Marshmallow apricot

[Syrup]

Marshmallow apricot

Category: Confectionery

Ingredients
thick apricot puree	250 grams
sugar	200 grams
protein	1 piece (35 grams)
Syrup
agar	9 grams
sugar	400 gram
water	160 grams
Additionally
dye orange	option
vanilla	taste
almond flavor	taste
powdered sugar	for sprinkling

Cooking method

• Puree
• I made a thick puree according to this recipe of Luda

• Thick jam / puree from juicy berries (fruits, vegetables) without thickeners in the microwave (for example, apricots and cherries) (lappl1)

  Free the apricots from seeds.
• Place in a microwave oven.
• Sprinkle lightly with sugar.
• Hold at maximum power for 3-4 minutes (if there is a lot of apricot, then 5 minutes).
• Take out, mix gently.
• Repeat the procedure 3 times.
• Drain the fruit in a colander.
• Let the juice drain for 10 minutes.

• Put sugar (200 grams) in warm fruits and mashed.

• Transfer to a bowl and allow to cool completely.
• The foundation
• To begin with, we will prepare a pastry bag with a nozzle, and put a silicone mat or baking paper on the table immediately. Agar hardens quickly, so everything needs to be ready. You will need to work quickly, but without much haste. It is better if you have several piping bags with attachments. I have one. I load the mass 3-4 times, and I just cover the bowl with a bag so that it cools down more slowly. I always have time for everything. The main thing is not to fuss.
• Begin to beat the puree. It will become slightly lush.
• Add protein and continue whisking.

• You should get an airy, but dense protein mass.

• Syrup
• Soak the agar in water for 30-40 minutes.
• Put on fire and bring to a boil with constant stirring.
• The mass rises strongly.
• Pour in all the sugar, stir and continue to cook, stirring all the time.
• The mass foams and rises strongly.

• Cook to a temperature of 110 degrees.

• If there is no thermometer, then cook until a thin thread is pulled.
• While the syrup is boiling, the base should already be whipped.
• With constant whipping, pour the syrup into the base in a thin stream.
• Add color and flavorings.
• Beat for a couple more minutes.

• This is what the finished mass looks like.

• We shift the mass into a bag and place the marshmallows.

• We leave to freeze on the table. It is recommended for a day so that the marshmallows dry out a little. I leave for 3 hours.
• Sprinkle with powdered sugar and combine in pairs.
• Fold in one layer and leave to dry.
• 
• 
• Enjoy)

Note

Recipe based on GOST recipe

Zephyr according to GOST (N @ T @)

This is delicious. I can't even tell you how much! Highly recommend!

Similar recipes

Marshmallow in chocolate (natamylove)

Homemade marshmallow (Nadiia)

Marshmallow with jelly and agar (ang-kay)

mirtatvik

Angela, you are a culinary genius! I looked at the picture and did not even doubt that these were your marshmallows. And I can handle it?

francevna

Angelawhat is not a recipe is a masterpiece!
So tasty, I just felt the taste of what I saw. I've already bought agar-agar, but I still won't decide on marshmallows.

ang-kay

girls, Thank you

can I handle it?

Tanya, no doubt) The main thing is to beat well and the agar is good.

I will not decide on a marshmallow.

Allochka, nothing complicated. The main thing is to start.

Lilac

Angela, delicious dessert! Can you make it from frozen puree? I really want to do it, but now there is not enough time. Everything goes to processing.

Zhannptica

Tatyana, it takes longer to read than to do. If there are 4-5 apples lying around in the house, I always dispose of them in marshmallows, of course, I bake them in half in the oven beforehand. But our Genius also came up with a tasty treat from apricots !!
Angela, , very cool)))

ang-kay

Anya, Jeanne, Thank you)

Can you make it from frozen puree?

I use frozen applesauce in winter.Now I'll prepare the apricot. The main thing is that it is not watery. Here's another Tumanchik that has

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

from apricots came up with delicious!

