Apple-raspberry marshmallow — Svitlana Klymovska
I remember the time when marshmallows were at the top of all orders. Confectioners, cafes, and restaurants offered a box of marshmallows for takeaway.
Ingredients
- 250 g of apple/raspberry puree in a ratio of 50/50
- 150 g of sugar
- 1 egg white
- 150 g of water
- 350 g of sugar + 50 g
- 8 g of agar-agar (the more pectin, the denser the marshmallow consistency).
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