Blackberry marshmallow with grapefruit

Enjoy the recipe for amazing blueberry marshmallows with grapefruit flavor.

don_macaronn

Recipe by:

Ingredients

Meringue

sugar

60g

2.10oz

4tbsp

egg whites

60g

2.10oz

4tbsp

Syrup

blackberry puree

125g

4.38oz

0.50cup

8.38tbsp

agar

7g

0.25oz

0.47tbsp

water

75g

2.54fl oz

sugar

180g

6.30oz

0.72cup

12tbsp

mint

2 springs

grapefruit pulp

50g

1.75oz

3.35tbsp

Method

Ingredients

For the meringue:

60g sugar | 2.10 oz
60g egg white | 2.10 oz

For the syrup:

125g blackberry puree | 4.40 oz
7g agar | 0.25 oz
75g water | 2.65 oz
180g sugar | 6.35 oz
a couple of mint sprigs | 2.00 items
50g grapefruit pulp | 1.75 oz

For the marshmallow sprinkling mix:

powdered sugar and cornstarch in a 1: 1 ratio

Cooking instructions

Pour the puree into a saucepan; add the sugar and the agar, then pour the water and place the mint sprigs in. Mix everything well so that there are no lumps and boil it on the heat until the "stringy thread" state (temperature is about 95-98C | 203 to 208F).
At this time, whip the whites with a pinch of salt, gradually adding the sugar and increasing the speed of the mixer until a white shiny strong meringue is formed. Continuing whipping the whites at maximum speed, pour in the boiling fruit syrup in a thin stream.
Don’t forget to remove the mint beforehand so that it does not get into the finished marshmallow mass. Continue whisking until the mixture is no longer flowing. At this moment, you need to mix the pulp of grapefruit into the marshmallow mass quickly, so that the pieces are evenly distributed throughout the mass. You better do it by hand, with a spatula.
Place the mass into a pastry bag with a “Closed star” nozzle, and form the marshmallows. Leave them to dry and stabilize for 8 to 12 hours. After uniting the marshmallow halves, dip them in a mixture of the powdered sugar and the cornstarch.

Bon Appetit!

Recipe source

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CARROT CAKE WITH PEARS

Let’s give the floor to Victoria: “One of your favorite recipes is the carrot cake. The favorite bright carrot cakes with some salted walnuts, a spicy pear layer and light cinnamon notes, wrapped in creamy cheese mousse and poured with sweet rivers of the salted caramel. You better cook it immediately!”

Method

Pear layer

First, let’s cook the pear layer for the cake.

Prepare 2 molds with a diameter of 18 cm (7 inch). You better take a ring mold and tighten the bottom with the cling film. Pour the gelatin with the cold water. Dissolve the gelatin in the microwave with short impulses, or heat it in a water bath until it is completely dissolved in water, never boil the gelatin!
Wash the pears, and remove the core. Cut the pears into small pieces. Melt the butter in a skillet or a wide saucepan with a heavy bottom.
Add the pears to the pan and cook for a minute, add the sugar, stir and cook until the sugar is completely dissolved.
Turn off the heat.
Add 1 tsp of cinnamon and the gelatin mass.
Stir and let it cool slightly.
Place the mold on a baking sheet, which can later be placed in the freezer.
After that, put the pears in molds, and cover them with the resulting syrup so that the syrup covers the pears. Place the pear layers in the freezer to solidify completely.

Carrot biscuit

Cook the carrot cakes with the salted nuts.

Peel and grate the carrots.
You better grate the carrots on a fine grater, it will give the desired color to the cakes.
Chop and fry the nuts in a dry frying pan.
Pour the hot nuts into a small bowl and while the nuts are still hot, add the butter and 1 teaspoon of salt, stir everything well.
Whip 4 eggs into a fluffy dense mass in a mixer bowl, gradually adding the sugar.
Mix the flour with 1 teaspoon of baking powder and 1 teaspoon of baking soda; mix and sift. Add the vegetable oil (don’t stop whipping!).
Add the flour to the dough.
Add the grated carrots. Remove the zest from the orange and add it to the dough.
Next, squeeze the juice from the orange and pour it into the dough, mix well. At the end, add the nuts.
Grease the baking molds with butter and sprinkle them with the flour; shake off the excess flour.
Divide the dough into 3 parts and pour into the molds. I highly recommend splitting the dough rather than baking it in one crust, as it is quite heavy and in the case of baking at a time; it may remain raw.
You can also divide the dough into 2 parts and then cut, or bake the cakes one by one, but in any case, don’t bake all at once. Preheat the oven to 180C (356F) and bake the carrot cakes for 20 to 30 minutes, check that they are done with a wooden toothpick.
After baking, allow them to cool completely. Next, cut off the top and the edges of the cakes to make 3 carrot biscuits with a diameter of 18 cm (7 inch) and a height of 1 cm (0.4 inch).

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