Jeanne, look what else I have

Vegetarian lean marshmallow with applesauce (ang-kay)

Vegetarian marshmallow (lean) (ang-kay)

Zhannptica

: lol: I don’t have time to study your recipes, just like I’ll go dig deeper into your head sausage, I run into baskets or profiteroles and no longer up to sausage

NataliaVoronezh

Angel, can you do it with gelatin? I don't have agar, but it is so deliciously written that I just want to run and do it. Thanks for another delicious recipe!

Rusalca

Angelahow delicious! Thank you!

Trishka

Iiiii what marshmallows!
Angela, you are as always on top, and the recipe and the photo, otpad
And I wonder, what if on gelatin? Mona? ..

ang-kay

Natalia, Anna, Ksyusha, Thanks for the kind words)

can you do with gelatin?

Can. You need to take twice as much gelatin (I would do that), soak it separately and dissolve it in a water bath or microwave. Boil the syrup with water and sugar, pour in a thin stream into the mass, and then pour in the gelatin. I think so.

Trishka

Aha, thank you!

Albina

I don't have time to study your recipes

Angela, you have, as always, at the highest level 🔗

julia007

ang-kay, AngelaThanks for another great recipe! Took away in bookmarks, but I hope not for long!

ang-kay

Girls, Thank you. You need to do it unambiguously. You will not regret. Almond flavoring gives a special charm to marshmallows

Olga VB

Angela, photos alone are breathtaking!
Now the main thing is that the spouse does not see them, otherwise he will immediately force the marshmallows to do
However, I myself am already licking my lips ...

Masinen

Angela, the beauty is extraordinary! And I'm still going to go to the marshmallow and nothing
Something I'm afraid of him

Antonovka

And yesterday I was at MK for marshmallows, I saw the technology live and will try to make Angelin one of these days))

ang-kay

Olya, Masha, Lena, thanks for the praises)

Something I'm afraid of him

Mashenka, you will succeed. You're smart)

I was at MK yesterday for marshmallows,

LenaDoes this happen? Wow! Did I violate the technology? Very interesting?

Masinen

Angela, I must, I must gather my courage. Everyone loves marshmallows with me, and I'm no exception !! Thanks for the inspiration!

Nata333

Angela, thanks a lot for the recipe. I was going to do it for a long time, but your mouth-watering photos gave that very magical
Only sugar has been reduced. I left only the one in syrup (400g).
The only mistake was that it is Sunday morning ... How many halves will live for 3 hours and will last until tomorrow science is unknown, but it is unrealistic to drive away the small ones.
And such a rich fruity taste, how I love marshmallows ... and now it is so tasty, not terribly sweet, natural and fast ... I am delighted!
I went into the kitchen ... the children have already licked 10 halves

ang-kay

Nata, I am very glad that everything worked out and everyone is happy. Not a complicated process at all. That it is delicious and without any byak, no doubt. Thank you for your trust)
I would be interested in how it will be stored, will it "float"? Sugar plays a big role in this type of product. I have reduced sugar by 100 grams from GOST. I don't dare anymore. Then write how it lies, okay? Hide the half away from everyone.

Nata333

I would be interested in how it will be stored, will it "float"?

Will not float! Stands rooted to the spot Agar bound all the free liquid and that's it. There sugar, in addition to taste, is a preservative, so my helpers will not let goodness go to waste
I am ready to make one serving as the previous one is eaten and at the same time reduce the sugar by 2 times. It tastes better for me
P. s. It's just that for the last ... many years I've been making cakes, mostly, only bird's milk. Children especially love with cherries. I also greatly reduce sugar. And if the ratio of liquid / agar is observed, it will stand for a long time without changing the consistency. But it's in the fridge.
Here, as I understand it, it will be necessary not to leave such a marshmallow (with a reduced sugar content) in a closed container without a refrigerator, otherwise some bacillus will defeat everyone else and multiply with terrible force without competitors
3 hours passed. Marshmallow is removed from tracing paper remarkably. The consistency is delicate. If you take it carefully, then there are no fingerprints on the sides of the marshmallow and I have not sprinkled it with powder yet.
In general, I am delighted

ang-kay

Nata, well, that's great.

Nata333

Here is a photo report
These were the first marshmallows with 400g of sugar per serving.

