Zephyr with mango and passion fruit

Ingredients for 18-20 pieces:
The basis of mango puree 250 grams
puree passion fruit 150 grams
pectin 5 grams
sugar 600 grams
agar-agar 12 grams
Proteins 2 pcs.
water 150 ml.

If you do not have ready mango puree, prepare it yourself. At 250 grams of mashed potatoes, 250 grams of peeled mango and 35 grams of water and sugar will be needed.

If you cook simply mango marshmallow - we take 400 g of peeled mango and 55 grams of water and sugar.

Mango cut into small pieces, put it in a saucepan, pour in water and add sugar. We put on the plate, bring to a boil and cook on medium heat for 5-7 minutes. Put it in a glass and punch it with a blender. then wipe through a sieve.

We connect two kinds of mashed potatoes in a saucepan and boil up to 250 g

Pectin is mixed with 50 g of sugar.

In puree we add 150 g of sugar. Return to the fire, cook for 2-3 minutes. Add sugar with pectin.

Stir and cook for about 5 minutes. Remove from the fire and completely cool - to speed up the process, I do it on an ice bath and I advise you

50 g of sugar mixed with agar. We put it aside. The remaining 350 grams of sugar mixed with water, put on a plate and cook until boiling. Then, with constant stirring, a thin trickle is covered in a boiling syrup mixture of agar-agar and sugar. Cook the syrup to a temperature of 110 degrees.

In parallel, in mashed potatoes, add proteins and whisk together with a mixer until a lush mass is obtained.

Do not stop whipping, gradually pouring in a thin trickle agar syrup. Shake until a mass similar to merengu is obtained.

We put the mass in a confectioner's bag with a nozzle and we set the marshmallow on parchment paper or a silicone mat.

Leave the marshmallow at room temperature for the night or at least 5 hours - during this time it should be faded and dry. Sprinkle half the marshmallow with powdered sugar, then remove it from the parchment and combine it in pairs.

Have a nice tea!