Pink Apple Marshmallow
4 servings
60 minutes
Pink apple marshmallow is a delicate cloud of sweetness inspired by European culinary traditions. Its history is linked to classic fruit marshmallow, which gained special sophistication thanks to natural apple puree and a light beet hue. The taste of this dessert is a refined balance of apple tartness and vanilla sweetness, complemented by an airy structure. The delicate texture melts in the mouth, leaving a pleasant aftertaste. This marshmallow is perfect for morning coffee, tea in a cozy atmosphere, or as an elegant dessert on a festive table. The ease of preparation makes it accessible even for novice cooks, while natural ingredients allow for enjoying pure and harmonious flavors.
1
Cut the apples in half, remove the seeds, and bake in the oven for 30 minutes at 180°C.
- Apple: 500 g
2
Soak the gelatin in water.
- Gelatin: 25 g
3
Chop the apples in a blender and strain through a sieve. Mix with vanilla sugar.
- Apple: 500 g
- Vanilla sugar: 15 g
4
Separate the yolk and white of one egg. Whip the apple puree, then add half of the egg white and whip. Add the second half and continue whipping.
- Chicken egg: 1 piece
5
Boil syrup from water and sugar. Pour it into the puree and whip.
- Water: 120 ml
- Sugar: 200 g
6
Dissolve the swollen gelatin in a steam bath. Then add it to the puree with syrup. Whip the mixture for about 5 more minutes until it doubles in size and thickens.
- Gelatin: 25 g
7
Place the ready marshmallow in a piping bag with a decorative tip and pipe onto parchment.
8
To make the marshmallow pink, grate half a beetroot and squeeze out the juice. Add the juice to the prepared marshmallow mixture and stir.
- Beet: 1 piece
9
Leave in the refrigerator for 2 hours. At the end, sprinkle the marshmallow with powdered sugar. The marshmallow is ready!
- Powdered sugar: 100 g