Souffle Sea Foam

Category: Confectionery
Souffle Sea Foam

Ingredients

For syrup
Water 200 ml
Granulated sugar 1 glass
Agar agar 1.5 tsp. with a slide
For the base
Apple puree 250 g
Dried kelp 1 tsp with a slide
Water 20 ml
Chicken proteins 3 pcs.
Granulated sugar 0.5 cups

Cooking method

  • Pour kelp with water (20 ml) and leave to swell for a couple of hours. When it gets wet, it will absorb all the water. I tried to grind it with a blender, but did not get homogeneity.
  • Pour agar-agar into a 1-liter saucepan and add water (200 ml). Leave to swell for an hour.
  • Then add sugar (1 glass), bring to a boil over high heat and cook for 5 minutes, stirring and removing the boiled syrup from the walls. Then we reduce the fire and let it boil.
  • At this time, we connect a stationary mixer with a large bowl to work. Put the applesauce, kelp in a bowl, pour out the whites and begin to beat. When the mass turns white and begins to increase in volume, add sugar (0.5 cups). We leave the base to beat further and control the syrup. Cook it until it begins to reach for the spoon with thin threads.
  • Continuing whipping the base, pour hot syrup into it in a thin stream, scraping off its remnants from the walls. After all the syrup that you managed to scrape off is in the mixer bowl, beat for another 2-3 minutes. The mass in the bowl will rise almost to the brim, but do not be afraid, it will not run away.
  • All. Then you can choose from - just pour our foam into a mold, covering it with a film, or pour it into a bag and place it figuratively. But here you have to work very quickly, because the foam grasps literally before our eyes.
  • Souffle Sea Foam
  • Souffle Sea Foam
  • Souffle Sea Foam

The dish is designed for

volume about 2.5 l

Note

Actually, the technology is typical for marshmallow on agar. I described my actions, just so you don't shovel the whole topic about marshmallows.
As for the taste - salty-sweet, not cloying, does not give off with iodine, but the "sea" aroma is distinct. The texture is not marshmallow, but a soufflé - tender and airy. You will have to eat with a spoon. Better after 8-12 hours.
Sweet, of course, well, so it's candy. You can add a little citric acid to the puree before whipping. This will quench the sweetness.
Souffle Sea Foam
It goes well with crumbled biscuits, dark chocolate and fresh mint. I like it.
Well, the benefits of eating seaweed are indisputable!
Laminaria can be viewed here.

MariS
Oh how beautiful Olya! Great!
katerix
And beautiful and interesting, and exciting !!! Cool recipe
Premier
Thank you, Catherine and Marina, I am glad that you appreciated!

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