Lemon & poppy marshmallow

You will also need: 1 tbsp poppy seeds, powdered sugar, parchment, 11mm (0.4 inch) “Closed Star” nozzle, yellow water-soluble dye.

The recipe is for a hand mixer!

1. Mix the lemon puree with the applesauce, sugar, egg whites and the zest. If you use the albumin, then first add both warm purees and the albumin, and let the mass stay for 15 minutes; only then add the sugar and the zest. Start whisking immediately at a medium speed.
2. Meanwhile, start cooking the syrup by combining the agar with water. Bring it to a boil, and add the sugar. As soon as the syrup boils again, cook it over a medium heat, stirring occasionally with a whisk; cook it up to 110C (230F).
3. First boil the syrup, and then whip the mass. Then just heat the syrup to the first bubbles, and pour it in the marshmallow base.
4. Gently pour the syrup into the well-whipped mass. Once poured, increase the speed to maximum, and whip for 20 to 30 seconds. Turn off the mixer.
5. Add the poppy seeds, and stir the mass with a spatula.
6. Quickly transfer the mass to a pastry bag with a nozzle, and form the marshmallows of the shape you like. Leave for 16 to 24 hours to stabilize completely (the exact time depends on the humidity).
7. Connect the finished halves, and bathe them in the powdered sugar; store the marshmallows in an airtight container. The shelf life is from 5 to 7 days.

Here are the answers to the most frequent questions:

• Can I use the albumin mixtures instead of egg whites and albumin? Yes, you can! Just follow the instructions on the sachet.
• Should I add the zest to the puree? Yes, you should! The recipe is correct.
• What type of dye can I use? Any: dry, gel or liquid.
• What nozzle should I use? The “Closed Star” 11mm (0.4 inch).
• Can I use the ready-made lemon puree? Yes, you can; but thicken it with some pectin.