These are the second ones with 350g of sugar I didn't sprinkle Powder, because it is everywhere afterwards

Very tasty.
Thank you

Olga VB

Natul, babble!
What about sugar? What dose did you like best?
That is, there were 400 + powder and 350 without powder, right?

ang-kay

Here is a photo report
These were the first marshmallows with 400g of sugar per serving.

These are the second ones with 350g of sugar I didn't sprinkle Powder, because it is everywhere afterwards

Very tasty.
Thank you

Nata, a very beautiful marshmallow. Well done. Cook for health)

Added on Friday, Jul 29, 2016 6:52 AM

That is, there were 400 + powder and 350 without powder, right?

Ol, only 400 grams of sugar and 350. She reduced it so much.

Nata333

Olga, sorry, 2 days we drag the bars from the store

What about sugar? What dose did you like best?
That is, there were 400 + powder and 350 without powder, right?

Yes, that's right, with 350 g of sugar - no powder
Of course, the less sugar, the more distinct and richer the fruit flavor itself (I have apples). Well, this is for me, but still more than 2 days is not enough, if it is done during the day So no one there has time to divorce.
Just in case, I will say that I cook sugar syrup with agar and a pinch of citric acid (so that the sugar does not crystallize) to 117 * C. I read this somewhere for a long time not on our forum. At this temperature, the agar dissolves completely and then, when you pour the syrup, there is no agar crust on the bottom of the saucepan. Again, the raw protein will warm up better. I do this by analogy with bird milk.

firuza83

Girls !!! What beauty you create, to be crazy !!
Yesterday I had my first and not entirely successful attempt to make homemade marshmallows ..)) since I had a lot of fresh blueberries, I decided to make marshmallows out of it .. everything around is made of black currant marshmallows (my whole ribbon is ruffled with them in Ok ), it turns out such a beautiful color that I have been sitting and licking my lips for a long time .. I'm going to finally make it with thoughts .. I also have currants, but already frozen .. and before freezing, I still wanted to eat a little fresh blueberries ..) But I had a problem even in the absence of agar .. so I decided to make it with gelatin .. I just took twice as much .. I soaked it (gelatin) in 50 ml of water, boiled the remaining 100 ml of water with sugar .. BUT. For some reason, I decided to add pectin (apple), read, saw in many recipes that you need to add a little of it, except in apple marshmallows, just don't need it .. Well, somewhere I saw that you can replace some of the sugar with molasses .. in general, while "preparing" for the preparation of marshmallows, I read and saw enough o))) and in the end, probably, it turned out a pun .. It would seem that everything was preparing correctly, the syrup was boiled, there were strings .. only the protein with blueberry puree did not want to whip, at all .. ((the mass did not turn white, did not increase. .. I don’t know why I thought maybe the syrup would increase in volume .. but no .. Although, I persisted in whipping - in the end the mass increased, but did not turn white at all .. The color was rich blueberry .. Traces of the corolla began to remain and I turned off the mixer. I let the mass stand a little, about 20 minutes on the table, so that it grabbed better .. But this did not give me the desired result. I put my "pancakes" on one baking sheet ((yes, okay .. the main thing is that the mass turned out to be incredibly tasty! I decided to make a layer for the cake from the rest of the mass! I quickly wrapped the mold with cling film and poured the mass .. An hour later, she's already frozen ..I had to whip up a cake in a hurry from the remnants of biscuits and cream) And you will not believe, this layer turned out to be so wonderful in the cake, so it came in handy .. the most tender, melting in the mouth, but at the same time keeps its shape well .. I liked it much more, than coolies .. And today I glued my marshmallows and rolled them in powder, I had to finish the job delicious! highly!! It's a pity that the shapeless ((well, let them .. And in terms of density they reminded me more of marshmallows .. Well, I just thought of it myself with the composition) Next time I'll do it with agar, I think it should work out as expected) and finally I'll show you my "pancakes")) it's even funny to show it) Well, the layer is generally a miracle, this is how it looks in the context of the cake) so, if for some reason the marshmallow mass is not whipped, do not be discouraged, put it in the cake layer - you will not regret it)

