Friends, in this video we will prepare a delicious fragrant raspberry marshmallow using custard technology without boiling the puree! Due to this, the process of preparing marshmallows is simplified, it turns out faster and more convenient. Zephyr stabilizes very quickly, in just a few hours. Custard marshmallow turns out to be more elastic, dense and springy than according to the classical technology. There it is more gentle and airy. A detailed recipe for marshmallows according to classical technology is also on my channel • Натуральный ЗЕФИР в до...
Both methods are great and I use them equally.
I suggest you cook, compare and choose for yourself!
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Approximately 15 halves
For syrup:
Raspberry puree (or other) 130 g
Water 40 g
Agar-agar 6 g (900 bloom)
Sugar 130 g
Glucose syrup 30 g
For the meringue:
Protein 40 g
Sugar 50 g
RECALCULATION OF THE QUANTITY OF AGAR DEPENDING ON FORCE
For example, a recipe uses 6g of 900 bloom strength agar and your agar strength is 600.
We calculate the coefficient:
900 ÷ 600 = 1.5
Now we multiply the amount of agar according to the recipe by the resulting coefficient:
6 x 1.5 = 9
You will need 9 g of 600 strength agar
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ES_Turmoil - Rasmus Faber
ES_What Surrounds Us - Tomas Skyldeberg