Kiwi and Gooseberry Marshmallow

Combine the puree and agar in a saucepan.

Bring to a boil over medium heat, stirring constantly to prevent burning.

Add sugar and glucose syrup. Bring back to a boil and cook for 4 minutes from the moment it boils, stirring continuously.

Whip the egg white with citric acid until foamy. Add half the sugar, then after a couple of minutes add the rest and whip to stiff peaks.

Remove the syrup from heat and let it settle.

Pour slowly into the egg whites while beating at maximum speed until the mixture is dense.

Add food coloring if desired.

Pipe beautiful marshmallows onto prepared surface.

Leave to set for 12-18 hours.