Marshmallow (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)

Category: Confectionery
Marshmallow (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)

Ingredients

Frozen berries or fruits (vegetables) - any currant, plum, apples, pears, pumpkin, broccoli, zucchini, color. cabbage, tomatoes ... 600-650 gr.
or fresh 400-450 gr.
Sugar 400-500 gr.
Agar-agar depending on its strength 15-20 gr.
Juice or water (if using fresh food) 320 g
Egg whites C-2 (small) 2 pcs. about 65-70 gr.
instead of proteins, concentrated chickpea broth works great 60-80 gr.
Vegetable oil for lubricating molds or surfaces
Vanillin it is possible without

Cooking method

  • Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)
  • At the heart of the preparation is the Marshmallow recipe known on the forum according to GOST. Great recipe! Thank you very much for it! I use it constantly.
  • But I want it to be not only tasty, but also healthy.
  • Therefore, I decided to use natural berries and fruits, and even vegetables, which I freeze in huge quantities. In addition, so as not to subject them to heat treatment - I use them raw. Frozen is best because they are best mashed. In addition, their juice will perfectly brew agar. A minimum of water and a maximum of vitamins. The only nuance is bones and skins. They do not irritate me and my loved ones. In addition, it is an excellent fiber. Well, and beauty from such not identical to natural color ... well, you can see from the photo. Pumpkin one is worth something! A large rate can be divided.
  • As for the use of raw chicken egg proteins. If you are really afraid, then they can be pasteurized. Eggs at room temperature should only be pasteurized. A cold egg will not warm up to the desired temperature. Immerse a warm egg in water so that the water rises by 2 cm from above. The water temperature is 60-65 degrees and hold for 3 minutes. If there are many eggs, then they should lie in one layer. Keep very large eggs for 5 minutes. Then cool the eggs quickly. Even if the edge of the protein whitens a little, they still whisk perfectly! Checked! But then I realized that this was stupidity. Since we will pour the whipped whites with hot syrup. The temperature there will be about 70 degrees. So pasteurization will take place.
  • Now about the assistants that you will use. Your marshmallow will always turn out if you beat it for at least 20 minutes. If you didn't get the marshmallow, then 90% that you didn't finish it off. Marshmallows are prepared very quickly and the stages of preparation are infused one on top of the other. Therefore, it is better if the equipment works independently from you and you will not be afraid of its overheating. Then your hands will be free and you will quickly prepare everything. In the case of using a hand mixer or blender, be sure to involve an assistant who will stupidly hold and whip.
  • If you suddenly have nothing to plant or not where, then it is best to simply spread the mass on the surface of a baking sheet or tray, bowl, etc. greased with vegetable oil. Any forms other than silicone ones should be lubricated with oil. Those just moisten with water - bounces off on the run!
  • This is why this marshmallow is à la, since there is a reduced sugar rate. I'm not very fond of them. Therefore, the marshmallow dries up over time and "sits down". If you like it sweeter, increase it. But don't decrease! Although, of course, it depends on the acidity of the berries ... It is stored perfectly both just in the open air and in the refrigerator in a sealed container. Even freezes.
  • So let's cook at last. In the photo I have a plum and pumpkin marshmallow. The plum was very watery.
  • We need to do two preliminary preparations:
  • 1. Defrost fruits (berries or vegetables). To do this, they need to be put in a colander over a bowl so that the juice flows (we need it) and the base is then less watery.
  • The mass of defrosted products should be within 300-350 grams. You can even 400. Don't throw it away .. don't be alarmed, add agar. The main thing is that it does not run away from the bowl when whipping - it grows very much.
  • Juice mass - 250-300 gr. If a little you have to add some water or juice.
  • 2. Now let the agar brew well. Warm the juice a little until warm and add agar. It is better to do this in a thick-walled ladle with a handle that is much larger in volume, so that you can then cook the syrup in it. Leave on the table for 2-3 hours.
  • Directly the cooking process.
  • Next, we prepare everything so that we have at hand: sugar, a bag for settling, a tall jug (it is more convenient to pour the mass into a bag)Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)
  • as well as spoons, beaters, oiled or wetted molds.
  • First of all, we start whipping our proteins. I do this in a combine harvester with a whisk attachment at maximum speed. From the moment of switching on the combine will work without stopping for 20 minutes, and then another.
  • Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)
  • While the proteins are beating with an immersion blender, we puree our defrosted berries (fruits / vegetables). Set aside. Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)
  • After 10 minutes from the start of whipping, set to cook the syrup with agar. Pour in sugar. Boil until a thick jelly, stirring. When the spoon is raised, it flows down in a dense, viscous thread. This is about 5-7 minutes of boiling. Turn off the fire.
  • Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)
  • Exactly 20 minutes from the start of whipping, your whites become a very thick, curdled mass.
  • Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)
  • Slightly reduce the speed and start adding mashed potatoes 1-2 tablespoons. When all the puree has been added, increase the whipping speed. We beat until the products are completely combined.
  • Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)
  • Now pour in the syrup in a thin stream without stopping to beat.
  • Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)
  • The mass begins to grow. Gradually pour in all the syrup. When everything is combined, turn it off.
  • Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)
  • Now we act very quickly, otherwise it will freeze. We transfer the mass to a bag inserted into a jug. Cut off the corner and plant the marshmallows. Or just lay it in a layer on a greased surface.
  • Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)
  • Let cool for at least 5 hours. We take out from the forms. Enjoy! Very tasty and healthy!
  • Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)

