark, grooves, while the contents of the dish will still remain warm enough. If you do not achieve mass, the marshmallow may spread. Here in the photo you see that the marshmallow mass on the whisk holds perfectly and does not drain (in no case!). This thinner middle remains in this position, if you leave everything in its place.

Now you need to work very quickly, since agar-agar solidifies already at 40 degrees. Very fast means VERY fast. In portions, we shift the airy marshmallow mass into a culinary bag with an asterisk nozzle or any other. You can, of course, use a simple package (cut off a corner) or a tablespoon. It is very important to prepare pieces of baking paper in advance (I have sheets of plywood under them), on which halves of marshmallows will dry.

Delicate, delicious homemade apple-banana marshmallow. If you give it the shape of Christmas trees, it will become a wonderful decoration for the New Year's table and will please the kids, or you can give a box of homemade treats to relatives and friends.

Publication author

Recipe author: Daria Bliznyuk
After cooking, you will receive 30 pcs.
Cooking time: 120 min

Ingredients

2 pcs. an Apple
2 pcs. banana
550 gr. sugar
10 gr. vanilla sugar
9 gr. agar-agar
160 ml. water
1 PC. egg white
food coloring

Cooking method

Cut apples in half, remove cores and seeds. Put on a plate cut down and put in the microwave (baking time in minutes is equal to the number of apples in pieces). Apples should become soft, this can be checked by piercing with a fork or knife, they can also be baked in the oven at 180 degrees.

Separate the pulp from ready-made apples, peel bananas and puree with apples using a blender. Transfer the puree to a saucepan, bring to a boil over low heat and cook for about 10 minutes, stirring occasionally, until the moisture has evaporated and the puree is thick. Measure out 250 grams of puree (you can give the rest to children or eat it yourself), add 150 grams of sugar (set aside the rest of the sugar for making syrup) and vanilla sugar.

Stir and set the puree aside to cool. Put agar in a saucepan, cover with water and set aside for 10 minutes to swell.

Put the soaked agar on fire, bring almost to a boil so that the agar dissolves and becomes like starch. Add 400 grams of sugar, bring to a boil, reduce heat and simmer, stirring occasionally, for about 5-7 minutes. The temperature of the syrup should reach 110 degrees, the finished syrup stretches in a thin stream from the spatula to the bowl. While the syrup is boiling, start whisking the applesauce.

Transfer the cooled fruit puree with sugar into a mixer bowl and start beating, as soon as the mixture brightens, add the egg white in two steps and beat the puree into a fluffy, stable mass at medium-high speeds. After the mass becomes thick and dense (it should not move if the mixer bowl is tilted or turned upside down), you can add dyes if your idea requires it (you can add a few drops of yellow and blue dye to give a soft green color).

Continuing to beat the protein-fruit mass at medium-high speed, slowly pour in the hot syrup in a very thin stream, directing it to the center of the bowl. After adding the syrup, the mass will begin to increase greatly in volume, it will become lush, glossy, resembling a beautiful meringue (meringue).

Transfer the marshmallow mass to a large pastry bag with the necessary nozzle (in this recipe, the "open star" nozzle was used) and deposit marshmallows in the shape of Christmas trees on parchment.

This marshmallow mass can be deposited on cookies or biscuit rounds, or made into caps for cupcakes.

Leave to stabilize marshmallow for a day.

After that, you can optionally sprinkle it through a sieve with powdered sugar.

Enjoy your meal!

This is not the first time I have been preparing this marshmallow, it turns out to be very tender and very sweet, but this is how marshmallows should be, right? The cooking process is quite long, so let's stock up on patience and time, the active cooking time for marshmallows is about 2 hours, then it will take 24 hours for the marshmallow to stabilize and acquire the desired structure at room temperature.

Unfortunately, homemade marshmallows do not keep for a long time, because they are completely natural (not counting the dye if desired). And how can such a delicacy be preserved? But still, for 4-5 days in an airtight container at room temperature, the marshmallow will remain fresh and tasty, then it will begin to dry out, and the sugar in its composition will crystallize, that is, the marshmallow will become "grainy".

To prepare banana marshmallows, you will need ripe bananas and, preferably, sour apples. We start cooking with a fruit base.

Cut the apples in half, remove the seed box and cut into arbitrary pieces, put in a saucepan, add 1-2 tbsp. water (this water is not included in the ingredients).

Bring the apples to a boil, reduce the heat to a minimum, cover the saucepan with a lid and simmer the apples until softened (about 15 minutes). Next, we wipe the apples through a sieve, free the bananas from the peel and cut them into arbitrary pieces, transfer them to a blender glass, add applesauce there.

Using an immersion blender, grind apples and bananas together until a smooth puree is obtained, put it in a saucepan and begin to boil over low heat, without covering with a lid. This is a very important stage - the fruit base must be MANDATORY well boiled, excess moisture evaporated, otherwise the marshmallow will be wet at the exit.

During boiling, the puree will "spit" and gurgle, so be careful and stir constantly. During boiling, the puree will become dense and decrease in volume, if you move the puree to one side of the saucepan with a spatula, it will not flow, but will slowly and lazily return back. This step took me about 15 minutes.

From the resulting puree for the preparation of marshmallows, we need 250 gr. I only have a couple of tablespoons left over. Of course you can eat them.

So, mix 250 g of fruit puree with 150 g of sugar, add vanilla and set aside for now.

Pour agar into a clean saucepan and fill it with water (160 ml), leave for 15-20 minutes.