ang-kay

Yasmina, read like a detective Let's start with blueberries. Blueberries are very watery. It most likely needed to be mixed with applesauce or other thicker puree. If gelatin was added, then it was generally necessary to wait for the mass at room temperature. It's just that agar solidifies at 40, but gelatin does not. Also "fluidity" Pectin also had to be boiled, and not just thrown into the product. Well nothing. All the same, what turned out to be very tasty. And for the cake, a chic layer. Now there will be experience. I'm waiting with marshmallows without incident)

firuza83

Angela, straight a bestseller yeah, blueberries are watery, in general I had a bunch of mistakes in cooking ...) I will take them into account next time I cooked pectin with syrup, but I should have boiled it with blueberry puree, and mashed potatoes had to be boiled more, this probably was my main mistake .. I'll try to mix it in half with apples .. I'll go right now to the garden and pick my Antonovka and make it! In spite of all deaths, I so want to get good marshmallows))

ang-kay

Yeah. You could boil it down. And Antonovka for marshmallows is what the doctor ordered) Go for it!

Tumanchik

yeah, watery blueberries

Yasmin, puree from such a berry can be drained a little! It will get thicker. And on this juice, instead of water, cook syrup.
Angela I'm sorry to get in.

firuza83

Irina, now I'm cooking ...) I took apples puree and blueberries in half, boiled blueberry puree well, it became thick straight .. Let's see what happens .. Again, I'm doing it on gelatin .. Therefore, the result can be any) My agar will come just the other day, but I'm impatient ..

ang-kay

that I'm getting in.

Ir, what are you doing? This is not getting in, but on business. Those are the recipes that are interesting if the analysis is going on and practical advice is given.

Again, I use gelatin

Do not rush to leave.

firuza83

Oh, girls, as if not to jinx it, it seems this time it turns out right .. The puree with protein turned white and became lush ... The syrup has a thread that is necessary ..) ugh ugh, if not to jinx that process ..))

ang-kay

Yasmina, I hold my fists for you. Everything will work out)

firuza83

Angela, thanks!) is this not enough? Do you still need to beat?

ang-kay

Fine. It already holds the form and does not drain.

firuza83

Probably still have to wait a little, it spreads a little ...

ang-kay

Fine, but you can wait.

firuza83

I'm waiting))))

ang-kay

When it will be 40 degrees, then boldly set it off.

firuza83

Well, everything) worked out !! wow, you ... Under the careful guidance)) thanks, Angela, Irina! now we are waiting, sir ...))) but still, it seems to me, the angles are a little unclear, nevertheless, I am happy as an elephant! To do this myself, wow and ah ...)))

ang-kay

Yasmina, Everything is fine. Well done. Fuh, and I breathed a sigh of relief)

firuza83

Angela, thanks again for the recipe and for the help! it turned out it turned out !!!!) I can't believe it))

ang-kay

I am very happy looking how happy you are)

firuza83

Angela, the marshmallows are delicious! But, it looks more like marshmallows .. like the previous one is not as dense as marshmallows .. soft, airy and a little stretching like marmyshki .. Maybe all the same it is from gelatin so ??? The technology seems to be correct, I did everything according to the recipe .. One of these days, the agar will come - I will do it with it, then I will compare it .. If the agar comes out as it should (the texture of ready-made marshmallows), then gelatin gives such an effect ..
I show my ready-made "creations")) the color, of course, after wrapping in powder is not ice, they are much more beautiful before it))

ang-kay

Yasmina, well, I'm glad you're happy with the taste. Very beautiful. And you don't need to use powder. Write to me how you injected gelatin and what did you do with it beforehand?

 [1] 2 Forward ►

home Confectionery Desserts and sweets Sweets and desserts Marshmallow apricot

Angela, you are a culinary genius! I looked at the picture and did not even doubt that these were your marshmallows. And I can handle it?

[Angela]

Angelawhat is not a recipe is a masterpiece!
So tasty, I just felt the taste of what I saw. I've already bought agar-agar, but I still won't decide on marshmallows.

[girls,]

girls, Thank you

can I handle it?

Tanya, no doubt) The main thing is to beat well and the agar is good.

I will not decide on a marshmallow.

Allochka, nothing complicated. The main thing is to start.