Cooking program:

for a large bowl combine

Note

Dedicated to everyone who has large reserves of frozen food!
Try vegetable cooking! Chunks of frozen pumpkin, squash, broccoli, cauliflower work great .. Try and experiment!

Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)

Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)

Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)
Irisha Dolars is a clever and extraordinary artist!

here are the marshmallows after a month of storage in the refrigerator. slightly rubbed against each other. I store it in a container under the lid.
Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)

And as always, with love to all of you, your Tumanchik!

Girls, I'm fine, thank you all for your concern! just somehow it started spinning through life ... I am always late and always have no time, I have become very tired ...


Anna1957
Class! It's great that you brought the proportion of replacing proteins with chickpea broth - almost 1: 1. Otherwise, I could not get this information from anyone. By the way, the marshmallow turns out great without sugar on stevioside and chickpea broth - I tried it. Only I had it without adding fruit (which is the main thing in this recipe) - but what prevents us from trying?
Irina Dolars
We mentally eat your wonderful "buns" while reading such a delicious recipe
DyadkinaAlla
I have a lot of strawberries left, I will definitely do it.
Masinen
Irina, lovely! I still can't decide on marshmallows, I'm really afraid of him
V-tina
Irisha, we have eaten almost everything frozen, but the recipe was bookmarked, thanks
Tumanchik
Anna, thank you for rating!
Quote: Anna1957
It's great that you brought the proportion of replacing proteins with chickpea broth - almost 1: 1.
I cook for a girl with allergies. so I know. I take for her products to which there is no reaction
Quote: Irina Dolars
We mentally eat your wonderful "buns" while reading such a delicious recipe
Irisha respect you for your help! I would be glad if you use the recipe too!
Quote: Anna1957
Only I had it without adding fruit (which is the main thing in this recipe) - but what prevents us from trying?
be sure to try! I already cook without proportions - how much I defrosted everything and applied it. I put it aside in another bowl, heat up the rest of the syrup and go. So much use !!!!!
very tasty from cauliflower and then pour over chocolate!

Quote: DyadkinaAlla
I have a lot of strawberries left, I will definitely do

I dream of a strawberry current - it works great, but I have very little of it! And everyone adores!
Thank you for your attention to the recipe!
Quote: Masinen
Irina, lovely! I still can't decide on marshmallows, I'm really afraid of him

I will never believe that something may not work out for you! Is it something that you haven't cooked yet
It will be delicious!

Quote: V-tina
Irisha, we have already eaten almost everything frozen, but took the recipe to bookmarks, thanks

And thank you Valyusha! I always freeze a whole six-shelf freezer and never enough!
kseniya D
Irishwhat awesome treats!
Quote: Masinen
I still can't decide on marshmallows, I'm really afraid of him
Mash, what are you doing! With our Kenya it can be done at once. No fussing on the stove.
Oktyabrinka
Awesome recipe, thank you very much, bookmark for now, but I will definitely try to make
V-tina
Quote: Tumanchik
I always freeze a whole six-shelf freezer and never enough!
we also had everything to the eyeballs, but constant cocktails-sorbets-pies-compotes .. everything has already been eaten, there are some cherries and cranberries left, but I personally squeezed it for my beloved
Tumanchik
Quote: kseniya D
With our Kenya it can be done at once. No fussing on the stove.
Yeah! some are especially lucky!
and it's great !!!!

