Ingredients

Marmalade
raspberry puree
50g
1.75oz
3.35tbsp
citrus / apple pectin
1g
0.04oz
0.07tbsp
lemon acid
0.5g
0.02oz
0.03tbsp
sugar
25g
0.88oz
1.68tbsp
Meringue
lychee puree
36g
1.26oz
2.41tbsp
albumen
4g
0.14oz
0.27tbsp
Apple base
baked apple puree
180g
6.30oz
0.72cup
12tbsp
sugar
175g
6.13oz
0.70cup
11.73tbsp
rose jam
25g
0.88oz
1.68tbsp
Syrup
caramel syrup (or just sugar / invert sugar)
100g
3.38fl oz
sugar
250g
8.75oz
1cup
16.75tbsp
water
160g
5.41fl oz
agar
8g
0.28oz
0.54tbsp

Method

The combination of raspberry, lychee and rose is so inspiring, that we decided to embody this taste in this amazing marshmallows recipe.

What worried us the most was the amount of the raspberry puree. We made some attempts, and finally came to the conclusion that fewer raspberries are better, because the marshmallows become fluffier.

Ingredients

For the marmalade:

  • 50g raspberry puree | 1.75 oz
  • 1 g citrus / apple pectin | 0.05 oz
  • 0.5 g lemon acid | 0.00 oz
  • 25 g sugar | 0.90 oz

For the meringue:

  • 36 g lychee puree | 1.25 oz
  • 4 g albumen | 0.15 oz

For the apple base:

  • 180 g pre-baked apple puree | 6.35 oz
  • 175 g sugar | 6.15 oz
  • 25 g rose jam | 0.90 oz

For the syrup:

  • 100 g caramel syrup (or just sugar / invert sugar) | 3.55 oz
  • 250 g sugar | 8.80 oz
  • 160g water | 5.65 oz
  • 8 g agar | 0.30 oz

Cooking

  1. Completely dissolve the albumen in the lychee puree. It is important that the recovered protein is warm.
  2. Heat the raspberry puree slightly, and add the pectin mixed with the sugar (the temperature should be not higher than 40C | 104F). Boil the mix for a minute, and add a pinch of lemon acid. Let the marmalade cool slightly.
  3. Cover the applesauce with sugar, and heat it until the sugar dissolves. Don’t overboil it! Otherwise, the marshmallow will lose the fluffiness. Add the rose jam and the raspberry marmalade to the applesauce. Mush it with a blender.
  4. Let the mass cool. When the puree has cooled, add the lychee with albumen to this mass, and whip on a medium mixer speed.
  5. Start making the hot syrup. Pour the agar with the water, and place it on the heat. Bring it to a gel state. Pour in the sugar and the sugar syrup (or invert syrup). When the mass reaches 110C (230F), pour it in a thin stream into the whipping mass.
  6. By that time, the mass should have doubled and noticeably whitened. At about 50C (122F), the marshmallows can already be placed at the parchment.
  7. Let them dry for 8 to 10 hours. Roll the marshmallows lightly in the powdered sugar.

You can add some glucose or fructose rose essence to the hot syrup to make the rose taste brighter.

Bon Appetit!