Angela, delicious dessert! Can you make it from frozen puree? I really want to do it, but now there is not enough time. Everything goes to processing.

[Tatyana]

Tatyana, it takes longer to read than to do. If there are 4-5 apples lying around in the house, I always dispose of them in marshmallows, of course, I bake them in half in the oven beforehand. But our Genius also came up with a tasty treat from apricots !!
Angela, , very cool)))

[Anya]

Anya, Jeanne, Thank you)

Can you make it from frozen puree?

I use frozen applesauce in winter.Now I'll prepare the apricot. The main thing is that it is not watery. Here's another Tumanchik that has

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

from apricots came up with delicious!

Jeanne, look what else I have

Vegetarian lean marshmallow with applesauce (ang-kay)

Vegetarian marshmallow (lean) (ang-kay)

: lol: I don’t have time to study your recipes, just like I’ll go dig deeper into your head sausage, I run into baskets or profiteroles and no longer up to sausage

Angel, can you do it with gelatin? I don't have agar, but it is so deliciously written that I just want to run and do it. Thanks for another delicious recipe!

[Angela]

Angelahow delicious! Thank you!

Iiiii what marshmallows!
Angela, you are as always on top, and the recipe and the photo, otpad
And I wonder, what if on gelatin? Mona? ..

[Natalia]

Natalia, Anna, Ksyusha, Thanks for the kind words)

can you do with gelatin?

Can. You need to take twice as much gelatin (I would do that), soak it separately and dissolve it in a water bath or microwave. Boil the syrup with water and sugar, pour in a thin stream into the mass, and then pour in the gelatin. I think so.

Aha, thank you!

[Angela]

I don't have time to study your recipes

Angela, you have, as always, at the highest level 🔗

[ang-kay]

ang-kay, AngelaThanks for another great recipe! Took away in bookmarks, but I hope not for long!

[Girls,]

Girls, Thank you. You need to do it unambiguously. You will not regret. Almond flavoring gives a special charm to marshmallows

Angela, photos alone are breathtaking!
Now the main thing is that the spouse does not see them, otherwise he will immediately force the marshmallows to do
However, I myself am already licking my lips ...

[Angela]

Angela, the beauty is extraordinary! And I'm still going to go to the marshmallow and nothing
Something I'm afraid of him

And yesterday I was at MK for marshmallows, I saw the technology live and will try to make Angelin one of these days))

[Olya, Masha, Lena,]

Olya, Masha, Lena, thanks for the praises)

Something I'm afraid of him

Mashenka, you will succeed. You're smart)

I was at MK yesterday for marshmallows,

LenaDoes this happen? Wow! Did I violate the technology? Very interesting?

[Angela]

Angela, I must, I must gather my courage. Everyone loves marshmallows with me, and I'm no exception !! Thanks for the inspiration!

[Angela]

Angela, thanks a lot for the recipe. I was going to do it for a long time, but your mouth-watering photos gave that very magical
Only sugar has been reduced. I left only the one in syrup (400g).
The only mistake was that it is Sunday morning ... How many halves will live for 3 hours and will last until tomorrow science is unknown, but it is unrealistic to drive away the small ones.
And such a rich fruity taste, how I love marshmallows ... and now it is so tasty, not terribly sweet, natural and fast ... I am delighted!
I went into the kitchen ... the children have already licked 10 halves

[Nata]

Nata, I am very glad that everything worked out and everyone is happy. Not a complicated process at all. That it is delicious and without any byak, no doubt. Thank you for your trust)
I would be interested in how it will be stored, will it "float"? Sugar plays a big role in this type of product. I have reduced sugar by 100 grams from GOST. I don't dare anymore. Then write how it lies, okay? Hide the half away from everyone.

I would be interested in how it will be stored, will it "float"?

