Homemade dried apricot pastila. Apple marshmallows are better than any candy! How to prepare apple marshmallow at home and dishes with it. Making sugar syrup with agar
3rd course of 4th menu
Fruits are an endless space for imagination. You can cook so many tasty and healthy things with them! For example, I suggest making you apple marshmallow with dried apricot and orange cream. The dessert is made exclusively from fruit and does not contain additional sugar, so I recommend it to those who are watching their figure.
Step 1
So, prepare the fruits and dried fruits and get started!
Step 2
First of all, you need to thoroughly rinse the dried apricots under running water, place them in a deep bowl and pour boiling water over them. You can forget about dried apricots for now (for about 15 minutes).
Step 3
In the meantime, let's deal with apples. You need to select apples that are sweet and sour, plump, and not too juicy. Antonovka would be ideal, but other apples will do. So, remove the core from the apples, peel them and cut them into small slices.
Step 4
Then put them in a saucepan with thick walls and set to simmer on low heat. The apples will begin to release juice after a while, so there is no need to add water. Simmer the apples until they become completely soft.
Step 5
When the slices soften and break easily with a spatula, you can remove them. Now let's use the blender. Grind our apples into a homogeneous puree without lumps. At this stage, for those with a sweet tooth, you can add a little sugar or honey. But this is purely individual and depends not only on taste preferences, but also on the variety of apples that will be used. For example, I got a puree with a pleasant sourness, which went well with the sweet cream of dried apricots and orange.
Step 6
Then we line a small baking sheet or baking dish with baking parchment and pour our applesauce there. Place in an oven preheated to 80-100 degrees for an hour and a half. If you have a microwave and a suitable glass or ceramic form, you can put the marshmallow there. This will take much less time (7-10 minutes), but you need to be careful so that the treat does not burn.
Step 7
Having set the marshmallow to dry, we return to preparing the filling. In addition to dried apricots, we will also need the zest of half an orange and the pulp of a whole fruit. Therefore, we wash the orange well and remove the orange part from half the fruit with the finest grater, without touching the white part. Then we take out the pulp, remove all the films and mix with the zest. It is advisable to remove the films over the bowl so that all the juice flows there.
Step 8
Drain the water from the dried apricots, put it in a saucepan, add new water, but just a little so that it covers the dried apricots. Place the orange with zest and juice in the same pan. Place the pan on low heat and simmer for about 15 minutes until the dried apricots soften.
Step 9
Then the blender comes to the rescue again. We take the device and grind the orange and dried apricots into puree. The cream turns out sweet (due to the dried apricots), but not cloying (due to the orange) and very aromatic. If desired, you can add vanilla or cinnamon. I didn’t add any because the cream is already very fragrant.
Step 10
When the marshmallow is dry, remove it from the mold and remove the paper. If the marshmallow is ready, then it turns out very easily.
Step 11
And then you can decorate the dessert at your discretion. For example, I made small horns and placed them on a plate, garnishing them with mint leaves.
One day, a swift wind Zephyr brought an unusual, airy delicacy to the shore of the Mediterranean Sea. Since then, the tasty treasure has been brought from the East to the West as precious gifts, and in the Russian outback they have been able to prepare marshmallows since ancient times without any ancient gods.
Incredibly airy, aromatic and delicate homemade marshmallow made from apples and currants. If you can’t get agar-agar, but want marshmallows, I offer you a step-by-step photo recipe for making fruit marshmallows just like in the store! By the way, today I specifically looked at the composition of marshmallows at different companies, they write “thickeners” everywhere, they are hiding something...
A version of store-bought marshmallows on agar-agar. I’ve never made anything with agar-agar, but somehow I was wondering where I could buy it, and it turned out that it was so rare that I didn’t bother and ordered it online, and pastille recipes were only made with agar-agar... A couple of days I looked for it in stores, everywhere they told me there was no such thing... But there is gelatin! Only I couldn’t find a recipe for gelatin. That is, everywhere they write that boldly replace agar-agar with gelatin and everything will work out. I replaced it, and nothing happened... But it didn’t work because agar-agar needs to be brought to a boil and it hardens already at 40 degrees (that is, at room temperature), and gelatin cannot be brought to a boil, it immediately loses its properties . Since I made it according to the recipe using agar-agar, but “bravely replaced it with gelatin,” as advised, the marshmallow did not harden even after a day or two!!!
