Tips:
Control the temperature of the syrup: undercooked syrup can make the marshmallow runny.
The humidity in the room should be low so that the marshmallow dries well.
Marshmallow based on albumin and yogurt powder
- Час приготування: 60 min
- Складність: hard
- Кількість інгредієнтів: 6
Інгредієнти:
- Sugar 350 g
- Glucose syrup 42 DE 180 g
- Albumin COOKIT 10 g
- Water 200 g (for syrup)
- Agar-agar COOKIT 10 g
- Water 80 g (for protein semi-finished product)
- Yogurt powder EPI 70 g
Кроки приготування:
- Prepare the syrup Combine the sugar, glucose syrup and water in a saucepan. Add the agar-agar and mix thoroughly. Heat, stirring constantly, until the agar dissolves and the syrup is smooth. Bring to the boil and cook to 110–112 °C (approximately to reach ~80% solids). Remove from heat and cool slightly.
- Prepare the protein semi-finished product In a deep bowl, dissolve the albumin in water. Add the yogurt powder. Beat the mixture until it forms a stable, fluffy foam.
- Combine for the souffle base The resulting syrup + albumin protein mass
- Start beating the egg whites at medium speed.
- Pour in the hot syrup (about 80 °C) in a thin stream, continuing to whisk until the mixture is thick and shiny. Continue whisking until the temperature of the mixture drops to about 40 °C.
- Shaping and drying Transfer the mass to a pastry bag and place portioned blanks on parchment or a silicone mat. Leave for 6–8 hours at room temperature (or until completely dry).
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