- Defrost the berries, pour the juice into a separate container (do not pour it out!), whip with a blender until puree and put it in the microwave for a couple of minutes. Whip it with a blender and put in the microwave for a couple of minutes again, then pass it through a sieve if you like marshmallows without pieces of peel or seeds. I don't do this.
- Combine 50g (1.75 oz) of ready-made blue honeysuckle puree and 70g (2.45 oz) of apple puree, egg white and sugar and whisk.
When the mass is almost ready, start cooking the syrup.
- Boil the syrup to 110C (230F), pour it into the whipped berry-egg white mixture; whip for another minute, put it in a pastry bag and form the marshmallow.
- SLet the marshmallow stabilize for up to 30 hours.