Red wine marshmallows

Enjoy the recipe for the red wine marshmallows. They are really delicious and festive.

zefir.for.you

Recipe by:

Ingredients

Marshmallow base

applesauce

100g

3.50oz

0.40cup

6.70tbsp

sugar

100g

3.50oz

0.40cup

6.70tbsp

egg whites

30g

1.05oz

2tbsp

Syrup

red wine to your taste

120ml

3.96fl oz

0.48cup

8tbsp

agar

6g

0.21oz

0.40tbsp

sugar

200g

7oz

0.80cup

13.40tbsp

Method

Ingredients

Ingredients for the base:

Apple puree (applesauce) - 100 g | 3.55 oz
Sugar - 100 g | 3.55 oz
Egg whites - 30 g | 1.05 oz

Ingredients for the syrup:

Red wine to your taste - 120 ml | 4.10 fl oz
Agar - 6 g | 0.20 oz
Sugar - 200 g | 7.05 oz

Cooking

Prepare the pastry bag and the surface for the marshmallows (parchment, foil, cling film, silicone mat).
Stir the applesauce with sugar, and heat them until the sugar dissolves. Then cool it.
Place the cooked applesauce with sugar and the egg whites to the mixer bowl. Whip everything at a low speed, then increase the speed and keep whipping until fluffy peaks.
Pour the wine with the sugar and agar in a heavy-bottomed saucepan. Put it on the heat and cook the agar syrup to 110C (230F). It will take approximately 4.5 to 6 minutes from the moment of boiling. Remove the syrup from the heat, and wait until the syrup stops boiling.
Turn on the mixer at low speed, and gently add the syrup into the whipped mass in a thin stream.
After adding the syrup, increase the speed to maximum and whip for another minute.
The red wine marshmallows have a barely noticeable shade, but you can add a food coloring at your discretion.
Place the mass into a pastry bag, and form the marshmallows.
They need 10-14 hours to stabilize. Next, unite the halves, and roll them in the powdered sugar. Add some cinnamon to the powder for an even richer flavor.

The marshmallows are ready!

Bon Appetit!

Recipe source

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CHOCOLATE VELVET CAKE

Here we have a wonderful recipe for a fluffy and delicate Chocolate Velvet cake.

Method

Tenerina cake layer

For the “Tenerina” cake layer (d = 18 cm | 7 inch):

200 g dark chocolate 55% | 7.05 oz
50 g butter | 1.75 oz
100 g ricotta or soft cottage cheese | 3.55 oz
2 tbsp milk | 2.00 tbsp
80 g sugar | 2.80 oz
40 g flour | 1.40 oz
156 g eggs |5.50 oz
50 g chopped walnuts | 1.75oz

Melt the butter; separately melt the chocolate in a water bath. Mix them thoroughly until smooth.
Whisk the ricotta and milk lightly by hand until tender.
Separate the yolks from the whites. Add the yolks to the chocolate-butter mixture one by one, stirring well. Add the sifted flour and ricotta with milk, and mix well.
Whip the whites until firm peaks, then gradually add the sugar and whip until soft peaks.
Gently add the whipped egg whites to the chocolate dough, moving from the bottom to the top. Finally add the nuts to the dough.
Slightly grease the sides of the mold with butter, and cover the bottom with the baking paper; lay out the dough and smooth it.
Bake the cake at 170C (338F) for about 20 to 25 minutes.
You better check the readiness with a toothpick by sticking it into the cake: it should come out dry near the edges, without traces of dough, and in the center it should be wet.
Cool the finished cake almost completely right in the mold, then carefully remove it.
Cut the top crust off, leaving the cake about 2 cm (0.8 inch) high. Adjust its diameter to the size of the biscuit cakes. Chill the “Tenerina” in the fridge.

The “Tenerina” can also be frozen and stored in the freezer. The cut crust can be crumbled to decorate the cake.

Prunes custard

Ingredients:

200 g prunes | 7.05 oz (* Soak them in 200 ml |6.80 fl oz hot water + 35 g | 1.25 oz rum + 25 g | 0.90 oz sugar. When it becomes soft, drain the liquid from it, leaving it for the cake soaking).
300 g cream 35% | 10.60 oz
40 g sugar (or to taste) | 1.40 oz

Cut the soft prunes into pieces, add 100 g (3.55 oz) of the cream and mush everything with a blender (not necessarily until smooth; small pieces of prunes may remain).
Add the sugar to taste.
Whip the remaining cream and gently stir it to the prunes.

Divide the resulting cream into three parts (about 180 g | 6.35 oz each).

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CHOCOLATE VELVET CAKE

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