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Raspberry Marshmallow Hearts
Delicate homemade agar-agar marshmallows with a vibrant raspberry berry flavor, made using the scalded-sugar method.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
In the bowl, start whipping the egg whites, gradually adding the sugar and citric acid in small batches.
At the same time, prepare the syrup by combining the purée, water, sugar, and agar, and place it on the stove.
Once the syrup comes to a rolling boil, cook for 4.5 minutes, stirring occasionally.
Whip the meringue to stiff peaks so it holds firmly on the whisk.
As soon as the syrup is ready, turn the mixer to maximum speed and pour it in a thin, steady stream.
Whip the mixture for 1-2 minutes, turn off the mixer, transfer to a piping bag, and fill silicone molds that have been lightly greased with vegetable oil and lined with freeze-dried berries.
Unmold after 1 hour, leave at room temperature for 6-8 hours, then dust with powdered sugar or dextrose.
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