Gastronomixs

Apfelkorn marshmallow

The Apfelkorn used in this recipe highlights the taste of the green apple.

Makes 1650g.

Apfelkorn marshmallow

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Ingredients

250

g

green apple purée

50

g

Apfelkorn

40

g

powdered gelatin

480

g

water

1000

g

sugar

120

g

pasteurised egg whites

As needed:

 

salt

As needed:

 

icing sugar

As needed:

 

cornflour

Preparation method

  • Mix the green apple purée and Apfelkorn with the gelatin powder.
  • Heat the water and sugar together to precisely 125°C and remove from the heat.
  • Add the apple mixture when the syrup has stopped bubbling and stir well. 
  • In the meantime, beat the egg whites with a pinch of salt. 
  • Add the hot apple syrup to the beaten egg white in a thin stream while the food processor is turning slowly.
  • Spray a thin layer of baking spray in a shallow container and pour in the apple meringue.
  • Spray baking spray onto a piece of silicone paper and use this to cover the apple meringue. 
  • Allow to gel completely before turning out on a chopping board sprinkled with icing sugar.
  • Dip a sharp chef's knife in hot water, dry the knife, and cut the marshmallow into small blocks.
  • Mix the icing sugar with 5% cornflour and dredge the marshmallows in this mixture. 
  • Store the marshmallows in an airtight container.

Serving suggestions

  • As a friandise.
  • As a sweet to give guests to take home.
  • As part of a dessert with apple, citrus fruit, yoghurt, peaches, or cherries.

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