Then a VERY active and almost continuous process begins, or rather, we will do two processes in parallel: cooking agar-sugar syrup and whipping the fruit base with protein, so by this time everything should be at hand.

We put the stewpan with soaked agar on a slow fire and begin to heat it up, bring it almost to a boil, stir occasionally. By the time the sugar is added, the agar should be almost completely dissolved.

While the agar comes to a boil, transfer the fruit base to a suitable bowl and start beating with a mixer at high speeds. Beat until the mass brightens and slightly increases in volume.

Once this has happened, add half the egg white and continue to beat, the mass will turn white and increase even more.

Add the rest of the egg white and continue to beat until a dense fluffy mass forms, a soft peak. Now the mixture can be tinted, I started with two drops of green dye - it took 4 drops to get the color I needed (gentle mint).

We continue to beat the mass until a uniform color is obtained, the consistency is a hard peak - as for making meringue.

To prepare marshmallows, a stationary mixer is most convenient, but I use a hand mixer, so I have to interrupt, being distracted by cooking syrup.

So, as soon as the agar boils, add the remaining sugar (400 g). While stirring, bring the syrup to a boil, reduce the heat and cook, stirring occasionally. In time - this is about 10 minutes, visually the syrup will greatly increase in volume, will actively boil and stretch with a thread if you pry it off with a spatula. If you have a culinary thermometer - even better, cook to a temperature of 110 degrees.

The agar-sugar syrup is ready, remove it from the heat and let it cool for just a few minutes so that the boiling process of the syrup stops, but do not cool the syrup below 80 degrees.

Turn on the mixer again. Pour hot syrup into the protein mass along the wall of the bowl, without stopping whipping. Make sure that the hot syrup does not get on the whisks of the mixer, otherwise hot splashes will fly in all directions.

After adding the syrup, the mass will greatly increase in volume, become glossy. We beat until the mass cools, but remember that the agar begins to stabilize already at a temperature below 40 degrees, that is, we begin to plant marshmallows when the mass becomes pleasantly warm. I check when to stop whipping like this: I dip my fingertip into the mass, if the mass holds its shape confidently (hard peak), then I transfer it to a pastry bag.

You can make any shape of a banana marshmallow, I made a classic shape, as well as a shape of Christmas trees, maybe the idea will come in handy for you before the New Year and Christmas. Leave marshmallows to stabilize at room temperature for 24 hours, uncovered. Sprinkle the finished marshmallow generously with powdered sugar.

Figured marshmallows can be decorated like Christmas trees, or made into funny snowmen. For this I used confectionery gel, you can use melted chocolate.

And a little more imagination, and the banana marshmallow turns into a delicious hot chocolate decoration.

Enjoy your meal!

Sometimes it happens that some dessert dishes are strongly associated with large confectionery factories, that only there, using thousands of secret techniques and ingredients, you can produce some kind of sweetness.

So it was with me, for example, with marshmallows or bird's milk. I did not even try to delve into the methods of their preparation, since it seemed that technology would be needed comparable to launching space shuttles.

It turned out to be much easier, of course. Don't be intimidated by a lot of pictures and text, in this case I'm trying to show in detail how easy it is. And you will see the effect yourself!

The only thing that can scare you is agar-agar. No, it cannot be replaced with gelatin or pectin - completely different properties, functions and results. If you don’t know which store to buy it in, look on the Internet, there are many sites, prices are affordable. If you live in Khabarovsk, I will be happy to help you with its acquisition. All the same, homemade marshmallows are worth it, trust me. Those who tried it said: “This is exactly what a real dessert should be” - tender, melting in your mouth, with a thin, fragile crust and a pleasant aroma (banana or other).

Pour the puree into a deep bowl. You can take any taste, the puree should be thick. For reference, I took the baby FrutoNanny. You can boil the berries in a saucepan (without sugar) and then puree with a blender. Add sugar (250 gr.) And vanilla sugar. Stir and put aside.

In a saucepan (take at least 2 liters), mix water and agar-agar. Let stand 10 minutes.

Place the saucepan with agar on the stove and bring to a boil. Big bubbles will start to appear.

Add 475 grams of sugar and cook for 5-10 minutes. White foam will begin to appear, and the syrup from the fork / spatula will drain in a thin thread (does not drip, but flows in a thin stream).

Let the agar-sugar mixture cool while we return to the puree. Pour half the egg white into it and beat with a mixer at maximum speed. The mixture will begin to lighten and increase in volume.

Add the second half of the protein and beat again until a good, even lighter and fluffier consistency.

Now, without stopping the mixer, pour in the agar mixture in a thin (very slowly) stream. It took me 2 minutes, no need to rush.

And now the most important trick, on which many are mistaken and the marshmallow does not work. Agar-agar begins to thicken liquids and stabilize itself at 40 degrees (by the way, this is why confectioners love it more than gelatin). Accordingly, we need to wait until the mixture begins to approach these 40 degrees. Therefore, we continue to beat the mixture with a mixer at maximum speed until it becomes barely warm (if you touch it with your finger). But you will understand that the mixture is ready - it will become very tight and keep its shape well. Compare. Was:

It became:

Transfer the mixture to a pastry bag (you can spread it with spoons, but it will not turn out so beautiful). And put it on parchment.

At this stage, you can add dye to the mass. Please note that then the marshmallow will be a little paler than the mass with the dye looks.

Leave the marshmallow for 24 hours. After 24 hours, carefully remove the marshmallow from the paper (it will easily fall behind), glue the halves together and sprinkle with powdered sugar.

Keep the finished marshmallow in an airtight container, although I'm not sure that it will stand for a long time, it is eaten very quickly!)