Эфир по приготовлению зефира 13.06

Recipe: • 170 g raspberry puree • 70 g egg white • 70 g water • 10 g agar-agar • 170 g sugar in syrup • 50 g sugar in egg white • 50 g glucose syrup • 1 g citric acid Warm the berries in the microwave for a few minutes to release the juice, then strain through a sieve to remove the seeds. Place the egg white, citric acid, and sugar (50 g) in a mixer bowl and set aside. Place the agar and water in a saucepan, stir until a gel forms, then add the glucose syrup and sugar (170 g). Mix thoroughly with the raspberry puree and cook, stirring constantly, for about 4-5 minutes until the mixture forms a thin thread. Remove from heat. Meanwhile, beat the prepared egg whites until stiff peaks form. Continue beating at maximum speed. Pour the syrup in a thin stream over the beaten egg whites. Beat for another 1-2 minutes. Prepare a pastry bag fitted with a large star tip. Transfer the marshmallow mixture and pipe beautiful curls. Sprinkle with sprinkles and decorate as desired. Set for 15 minutes. Shelf life: 48 hours (packaged). Oksana Lobacheva's online pastry school website: http://konditer-lobacheva.online School Instagram:   / konditer.school   Online school expert Instagram:   / ksushalobacheva   VKontakte: https://vk.com/ksushalobacheva For commercial inquiries: [email protected] Channel of Oksana Lobacheva's online pastry school. A practicing pastry chef with 17 years of experience, a fifth-category cook, a qualified technician with a secondary vocational education in "Bread, Confectionery, and Pasta Technology," and an engineer with a higher education in "Foodservice Engineering." Through online and in-person master classes in Moscow, Krasnodar, Stavropol, Novorossiysk, Rostov-on-Don, Tula, Tambov, Kaluga, and other cities, over 1,000 students, both beginners and advanced pastry chefs, have successfully completed their training.