Quote: Oktyabrinka
Awesome recipe, thank you very much, bookmark for now, but I will definitely try to make



Quote: V-tina
everything has already been eaten, there are some cherries and cranberries left, but I personally squeezed it for my beloved
An4utka
And what is the consistency of this marshmallow?
I also always reduce the sugar, however,% to 40, and I think that because of this I just can't achieve the marshmallow consistency, it looks more like a souffle, it's soft and moist, and if you add agar, it's rubber ...


Added on Tuesday 17 May 2016 01:11 PM

Does it get wet when stored in the refrigerator? All the agar in the fridge is getting wet (
Tumanchik
Quote: An4utka
And what is the consistency of this marshmallow?
I also always reduce the sugar, however,% to 40, and I think that because of this I just can't achieve the marshmallow consistency, it looks more like a souffle, it's soft and moist, and if you add agar, it's rubber ...
I honestly can't describe. look at the photo. After all, purchased marshmallows have different taste and texture.

Quote: An4utka
Does it get wet when stored in the refrigerator? All the agar in the fridge is getting wet (
I have attached a photo. if stored in a compartment for fruits and vegetables, it does not get wet.
petu
Ira, thanks! Bookmark how I will - I will definitely report back! Thanks for the necessary recipes ....
Tumanchik
Quote: petu

Ira, thanks! Bookmark how I will - I will definitely report back! Thanks for the necessary recipes ....
Olga
Anna1957
Quote: An4utka
more like a souffle,
I have absolutely no sugar, on stevioside, also closer to soufflé. And once I forgot a thing for a week - it dried to a crunch, it turned out like a meringue
Helen
francevna
Tumanchik, Ira, such a delicious and beautiful recipe. I would still want to decide on marshmallows, there are a lot of frozen fruits, you need to process it. I won't buy agar. I'm taking it to bookmarks.
Tumanchik
Quote: francevna
Tumanchik, Irochka, such a delicious and beautiful recipe. I would still want to decide on marshmallows, there are a lot of frozen fruits, you need to process it. I won't buy agar. I'm taking it to bookmarks.
Alla, thank you very much for your attention. you should not be afraid of him at all. I was also afraid, now I cook by eye. Well, it's over without agar.


Added on Tuesday 17 May 2016 9:53 PM

Quote: Anna1957

I have absolutely no sugar, on stevioside, also closer to soufflé. And once I forgot a thing for a week - it dried to a crunch, it turned out like a meringue
apparently sugar is a snag. and when it dries up, it becomes ... a little toffee or something ...


Added on Tuesday 17 May 2016 9:53 PM

Quote: Helen3097

Lenulya, roll around in choir! Master it! Your girls just have fewer calories!
Olgita
Tumanchik, Ira, did you do it on gelatin or zhelfix? If you did, tell me the proportions. Thank you
Tumanchik
Quote: Olgita

Tumanchik, Ira, did you do it on gelatin or zhelfix? If you did, tell me the proportions. Thank you
When I immediately started making marshmallows, I cooked on gelatin. But it reminded me all the same of jelly. So I stopped. proportions and do not remember.
Agar works better in this case. The use of pectin is also possible!
lu_estrada
Tumanchik, You are wonderful!!!
Tumanchik
Quote: lu_estrada

Tumanchik, You are wonderful!!!
Lyudochka, what are you ... I can't be seen here. Marshmallow current
prona
Tumanchik, Wow! So much beauty and benefit
Tumanchik
Quote: prona

Tumanchik, Wow! So much beauty and benefit
Thank you Natasha!
come to Temka please Help draw the attention of the state to a gifted boy (Tumanchik's son)
Reset
Irina, were you kidding about tomatoes? Or do you also use it for marshmallows?
Tumanchik
Quote: Reset

Irina, were you kidding about tomatoes? Or do you also use it for marshmallows?
Nadia frozen easily! I haven't tried fresh
Reset
Irina, thanks for the recipe! I wanted to cook for a long time, but my hands did not rise. After your detailed master class I decided to try it.
Here's a half serving of gooseberry:
Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)
Pumpkin marshmallows are already ripening in molds.
The only thing, I did not understand how to put it out of the bag, it is liquid while it is hot, and after cooling it is immediately thick
Tumanchik
Quote: Reset
Irina, thanks for the recipe! I wanted to cook for a long time, but my hands did not rise. After your detailed master class I decided to try it.
Here's a half serving of gooseberry:
excellent performance! glad it worked!
Quote: Reset
The only thing, I did not understand how to put it out of the bag, it is liquid while it is hot, and after cooling it is immediately thick
cut out a smaller hole or, if very liquid, then increase the amount of agar or reduce the puree! the recipe is great without punctures - improvise and adjust! because it all depends on the moisture content of the puree.
Reset
Irina, and another question. How to tell if the marshmallow is ready? It freezes in the form as soon as it cools down, why keep it for 5 hours? To dry out?
flete
Ira, have you tried raspberries? And then almost a bucket is in the freezer, as I told my mother, it's not cold, we'll throw it out anyway, no ...
Tumanchik
Quote: flete