Will not float! Stands rooted to the spot Agar bound all the free liquid and that's it. There sugar, in addition to taste, is a preservative, so my helpers will not let goodness go to waste
I am ready to make one serving as the previous one is eaten and at the same time reduce the sugar by 2 times. It tastes better for me
P. s. It's just that for the last ... many years I've been making cakes, mostly, only bird's milk. Children especially love with cherries. I also greatly reduce sugar. And if the ratio of liquid / agar is observed, it will stand for a long time without changing the consistency. But it's in the fridge.
Here, as I understand it, it will be necessary not to leave such a marshmallow (with a reduced sugar content) in a closed container without a refrigerator, otherwise some bacillus will defeat everyone else and multiply with terrible force without competitors
3 hours passed. Marshmallow is removed from tracing paper remarkably. The consistency is delicate. If you take it carefully, then there are no fingerprints on the sides of the marshmallow and I have not sprinkled it with powder yet.
In general, I am delighted

[Nata]

Nata, well, that's great.

Here is a photo report
These were the first marshmallows with 400g of sugar per serving.

These are the second ones with 350g of sugar I didn't sprinkle Powder, because it is everywhere afterwards

Very tasty.
Thank you

Natul, babble!
What about sugar? What dose did you like best?
That is, there were 400 + powder and 350 without powder, right?

[Ol,]

Here is a photo report
These were the first marshmallows with 400g of sugar per serving.

These are the second ones with 350g of sugar I didn't sprinkle Powder, because it is everywhere afterwards

Very tasty.
Thank you

Nata, a very beautiful marshmallow. Well done. Cook for health)

Added on Friday, Jul 29, 2016 6:52 AM

That is, there were 400 + powder and 350 without powder, right?

Ol, only 400 grams of sugar and 350. She reduced it so much.

[Olga]

Olga, sorry, 2 days we drag the bars from the store

What about sugar? What dose did you like best?
That is, there were 400 + powder and 350 without powder, right?

Yes, that's right, with 350 g of sugar - no powder
Of course, the less sugar, the more distinct and richer the fruit flavor itself (I have apples). Well, this is for me, but still more than 2 days is not enough, if it is done during the day So no one there has time to divorce.
Just in case, I will say that I cook sugar syrup with agar and a pinch of citric acid (so that the sugar does not crystallize) to 117 * C. I read this somewhere for a long time not on our forum. At this temperature, the agar dissolves completely and then, when you pour the syrup, there is no agar crust on the bottom of the saucepan. Again, the raw protein will warm up better. I do this by analogy with bird milk.

Girls !!! What beauty you create, to be crazy !!
Yesterday I had my first and not entirely successful attempt to make homemade marshmallows ..)) since I had a lot of fresh blueberries, I decided to make marshmallows out of it .. everything around is made of black currant marshmallows (my whole ribbon is ruffled with them in Ok ), it turns out such a beautiful color that I have been sitting and licking my lips for a long time .. I'm going to finally make it with thoughts .. I also have currants, but already frozen .. and before freezing, I still wanted to eat a little fresh blueberries ..) But I had a problem even in the absence of agar .. so I decided to make it with gelatin .. I just took twice as much .. I soaked it (gelatin) in 50 ml of water, boiled the remaining 100 ml of water with sugar .. BUT. For some reason, I decided to add pectin (apple), read, saw in many recipes that you need to add a little of it, except in apple marshmallows, just don't need it .. Well, somewhere I saw that you can replace some of the sugar with molasses .. in general, while "preparing" for the preparation of marshmallows, I read and saw enough o))) and in the end, probably, it turned out a pun .. It would seem that everything was preparing correctly, the syrup was boiled, there were strings .. only the protein with blueberry puree did not want to whip, at all .. ((the mass did not turn white, did not increase. .. I don’t know why I thought maybe the syrup would increase in volume .. but no .. Although, I persisted in whipping - in the end the mass increased, but did not turn white at all .. The color was rich blueberry .. Traces of the corolla began to remain and I turned off the mixer. I let the mass stand a little, about 20 minutes on the table, so that it grabbed better .. But this did not give me the desired result. I put my "pancakes" on one baking sheet ((yes, okay .. the main thing is that the mass turned out to be incredibly tasty! I decided to make a layer for the cake from the rest of the mass! I quickly wrapped the mold with cling film and poured the mass .. An hour later, she's already frozen ..I had to whip up a cake in a hurry from the remnants of biscuits and cream) And you will not believe, this layer turned out to be so wonderful in the cake, so it came in handy .. the most tender, melting in the mouth, but at the same time keeps its shape well .. I liked it much more, than coolies .. And today I glued my marshmallows and rolled them in powder, I had to finish the job delicious! highly!! It's a pity that the shapeless ((well, let them .. And in terms of density they reminded me more of marshmallows .. Well, I just thought of it myself with the composition) Next time I'll do it with agar, I think it should work out as expected) and finally I'll show you my "pancakes")) it's even funny to show it) Well, the layer is generally a miracle, this is how it looks in the context of the cake) so, if for some reason the marshmallow mass is not whipped, do not be discouraged, put it in the cake layer - you will not regret it)

