Protein cream with agar-agar
There are many variations of meringue cream. Today I'd like to share another recipe. Meringue custard with agar-agar holds its shape perfectly and doesn't settle, as long as you follow all the preparation instructions.
Prepare the required set of ingredients.
Soak agar-agar for 10 minutes in a small amount of cold water (2 tbsp).
To make agar-agar meringue cream, first boil the sugar syrup. Pour water into a small saucepan or saucepan and add sugar.
Without stirring, place over heat. Bring to a boil and simmer for 5-6 minutes. Then check for doneness by testing the syrup with a soft ball. Drop a small amount of syrup into cold water. If it doesn't run and can be rolled into a ball, the syrup is ready. At this point, add citric acid and the swollen agar-agar. Stir and simmer for half a minute.
At the same time as the syrup, whisk the egg whites until stiff peaks form.
Then, without stopping whisking, pour in the hot sugar syrup in a thin stream.
The cream will increase in volume significantly. After all the syrup has been added, continue whisking for another 7-10 minutes until it has cooled completely.
The cream should become shiny and thick.
The protein cream with agar-agar is ready. It holds its shape perfectly and doesn't settle.
It can be used to decorate cakes and pastries or served as a standalone dessert.
Bon appetit!