Ira, have you tried raspberries? And then almost a bucket is in the freezer, as I told my mother, it's not cold, we'll throw it out anyway, no ...
Oksana, what is the difference between raspberries and other berries? the same thing, only the bones .. we just ate marshmallows from red currant .. so there is also a small peel ... but mine are not picky, of course when it comes to sweets ..
flete
Yes, exactly the bones) Thank you, I understand, I must try, because agar is more than kg)
ElenaMK
Tumanchik,
Irisha! You are a great fellow and a craftswoman! I am glad that everything is in order with you, or rather, that no matter what you keep a cheerful and light disposition :-) I am mentally always with you and I hope, even just sure, that everything will be resolved in the best possible way! It can not be in any other way! God willing!
Tumanchik
Quote: flete
Yes, exactly the bones) Thank you, I understand, I must try, because agar is more than kg)
try it, it won't be worse for sure!
but it will turn out beautiful
Quote: ElenaMK
Tumanchik,
Irisha! You are a great fellow and a craftswoman! I am glad that everything is in order with you, or rather, that no matter what you keep a cheerful and light disposition :-) I am mentally always with you and I hope, even just sure, that everything will be resolved in the best possible way! It can not be in any other way! God willing!

thank you Lenochka, thank you! I feel really
Ketsal
Thanks for the recipe! Made with black currant, spicy, tasty, super color and aroma.But Olya rukozhop! Folk is not inserted from the phone yet, in general, bright pink heaps dry
Tumanchik
Quote: Ketsal

Thanks for the recipe! Made with black currant, spicy, tasty, super color and aroma. But Olya rukozhop! Folk is not inserted from the phone yet, in general, bright pink heaps dry
the main thing is delicious !!! and of course thank you for not being too lazy to come and tell! it's always nice and worth a lot!
but finally smiled! thanks for trusting the recipe!
always glad to please!
Ketsal
Here is the photo report! You need to somehow defeat the pastry bag.
Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)


Added Saturday 25 Jun 2016 04:42 PM

well, with silicone. Zephyr (a la) homemade from fresh or frozen fruits and vegetables (disposal of frozen products)
Tumanchik
Yes, the supply is contrasting!
but for the first pancakemarshmallow is quite justified!
praise for the courage
the main thing is that it was delicious!
Ketsal
Today I did it for the second time, for some reason the mixture was thinner, it did not settle in piles. And less airy, but froze. Maybe you poured too hot syrup?
Tumanchik
Quote: Ketsal

Today I did it for the second time, for some reason the mixture was thinner, it did not settle in piles. And less airy, but froze. Maybe you poured too hot syrup?
not finished off exactly. what kind of berry? hot syrup has no effect.
Ketsal
The berry is the same black currant, from the same package. Maybe you introduced the berries quickly?
Tumanchik
Quote: Ketsal

The berry is the same black currant, from the same package. Maybe you introduced the berries quickly?
not earlier than 10 minutes from the start of whipping
Ketsal
Whipped the squirrels for exactly 21 minutes, then tuda berry puree. Maybe I poured it very quickly?
Tumanchik
Quote: Ketsal

Whipped the squirrels for exactly 21 minutes, then tuda berry puree. Maybe I poured it very quickly?
Quote: Tumanchik
Exactly 20 minutes from the start of whipping, your whites become a very thick, curdled mass.

Slightly reduce the speed and start adding mashed potatoes 1-2 tablespoons. When all the puree has been added, increase the whipping speed. We beat until the products are completely combined.
did that?
Ketsal
Irina, I think she introduced a lot of puree
Tumanchik
Quote: Ketsal

Irina, I think she introduced a lot of puree
for what an experienced marshmallow!
Elena_Kamch
Tumanchik, Irisha, so detailed, delicious and perfectly described everything! Thank you dear!
I'll bookmark it for now I think it should be very tasty
Tumanchik
Quote: Elena_Kamch

Tumanchik, Irisha, so detailed, delicious and perfectly described everything! Thank you dear!
I'll bookmark it for now I think it should be very tasty
Helen to your health! The recipe is vitamin, and we love this!
Elena_Kamch
Quote: Tumanchik
and we love this!
And we too! Sooo

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