Raspberry marshmallow at home recipe. Marshmallow Raspberry Puree

Homemade berry marshmallows with natural thickener agar-agar and reduced sugar will be good for everyone. Making raspberry marshmallows at home is quite simple.

Previously, we published a detailed step-by-step recipe for marshmallow applesauce. If you are making marshmallows for the first time, we advise you to also watch this video on making homemade marshmallows, where all the correct marshmallow consistencies are demonstrated in detail.

From the specified amount of ingredients, 10 large pieces are obtained (as in the photo).

For puree

• Raspberry puree - 65 g
• Applesauce - 60 g
• Protein - 1 pc.
• Sugar - 70 g

For syrup

• Agar-agar - 5 g
• Water - 70 ml
• Sugar - 130 g
• Powdered sugar - for rolling

Cooking process

To get 65 g of raspberry puree, you will need 90 raspberries. Grind the berries with a blender.

Boil the puree over low heat for 5 minutes. This is necessary so that, under the influence of temperature, pectin substances are released, which are necessary for the marshmallow to keep its shape.

Pass the boiled puree through a sieve. Not all bones will be removed, but 80% should be.

Advice: if you often cook berry marshmallows, to optimize the cooking process, prepare a lot of applesauce once and pour them in portions (50-60 g each) into plastic bags and freeze. Packages fit ordinary, or special vacuum small.

Allow the boiled puree to cool completely. The puree will thicken and become a little like jelly, which means that everything is working out for you.

Pour water into a saucepan, add agar-agar and sugar.

When the puree has completely cooled, add the egg white to it and beat at high speeds of the mixer until a very thick mixture. The whipping process may take 5-7 minutes, the mixture will brighten.

When the puree is ready, turn on the medium heat, place the saucepan with the future syrup there.

In the future, when you are good at determining the consistency “by eye”, the process of whipping and preparing the syrup can be carried out almost simultaneously, and if you have a mixer with a stand, then there are no problems at all, since the syrup needs to be intensively stirred during cooking.

When the syrup begins to boil, it will double in volume, foam will rise, provide dishes. After the syrup has boiled, it must be intensively stirred with a wooden spatula.

When the small bubbles disappear and you can clearly see the yellowish color of the syrup, it means it is almost ready. Check the thickness of the syrup, if the syrup falls off the spatula slowly and the residue almost solidifies, it is ready.

The syrup preparation process may take 4-6 minutes after boiling.

Pour the boiling syrup into the puree in a stream, stirring the puree at high speeds of the mixer. Do not scrape off what is left on the sides of the stewpan in mashed potatoes, otherwise large jelly pieces will remain in marshmallows.

Continue to beat marshmallow mass for another 5 minutes. The mass will thicken every minute.

Before piping marshmallows, make sure the mass is whipped enough, thick enough to hold its shape.

Calories: Not specified
Cooking time: Not indicated

I have a summer cottage not far from the city, so for the winter I freeze a fairly large amount of fruits, berries and vegetables. And in winter I cook compotes, which replenish my body with various vitamins. But, last week I decided to go ahead and make myself a marshmallow, but not a simple one, but a raspberry one. Fortunately, I have enough stocks of this tasty and quite healthy berry. And if you do not have raspberries, then you can simply go to any supermarket and buy it at a fairly affordable price. So, the process of making raspberry marshmallows at home is quite simple. Personally, I coped with it the first time and without any hitch. The taste and aroma of the delicacy struck me, I did not even expect that it would turn out so tasty. Zephyr at home, the recipe with a photo with raspberries of which I described to you today in detail, turns out to be quite tender and has a pleasant taste and divine aroma. You should definitely try it! I think you will like this



Well, now, I’m talking about the ingredients that are needed to make raspberry marshmallows:

- 10 grams of gelatin,
- half a glass of raspberries,
- a pinch of citric acid,
- a pinch of soda
- a glass of granulated sugar,
- 100 milliliters of water.

How to cook with a photo step by step

Pour water into the pan, pour the indicated amount of granulated sugar there (25 milliliters of water is left to soak the gelatin).














Cook the syrup until it becomes a little yellow and viscous.




Add gelatin to the finished syrup and mix everything well.




Pour raspberries with water and boil, then pass it through a sieve.






Pour the raspberry juice into a bowl.




Pour in sugar syrup with gelatin and whisk everything.




Then add citric acid and soda.










Beat the mass until it becomes viscous and thick.




We plant marshmallows on parchment and let it harden.




Here is such a raspberry marshmallow turned out!

Bon appetit!

