Zephyr with cranberries. Cranberry marshmallow - a very beautiful and healthy dessert
Amazing cranberry. By itself, cranberries are sour and bitter, but they add a special delicacy to dishes, whether they are sweet, salty, meat, drinks or sauces. In addition to the original taste, cranberries contain many useful substances, like all sour berries.
Availability and low cost are the main components of the key ingredients of our recipes. Therefore, the recipe for homemade cranberry marshmallows must be in our collection of desserts.
Puree Ingredients
- Cranberry puree - 85 g
- Applesauce - 45 g
- Egg white - 1 pc.
- Sugar - 70 g
For syrup
- Water - 80 ml
- Sugar - 130 g
- Agar-agar - 6 g (2.5 tsp with a slide)
- Powdered sugar - for sprinkling
Marshmallow puree preparation
Cranberry marshmallow, like other unusual marshmallow flavors, contains applesauce. Apples are the main source of pectin, and they soften the taste of bitter cranberries in this recipe. How to cook applesauce at home, we have already published a post earlier.
To prepare 85 g of cranberry puree, you will need 230-250 g of fresh cranberries.
Puree cranberries with a blender.
Place cranberry puree over medium heat, bring to a boil, stirring occasionally. After boiling the puree, continue to cook for 10 minutes. It is necessary that maximum moisture evaporate from the puree, otherwise the marshmallow will also turn out to be wet inside, the marshmallow mass will not keep its shape well.
This is what marshmallow puree looks like at the beginning.
And it looks like boiled thick mashed potatoes. As you can see, if you run a spoon along the bottom, a trace remains, which means that the unnecessary part of the liquid has evaporated.
Boiled cranberry puree must be passed through a sieve, because it contains small bones.
Combine applesauce and cranberry puree.
Place the puree mixture in a saucepan, add 70 g of sugar there and send to a small fire.
Bring the puree to a boil and hold for a couple of minutes. At this stage, we need the sugar to dissolve.
Pour the finished puree to cool in a clean, dry bowl, where you plan to beat the marshmallow mass.
Allow the puree to cool to room temperature and then refrigerate slightly. Properly cooked mashed potatoes, after cooling, will be thick, like marmalade.
Add the protein to the puree and start beating with a mixer, gradually adding speed.
Beat the puree for 5-7 minutes. The puree will brighten, increase in size, become fluffy and light.
The puree should not fall off the whisk.
When the puree is whipped, you can begin to cook the syrup.
Preparation of marshmallow syrup
Pour water into a saucepan, add sugar and agar-agar. Put ingredients on fire.
Bring the syrup to a boil and cook for 5-7 minutes.
Once the syrup has boiled, it will begin to foam and rise to the top, so prepare the appropriate bowl. After boiling, you need to actively stir the syrup with a wooden spoon so that the agar-agar is evenly distributed and does not settle at the bottom of the saucepan.
You can see the readiness of the syrup by its consistency. It will very slowly fall off the spoon with a thick thread.
Pour the finished hot syrup in a thin stream into the marshmallow mass, while whisking everything at high speeds of the mixer.
Have you tried cooking marshmallows at home? With the most affordable ingredients and a little attention, you can easily cook this extraordinarily delicious. Homemade marshmallows are made with applesauce, cranberry juice, sugar syrup and whipped egg whites, with agar-agar as a thickener. In order not to run into the problem of an unfrozen dessert, be sure to follow step by step preparation of cranberry marshmallow with photo. If you do not beat the mass to the end or the berry puree is too thin, at best you will get a delicious cream, so do not deviate from marshmallows. It is useful to have a kitchen thermometer to accurately measure the heating of the syrup. If there is no such meter, heating the syrup to 110 degrees is determined as follows: dip the spoon into boiling syrup, and then try pouring it back, if a thick and dense thread of syrup stretches behind the spoon, then its temperature is already 110 degrees. At the same time, the moisture in the syrup remains only 15% content. This is the optimum temperature for whipping cranberry-flavoured apple marshmallows.
Ingredients for making cranberry marshmallow
Step by step preparation of cranberry marshmallow with photo
Homemade marshmallows are stored in a plastic container, in a dry place. Bon appetit!
Cut the apples in half, cut out the core. Place in an ovenproof dish or on a baking sheet.
We put in an oven preheated to 200 degrees and bake for about 15-20 minutes until the apples are soft. Take out and let cool slightly. Then we scrape the pulp from the skins and grind with a blender for uniformity.
Puree cranberries with a blender.
Put in a saucepan and bring to a boil. Remove and rub through a sieve.
The result should be 125 g of apple and cranberry puree. We connect them and cool.
If the cranberry puree is not thick enough, boil it down a little. But remember that we need 125 g of ready-cooled puree.
Mix 50 g of sugar with agar. We set aside. Mix the remaining sugar with water, put on the stove and cook until boiling. Then, with constant stirring, in a thin stream, pour a mixture of agar-agar and sugar into the boiling syrup. Cook the syrup to a temperature of 110 degrees.
In parallel, add protein to the puree and beat with a mixer until a fluffy mass is obtained.
Without stopping whisking, gradually pour in agar syrup in a thin stream. Whip until a meringue-like mass is obtained.
