Marshmallow with cranberry puree

Sour marshmallow from ripe green apples with cranberry puree.

mykitchenrulez

Recipe by:

Ingredients

Marshmallow

sugar

400g

14oz

1.60cup

26.80tbsp

egg white

1pc

agar

10g

0.35oz

0.67tbsp

water

150ml

4.95fl oz

0.60cup

10tbsp

applesauce

150g

5.25oz

0.60cup

10tbsp

cranberry puree

100g

3.50oz

0.40cup

6.70tbsp

Method

Applesauce

Take about 8-10 ripe hard apples, cut in half, peel from cores, put on a baking sheet covered with paper, and bake at 392F (200C) until soft.
Then, separate the baked pulp from the peel, and mash with a blender until homogeneous.
Next, transfer the resulting puree to a saucepan, and boil over a medium heat until it thickens and all the excess moisture evaporates.
Cool the finished applesauce.

Marshmallow

Mix the agar with 50g (1.75 oz) of sugar.
Whip the purees with the egg white until light and fluffy.
Meanwhile, mix the water with the remaining sugar in a saucepan, and heat to 176F (80C).
As soon as the syrup warms up, pour the agar in a thin stream, carefully kneading with a whisk.
Then, bring the syrup to a boil, and heat it to 230F (110C), stirring constantly.
Remove the mass from the heat (keep whipping the puree at a medium speed). Pour the syrup into the puree in a thin stream.
Then whip everything again thoroughly until stable peaks. WHIP WELL EACH TIME - IT MAY TAKE UP TO 10 MINUTES.
Transfer the resulting mass to a pastry bag with a curly nozzle, and pipe the marshmallows on parchment.
Leave to dry and crust for 4-8 hours.
Sprinkle the finished marshmallows with powdered sugar, and glue the halves together.

Recipe source

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Chocolate & caramel honey cake with Baileys cheesecake

Salted caramel, rich chocolate & honey cake layers, exquisite Baileys cheesecake and crispy peanuts - that's what this cake is all about!

Method

Cake layers

* Prepare a water bath.

* All the ingredients must be at room temperature.

Melt the butter.
In a separate container, combine the eggs and sugar, and whi with a mixer at maximum speed for 1 minute.
Then add the honey, cream, cocoa, and mix until smooth.
Add the melted butter, and stir.
Place the mass in a saucepan with a thick bottom, and place the saucepan in a water bath.
Stirring constantly, boil the honey & chocolate mass for 3-5 minutes; then add the baking soda, baking powder and lemon juice. Mix thoroughly, and cook for a few more minutes until the mass increases (for about 5 minutes). Be sure to stir it constantly with a whisk.
Remove the mass from the water bath, and add the sifted flour in parts, mixing thoroughly. At the end, sift a little flour onto the work surface, transfer the hot and slightly sticky dough from the saucepan, and stir in the flour a little (in order to remove the “stickiness”).
Place the finished dough in a container, cover with cling film, and let it “rest” for 5-7 minutes.
Then, divide the mass into 11 pieces with a diameter of 20cm (7.87 inch). Make the punctures with a fork.
Bake the cake layers at 356F (180C) with convection.
Wrap the finished cake layers in cling film, and leave for 3-5 hours for “full taste organization”. You better place the cake layers on top of each other. That's how they will save the tenderness.

Baileys cheesecake

All the ingredients must be at room temperature.

In a bowl, combine the yolks, egg and cornstarch.

In another container, combine soft cream cheese and sugar, and whip with a blender.

Then, add the egg mixture, and mix until smooth.

Add the Baileys, mix, and place the mass in the prepared 18cm (7.09 inch) ring. Don't forget to wrap the bottom of the mold with foil.

Bake the cheesecake at 230F (110C) without a water bath, until the middle of the cheesecake gets “trembling”.

Leave the finished cheesecake in the oven with the door slightly open until it cools completely, then cool the cheesecake in the fridge for 5-6 hours.

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