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Puff pastry and pate pie
Onion jam
Champignons on skewers in the oven
Homemade croissants
Cointreau liqueur
Crab cakes
Cherry marshmallow
An important ingredient for making cherry marshmallows at home is agar, which can be used instead of gelatin. The fact is that gelatin will not harden at room temperature, and agar only needs about 40 degrees for this. You can take not only fresh cherries, but also frozen ones, this will not affect the final result in any way. If you want to save time, you can buy ready-made cherry puree, but then it is important to carefully study the composition for the amount of sugar.
How to cook Cherry marshmallow
Step 1
Prepare cherry puree. Place the berries in a small saucepan and add a cup of sugar. When the cherries boil, cook for about 5 minutes over medium heat until the berries soften. Remove the saucepan from the stove and puree the cherries using a blender or mortar. Add another 0.5 cups of sugar and begin to boil the puree over low heat for 3-5 minutes, remembering to stir. Then set the puree aside to cool.
Step 2
Prepare the marshmallow mass. Place the agar covered with water on medium heat, bring to a boil and stir until completely dissolved. Then pour in the remaining sugar and cook the syrup for about five minutes, stirring. When it begins to stretch behind the spoon in a thin thread, remove it from the stove. Place the puree and egg white in a separate bowl, whisking the mixture constantly. Pour in the syrup in a thin stream, whisking continuously, until the mixture becomes light and thick.
Step 3
Leave the marshmallow to harden. Quickly transfer the mixture into a pastry bag and pipe the marshmallow onto parchment. After that, leave it to harden.
Cherry marshmallow - FAQ About Ingredients, Baking Time and Storage
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