Well, never mind, attempt No. 2 was a great success with some adaptations for gelatin. I am sharing with you! (I’ll still order agar-agar to compare and understand the difference)
I don’t have scales, but I needed to measure exactly, so I scoured the Internet. To help people like me who are deprived of weights:
Applesauce: 1 tbsp. spoon = 50 gr. 1 glass = 350 gr.
Agar-agar 1 tsp. = gelatin 4 tsp. (that is, agar-agar is 1 to 4 in relation to gelatin)
Basic recipe:
Apples – 5 - 6 pcs. medium sour *We need to get 5 tbsp. heaped spoonfuls of puree
Sugar – 250 gr.
Protein – 1 tbsp. spoon
Vanilla sugar – 1 tsp.
*Powdered sugar - for sprinkling
Syrup recipe:
*I made it with juice obtained from frozen red currants. Can be done simply on water
Currant juice – 50 gr.
Sugar 150 gr.
Gelatin filling recipe:
Gelatin – 4 tsp. *I took Dr. Oetker instant gelatin
Currant juice – 50 gr.
Preparation of the base:
Peel and cut apples 
Place in the oven at 200 gr. and bring until soft. (20 minutes) 
We pass through the hot apples with a mixer or blender until pureed (2-3 minutes). Set aside 5 tbsp. heaping spoonfuls of puree *We eat the rest or give it to the kids :) 
Add 250 grams to the puree. sugar, vanilla sugar and leave to cool 
After cooling, the puree will be so sticky 
Add half the egg white to the cooled puree *To measure half, beat the egg white with a fork to break up the egg structure 
Start beating at maximum speed 
Beat until standing peaks form and white. *Whips quite quickly, about 10 minutes 
Preparation of syrup:
Pour boiling water over the berries and rub through a sieve. Pour 100 ml from the resulting juice. 
Pour gelatin into half the juice and leave to swell. *If you have instant, then that will be enough time while we are fiddling with the syrup. If you have regular gelatin, then you need to set it to swell earlier, before you start making pastille. 
Pour 150 grams into half the juice. sugar and start cooking the syrup. *Place a bowl of cold water nearby to check the readiness of the syrup. The ball turns out the same as when preparing protein cream
As soon as the syrup boils and bubbles, drop it drop by drop into a bowl of cold water. If the drop can be collected into a ball, the syrup is READY! It will take about 5 minutes to cook the syrup. 
Pour the hot syrup into the apple base, stirring constantly with a mixer at low speed *Brew the protein 
Preparation of gelatin filling:
Immediately after adding the syrup, heat the swollen gelatin. *VERY IMPORTANT! We heat it no higher than 60 degrees. That is, don’t even put the saucepan with gelatin on the fire, because... There is very little liquid, it boils instantly. Just keep it over the stove, stirring until the gelatin becomes liquid.
Pour the gelatin filling into the brewed base, stirring constantly with a mixer. 
Run the mixer over the marshmallow for a couple or three more minutes and begin shaping. 
Forming the marshmallow:
Line a not very large mold with sides with cling film.
Pour in our marshmallow and put it in the refrigerator until it hardens. *You can clean it at night. I left it for 4 hours. 
Once the marshmallow hardens, sprinkle powdered sugar on top, sparingly. 
Turn it over onto a board or parchment 
Sprinkle with powdered sugar again 
Cut into bars and squares 
Roll in powder on all sides 
Well, everything is ready! You can already eat it, which is what my children did. Half of it has already been eaten... Half of it lies in powdered sugar, curing it to store-bought condition, tomorrow I’ll put it in a bag if they don’t eat it earlier. To taste - the apples are much more noticeable than in the store. The pastille is very tender and airy, now, after 3 hours after cutting, it is all covered with a crust. It’s very sweet, but due to the sourness from apples and currants, you can eat a lot of it! Therefore, be careful so that nothing sticks together anywhere. 
If you don't have agar-agar, try making it with gelatin! And when I get agar, I will definitely prepare it and write the difference between gelatin marshmallows and agar-agar. So far it's delicious for us!
Pastila is one of the many delicious treats that can be easily prepared at home. The resulting dessert will be an excellent alternative to sweets.
To prepare the sweetness, use fruits that are rich in pectin (a natural thickener): apples, plums, quince. They also prepare a delicacy from it, adding available ingredients. Step-by-step recipes with photos will help housewives gain experience in preparing sweets.
