Zephyr (Homemade Berry Marshmallows)

(serves 12-14)

For the blackberry puree:

• 250 grams blackberries

• 100 grams granulated sugar

• 1 tbsp fresh lemon juice

• 1 egg white, room temperature

For the agar agar syrup:

• 75 ml water

• 200 grams sugar

• 2 tsp (5 grams) agar agar

• Icing sugar to dust

1. For the berry mixture, in a medium saucepan mix together blackberries, sugar and lemon juice, and bring to a simmer. Mash berries and simmer uncovered 10 min then strain through a fine sieve, pressing on the solids with a spatula. Scrape off the back of the sieve to ensure you have 125 grams (1/2 cup) of puree. Chill the puree over an ice bath until cooled.

2. Once puree is fully chilled and slightly thickened, combine it with 1 egg white in the bowl. Using an electric hand mixer, beat the egg white and fruit puree mixture for 8-10 min on high speed or until mixture is thick and stiff peaks form.

3. For the agar agar mixture, in a medium sauce pan stir ​together water, agar agar and sugar. Place over medium heat, bring to a boil then reduce heat to a low boil and cook 5 minutes, whisking constantly until syrup has thickened and pours from a spoon without dribbling. Remove from heat.

4. With the mixer on the lowest speed, and as soon as agar syrup is off the stove, immediately pour it in a thin stream into whipped blackberry mixture. Avoid getting syrup on whisk and bowl. Once syrup is in, scrape down the bowl and beat another 2-3 min on high speed until stiff peaks form.

5. Right away, transfer mixture to a piping bag fitted with a large open star tip and pipe roses onto parchment-lined baking sheet, keeping the roses even in width/size.

6. Let homemade marshmallows stand in a draft free, low humidity, room temperature area (70˚F), uncovered for 6-12 hours, or overnight. Marshmallows will form a glossy film on top and will come off the parchment fairly easily. Once set, match 2 halves together then roll sandwiched marshmallows in icing sugar.