Puree the raspberries with a blender and pass through a sieve.

You will get approximately 330 g of puree. We combine it with 150 g of sugar.

Mix another 50 g of sugar with pectin.

Boil mashed potatoes with 150 g of sugar over medium heat until the billet weighs 400 g. Add sugar with pectin, bring to a boil and boil for a couple of minutes.

Cool completely. To speed up the process, I transfer the mass into a container and put it in a container with the coldest possible tap water.

Mix 50 g of sugar with agar. We set aside. The remaining 350 g of sugar are mixed with water, put on the stove and cook until boiling. Then, with constant stirring, in a thin stream, pour a mixture of agar-agar and sugar into the boiling syrup. Cook the syrup to a temperature of 110 degrees.

In parallel, add protein to the puree and beat with a mixer until a fluffy mass is obtained.

Without stopping whisking, gradually pour in agar syrup in a thin stream. Whip until a meringue-like mass is obtained.

We shift the mass into a pastry bag with a nozzle and place the marshmallows on parchment paper or a silicone mat.

We leave the marshmallow at room temperature overnight or at least for 5 hours - during this time it should wind and dry.

Sprinkle the marshmallow halves with powdered sugar, then remove from the parchment and connect in pairs.

Happy tea!

step by step recipe with photo

The basis of raspberry marshmallows is applesauce, the champion in pectin content, which provides both softness and elasticity of the popular dessert. Thanks to the use of agar-agar, it perfectly retains its shape at any temperature.

To obtain a stable foam, egg whites should be pre-cooled.

Raspberry jam or confiture plays the role of a natural flavoring and coloring agent that gives the airy delicacy its delicious color. Only berry seeds must be carefully removed with a fine sieve.

Foam balls can be stolen with grated chocolate, coconut flakes.

Ingredients

• 120 g applesauce
• 100 g raspberry confiture or jam
• 1 chicken protein
• 120 ml hot water
• 10 g agar-agar
• 1 st. granulated sugar

Cooking

1. How to cook applesauce, you can calculate in the recipe. Be sure to refrigerate it before preparing the dessert. If you cooked, then use it or raspberry jam by simply rubbing the treat through a strainer, removing the seeds.

2. Boil water and soak agar-agar in it for 8-10 minutes.

3. At this time, pour the chilled applesauce into the bowl of a food processor, pour in the chilled chicken protein and begin to beat until the mass triples in size and turns white. Add raspberry jam and beat for 1-2 more minutes.

4. You will get a thick mass of light pink color.

5. Pour agar-agar into a saucepan or cauldron, add sugar and place the container on the stove. Heat until the whole mass begins to bubble and changes color to brownish, golden.

6. As soon as this happens, start pouring boiling syrup into the protein mass in a thin stream, without stopping whisking. It will take you at least 3-5 minutes, but take your time, you need to properly distribute the syrup over the mass so that the marshmallow turns out without lumps.

7. Prepare a pastry syringe or bag with nozzles. Pour the marshmallow mass into it and deposit it on parchment paper, trying to do this before the mass itself cools, otherwise you will not be able to squeeze it out through the nozzle, you remember that agar-agar begins to solidify at 40C! Leave the marshmallow halves to dry at room temperature for about a day.

8. After that, sprinkle them with powdered sugar, carefully remove them from parchment paper with a knife and glue them together.

Your raspberry marshmallow is completely ready - treat your family to them and invite them to drink fragrant tea.

Note to the owner

1. It is convenient to cook marshmallows in four hands. An assistant is very useful at the stage of the final whipping of the air mass: one person holds the container with proteins and operates a mixer, the second one carefully and slowly pours in the syrup, as the technology prescribes. A young culinary specialist, a child of school age, may well become a mother's partner.

2. It is not necessary to glue the halves of the treat. Each can be planted on a shortbread cake slightly soaked in cream, a round biscuit or sour cream, smeared with a thin layer of honey or chocolate paste. Fantasy and knowledge about the compatibility of components will prompt many creative options, and the variety of cakes with a beautiful pink top will be inexhaustible.

3. Modern bags for the so-called planting of confectionery compositions are made of elastic silicone, and nozzles for them are made of metal with a hygienic coating or of dense food-grade plastic. These are simply excellent products that are easily washed from sticky and greasy mixtures. Adhering lumps of marshmallow semi-finished product easily fall off from them. Of course, such a device is more expensive than an outdated one - cellulose or parchment, but it will also last much longer. The main thing is to push the walls of the bag after washing and, putting it on, for example, a jar, dry it properly.