[Yasmina]

Yasmina, read like a detective Let's start with blueberries. Blueberries are very watery. It most likely needed to be mixed with applesauce or other thicker puree. If gelatin was added, then it was generally necessary to wait for the mass at room temperature. It's just that agar solidifies at 40, but gelatin does not. Also "fluidity" Pectin also had to be boiled, and not just thrown into the product. Well nothing. All the same, what turned out to be very tasty. And for the cake, a chic layer. Now there will be experience. I'm waiting with marshmallows without incident)

[Angela]

Angela, straight a bestseller yeah, blueberries are watery, in general I had a bunch of mistakes in cooking ...) I will take them into account next time I cooked pectin with syrup, but I should have boiled it with blueberry puree, and mashed potatoes had to be boiled more, this probably was my main mistake .. I'll try to mix it in half with apples .. I'll go right now to the garden and pick my Antonovka and make it! In spite of all deaths, I so want to get good marshmallows))

Yeah. You could boil it down. And Antonovka for marshmallows is what the doctor ordered) Go for it!

yeah, watery blueberries

Yasmin, puree from such a berry can be drained a little! It will get thicker. And on this juice, instead of water, cook syrup.
Angela I'm sorry to get in.

[Irina]

Irina, now I'm cooking ...) I took apples puree and blueberries in half, boiled blueberry puree well, it became thick straight .. Let's see what happens .. Again, I'm doing it on gelatin .. Therefore, the result can be any) My agar will come just the other day, but I'm impatient ..

that I'm getting in.

Ir, what are you doing? This is not getting in, but on business. Those are the recipes that are interesting if the analysis is going on and practical advice is given.

Again, I use gelatin

Do not rush to leave.

Oh, girls, as if not to jinx it, it seems this time it turns out right .. The puree with protein turned white and became lush ... The syrup has a thread that is necessary ..) ugh ugh, if not to jinx that process ..))

[Yasmina]

Yasmina, I hold my fists for you. Everything will work out)

[Angela]

Angela, thanks!) is this not enough? Do you still need to beat?

Fine. It already holds the form and does not drain.

Probably still have to wait a little, it spreads a little ...

Fine, but you can wait.

I'm waiting))))

When it will be 40 degrees, then boldly set it off.

Well, everything) worked out !! wow, you ... Under the careful guidance)) thanks, Angela, Irina! now we are waiting, sir ...))) but still, it seems to me, the angles are a little unclear, nevertheless, I am happy as an elephant! To do this myself, wow and ah ...)))

[Yasmina]

Yasmina, Everything is fine. Well done. Fuh, and I breathed a sigh of relief)

[Angela]

Angela, thanks again for the recipe and for the help! it turned out it turned out !!!!) I can't believe it))

I am very happy looking how happy you are)

[Angela]

Angela, the marshmallows are delicious! But, it looks more like marshmallows .. like the previous one is not as dense as marshmallows .. soft, airy and a little stretching like marmyshki .. Maybe all the same it is from gelatin so ??? The technology seems to be correct, I did everything according to the recipe .. One of these days, the agar will come - I will do it with it, then I will compare it .. If the agar comes out as it should (the texture of ready-made marshmallows), then gelatin gives such an effect ..
I show my ready-made "creations")) the color, of course, after wrapping in powder is not ice, they are much more beautiful before it))

[Yasmina]

Yasmina, well, I'm glad you're happy with the taste. Very beautiful. And you don't need to use powder. Write to me how you injected gelatin and what did you do with it beforehand?