How to make apricot marshmallow
This apricot sweetness can be eaten even by those who are on a diet. In addition to the fact that marshmallow has a low energy value, it contains many substances valuable for health. The base for preparation is fresh fruit puree. First you need to remove the seeds from them. Unripe fruits should not be put in - they practically do not boil and impart bitterness to the delicacy.
Housewives who do not know how to make this dessert should read the following cooking methods, designed for various household appliances.
Apricot marshmallow at home in a slow cooker
Multicookers have made life much easier for housewives. With their help it is easier to prepare any dish. By the way, apricot layers are most often prepared using this technique. Very few components are needed.
Ingredients:
- fresh apricots - 1 kg;
- granulated sugar - 50 g.
Preparation:
- The fruits are washed and dried, then the seeds are removed.
- Transfer to a multicooker container.
- Granulated sugar is poured on top.
- Include any mode - “Cooking” or “Jam”.
- Cook for 60 minutes. There is no need to close the lid.
- When the volume of fruit becomes 2 times smaller, they are ground in a blender.
- Continue cooking for another 60 minutes without changing the mode.
- After this time, the fruits are laid out on a sheet of baking paper in a thin and even layer.
- When they have cooled, the apricot mass is cut into pieces and rolled into rolls.
Apricot marshmallow at home without cooking
Apricot pastille at home is sometimes prepared without cooking, but this method has a significant drawback - it cannot be stored for more than 1 month.
In the well-known step-by-step recipe with photos, you can notice another difference - honey is used instead of granulated sugar.
Ingredients:
- fresh apricots - 1 kg;
- honey (light types) - to taste;
- citric acid - 0.5 g (tenth part of a teaspoon).
Preparation:
- Of all the fruits, the ripest ones are chosen. Then they are washed and the seeds are removed.
- Grind into puree in an accessible way - using a blender, sieve, meat grinder.
- They put honey in it (those with a sweet tooth can add more).
- The mixture is thoroughly mixed.
- Citric acid is combined with water and poured into the total mass.
- The baking sheet is lined with cling film, and the future marshmallow is laid out on top.
- Gauze is placed on the formed first thin layer.
- The mass is dried in the oven or in the sun.
Now the dessert can be eaten or prepared for the winter.
Apricot-walnut marshmallow
To make apricots even more delicious, add nuts to them. A great option is almonds. Pastila is made at home from dried apricots and spices are added. The nuts must first be ground using a blender or coffee grinder.
A step-by-step recipe with photos provided will help young housewives master the technology of preparing sweets.
Do you like pastila?
Vote
Ingredients:
- dried apricots - 2 kg;
- nuts - 250 g;
- sugar - 1 kg;
- ground cinnamon - 1/2 tsp.
Preparation:
- Dried apricots are passed through a meat grinder.
- Then it is transferred to a saucepan, which is placed on low heat.
- At the same time, make sure that the mass does not boil.
- After it thickens, add cinnamon powder, sugar and ground sugar - in this order.
- Continue cooking, stirring systematically.
- As soon as the puree has reduced in volume, place it on baking paper.
- One layer should not be thicker than 2 cm.
- At the end, the future marshmallow is dried in any convenient way.
Apricot pastille in the oven
This recipe is widely in demand among both beginners and experienced cooks, because every kitchen usually has an oven.
Compound:
- apricots - 1.5 kg;
- granulated sugar - 200 g.
Preparation:
- The fruits are washed and the seeds are removed.
- Then they are divided into 2 parts, placed in a saucepan and sprinkled with sugar.
- The mixture is placed in an oven preheated to 70°C.
- Bake until a mass is formed, similar in consistency to puree, stirring regularly.
- If lumps form in it, grind the apricots in a blender until smooth.
- Line a baking tray with baking paper, coat it with vegetable oil, and spread the future marshmallow on it in a thin layer.
- The dessert is dried in the oven at 50°C.
- When it dries on one side, it is turned over to the other.
That's all! The treat can be eaten or stored.
Apricot marshmallow in the dryer
An electric dryer is a useful device that allows you to preserve almost all valuable substances in products. These devices are equipped with special stands with sides on which a mass of fruit is placed. Typically, cooking using this technique lasts about 12 hours.
Apricot pastille can also be prepared at home in an electric dryer. There is nothing complicated in the step-by-step process, the main thing is to maintain the preparation time for the delicacy.
Components:
- apricots - 1 kg;
- sugar - at the discretion of the hostess.
Preparation:
- The seeds are removed from fresh fruits and ground in a food processor or blender.
- Add sugar to taste and then mix thoroughly.
