Скачать или смотреть Russian Marshmallow Zefir Covered in Chocolate

Agar agar https://amzn.to/3FrR7HK

Ingredients:

apple syrup:
1 1/2 cup green SOUR apples (160g)
1/2 cup sugar
1 tbsp water
1 egg white (in meringue)

sugar syrup:
1/3 cup water
1 cup sugar
1 1/2 tbsp agar agar

chocolate:
1 1/2 cup dark chocolate chips
1+ tbsp olive oil

In a pot combine green sour apple, sugar and water. Bring it to boil and let it boil for about 5 minutes until the apples get soft and syrup get ticker. Use a food processor or a blander to make apple purée. Chill apple purée in the refrigerator until cold.Combine 1 egg white and cold apple purée. Mix until stiff peaks. At the same time start making agar agar syrup. (If you don’t have stand mixer then mix apple purée with egg white first.)In a pot combine sugar, water and agar agar. Bring it to boil and let it simmer until it gets thicker and turn light caramel color. Add that to fluffy apple meringue batter. Pour the hot syrup slowly and keep mixing while pouring.Agar agar sets at about room temperature (100F) so mix just until the zefir cream starts to hold shape and work quick or elsewhere zefir will set inside the bowl.After piping zefir unto the parchment paper let it set. Should take about 30 minutes but might take longer. Optional, but you can dip zefir in dark chocolate. If you decide not to cover zefir in the chocolate then dust some powder sugar once it sets complety.Melt dark chocolate and add olive oil to make it more loose. Simply dip zefir in the chocolate, shake off excess and lay zefir on a parchment paper to set.

*Sorry, but agar agar can’t be replaced with gelatin.


*I add olive oil to delute chocolate. That way zefir is covered with beautiful thin shell of chocolate and chocolate sets nicely at room temperature. Many people ask why I don’t use coconut oil instead? Because coconut oil makes chocolate sticky and it doesn’t sets completely at room.

#russianmarshmallow #zefir