We shift the mass into a pastry bag with a nozzle and place the marshmallows on parchment paper or a silicone mat.
We leave the marshmallow at room temperature overnight or at least for 5 hours - during this time it should wind and dry.
Sprinkle the marshmallow halves with powdered sugar, then remove from the parchment and connect in pairs.
Happy tea!
I have recently been passionate about marshmallows, and besides, there are cranberries at home, well, how could you not make it?
And the recipes are in my hands. This one I took.
True, I experimented a little, which I will talk about below.
I copy the recipe from the author with my additions.
Ingredients:
fruit base:
150 g applesauce - net weight
50g cranberry puree - net weight - I had frozen cranberries
200 g sugar
1 egg white
Syrup:
80 ml water
220 g sugar
10 g agar-agar
Cooking:
Cooking applesauce.
Cut the apples in half. Remove the center and peel off the skin.
Cut each half into 2 more pieces.
Put the apples in the form.
Bake for 1 hour at 160ºС. Cool down.
Blend the baked apples with an immersion blender and pass through a sieve.
(from myself: it turned out to be much more convenient than in a regular blender!)
Cooking cranberry puree.
If the cranberries are frozen, then it should be thawed.
Blend the cranberries with an immersion blender.
Pass through a sieve to get rid of the skin.
Cooking marshmallows.
Mix applesauce with cranberries.
Add sugar. Mix thoroughly.
(from myself: I got 230 g of net puree weight. I did not remove the excess, and left everything.)
Mix apple-cranberry puree with half the protein and beat with a mixer.
When the mass increases in volume and brightens, add the remaining half of the protein and continue to beat for a few more minutes.
In a saucepan, mix water and agar-agar. Put the saucepan on a slow fire.
When the agar-agar swells and the mass begins to thicken, add sugar. Mix thoroughly.
Cook the syrup over medium heat to 110°C - about 5 minutes.
(from myself: I cooked for exactly 5 minutes and did not measure degrees this time. This method is quite suitable)
Pour the hot syrup into the whipped fruit base. The mass will increase in volume and begin to thicken. Beat for about 5-7 more minutes.
While the marshmallow base is being whipped, prepare the parchment on which you will place the marshmallow, a pastry bag with a nozzle.
For this amount of products, I needed 2 large pastry bags.
When the mixture for marshmallows was ready, I filled both pastry bags at once so that while I deposited the first portion of marshmallows, the remainder did not begin to set in the mixer bowl, because agar-agar begins to solidify already at 40 degrees.
Therefore, it is necessary to fill the pastry bag and place marshmallows on parchment quickly.
Leave the marshmallow overnight to dry out a bit.
Sprinkle with powdered sugar.
You can put the halves together if you like.
And finally, from myself: the fact that the composition turned out to be more fruit puree than expected, the marshmallow turned out to be unusually tender, similar to a soufflé. Sourness from cranberries - just what you need!
But I would make it again with only one cranberry. And I think any berry or fruit you like will do.
Well, it seems that I have achieved relief!
Zephyr is one of the few desserts that are considered harmless and low in calories. And the sweetness prepared on the basis of cranberries will also be useful. As you know, there is a lot of ascorbic acid in cranberries, which resists harmful bacteria, strengthens the immune system and helps fight excess weight. In addition, the berry colors the delicacy in a soft pink color - and such a marshmallow looks very impressive. Let's cook.
Ingredients required for Cranberry Marshmallow:
250 g frozen cranberries;
2 egg whites;
4 apples;
400 g of granulated sugar;
15 g of agar-agar substance;
powdered sugar for sprinkling finished marshmallows.
How to make homemade cranberry marshmallow
1. Agar-agar is a natural gelling agent, a vegetable analogue of gelatin. It is prepared from the extract of the algae of the same name. You can buy food agar-agar in any supermarket. To prepare marshmallows, the substance must be transferred to cold water and allowed to swell. This process will take approximately 40 minutes.
2. At this time, peel all the apples, remove the seeds. Chop fruit into small pieces. Place in a mold and bake in the oven until soft - 20 minutes at 200 degrees.
3. Pour cranberries into a blender and puree, and then be sure to rub through a sieve so that the skin of the berries does not get into the marshmallow. From the declared amount of cranberries, you should get about 200 g of puree or a little more.
4. Cool the baked apples, also puree and measure out 200 grams as well.
5. Mix cranberry and apple puree, proteins and half of granulated sugar in one mass. Beat with a mixer at the highest speed. When the mass acquires a pale pink hue, stop the mixer.
6. Put the agar-agar swollen by this time on medium heat. Boil until the consistency of jelly, stirring constantly. And add the rest of the sugar. Let it boil for a couple more minutes.
7. Then pour agar-agar jelly in a thin stream into the main marshmallow mass. At the same time, continue to beat with a mixer - 2-3 minutes.
8. Transfer warm marshmallows to a pastry bag. And then plant small “roses” on a sheet of parchment. Leave for a day at room temperature - let dry.
9. Sprinkle appetizing cranberry marshmallows with powdered sugar, put on a dessert dish - and you can treat loved ones with dessert.