- The stand of the electric dryer is lubricated with vegetable oil using a cotton wool disc.
- Then the fruit mass is placed on it in an even layer.
- The stand is placed in an electric dryer and covered with a lid.
Pastila is prepared for 12 hours. To determine the readiness of a dessert, pay attention to its consistency. The layers should not stick to the stand.
How to store
Apricot marshmallows are not allowed to be stored for so long. It can be located either at room temperature or in the refrigerator. In the cold, the dessert does not lose its properties for up to 3-4 months.
If the fruit mass has not been subjected to heat, the permissible shelf life is only 1 month. To prepare a delicacy for the winter, it is placed in glass containers and rolled up.
Knowing how to make apricot marshmallow, you can prepare a healthy treat for the winter at home. And step-by-step recipes with photos will make the process easier and faster for housewives.
And it’s not surprising - the marshmallow is much less sugary, and it contains almost half the sugar than marshmallows. In addition, less proteins and less agar are added to the marshmallow. As a result, it has a more pronounced fruity taste and a more delicate consistency.
Pastille mass has a much lower ultimate shear stress, lower viscosity and therefore, unlike marshmallow mass, does not retain its given shape. That is, in simple Russian language, products from this mass must be cast, and not deposited. And this is good news for those who didn’t get marshmallows!
It is interesting to consider the differences between marshmallows and marshmallows. The basis for both sweets is a mixture of applesauce with a high content of pectin (from Antonovka or boiled), sugar and egg white (there is no need to beat the white separately). This mixture is whipped at room temperature until it turns light and the volume increases significantly (at least twice). This is easy to do with the beater attachment at maximum speed of the mixer.
The whipped mixture is brewed with hot (80-90C) sugar-agar-molasses syrup. For marshmallows, the syrup needs to be thicker and more concentrated, with a higher agar content; it is boiled to a temperature of 110C. For marshmallows, use a weaker syrup, boiled to 107-108C, and in smaller quantities.
After brewing, the pastille mixture is stirred at low speed, and the marshmallow mixture is whipped at maximum speed until the volume of a very thick consistency significantly increases. Agar hardens at 40C, so the mixture should not be allowed to cool and the products should not be poured or deposited immediately.
Molasses is added to marshmallows and marshmallows solely to prevent sugaring of the syrup during cooking and the products during storage. If you have molasses or glucose syrup, replace a third of the sugar in the syrup with it. From experience I can say that marshmallows become candied after a couple of days, but marshmallows are generally not prone to this.
Both marshmallows and marshmallows in the USSR were flavored with vanillin. You can use any flavorings you like.
Again, I repeat that the exact recipe is not presented in my book, but the proportions are given. In accordance with them, I prepared the marshmallow, which turned out almost perfect. It is very similar to the marshmallow from the Udarnitsa factory.
250g applesauce (3-4 apples)
250g sugar
1 packet vanilla sugar
10g protein (3 teaspoons)
160g sugar
3g agar (1 heaped tsp)
60g water
powdered sugar for sprinkling
Soak the agar in the specified amount of water in the saucepan where you will cook the syrup.
Bake the apples (in the microwave for 4 minutes) and scrape out the pulp. It must be rubbed through a sieve or ground in a blender into a homogeneous smooth puree.
Weigh 250 g of this puree...
And mix with sugar and vanilla sugar. Let stand until completely cooled. When adding sugar, the puree will become more liquid, but when it cools, it will gel slightly.
Heat the agar until dissolved; a gel will form in the saucepan. Add sugar to it. There is a lot of sugar, but when stirred the mixture will become liquid.
Heat to a boil over medium heat while stirring, simmer for a minute or until the temperature reaches 107C. Remove from heat.
While the syrup is cooling, add the egg whites to the applesauce and beat at maximum speed. You should get a thick, almost white mass.
Pour in the syrup in a thin stream, stirring with a mixer set to the lowest speed.
Pour the mixture into a mold lined with cling film. The optimal thickness of the mixture is 2 cm (like industrial marshmallow). Form size 20x25-30cm.
Let set at room temperature for 5-6 hours. Sprinkle the surface with powdered sugar (as much as you can). Turn the finished layer over onto the board.
Sprinkle with powder again and cut with a circular knife along a ruler into pieces 2 cm wide and 8 cm long.
Roll them thoroughly in powder.
And place on a wire rack to dry, this will take 6-8 hours.
To avoid drying out, store the finished marshmallow in a bag, or eat it right away.
