Ingredients
Marshmallow mass
egg whites
28g
0.98oz
2tbsp
boiled down apple puree
70g
2.45oz
0.28cup
4.69tbsp
boiled down blue honeysuckle puree
50g
1.75oz
3.35tbsp
sugar
100g
3.50oz
0.40cup
6.70tbsp
Syrup
juice from defrosted berries
100ml
3.30fl oz
0.40cup
6.70tbsp
agar powder
8g
0.28oz
0.54tbsp
sugar
125g
4.38oz
0.50cup
8.38tbsp
liquid glucose / sugar
50g
1.75oz
3.35tbsp
Method
Marshmallow mass
- 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.
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.
