Zephyr on gelatin at home: recipe

Cut the apples into quarters, remove the core. Place the fruit cut side down on a baking sheet and bake at 190°C for 20-25 minutes until soft.

Grind the finished fruits with a blender in a puree and wipe through a fine sieve. Put the puree in a saucepan and cook, stirring, 5-7 minutes until thickened, cool completely.

Mix the remaining water with sugar. Put the mixture on the fire, bring to a boil and cook for 3-4 minutes to a temperature of 110-115 ° C.

Remove the syrup from the heat and pour in a thin stream to the apple mass, without turning off the mixer. Be careful not to get syrup on the whisk. Beat 5-7 minutes.

Melt the gelatin in a water bath or in the microwave, without bringing the liquid to a boil. Prepare a large bowl of ice water.

Beat the mass with a mixer for 5-7 minutes until it cools and thickens. Transfer to a pastry bag.

Add food coloring to the mixture if desired.

Place marshmallows on a baking sheet lined with baking paper. Put in the refrigerator for 4-5 hours. Roll frozen marshmallows in powdered sugar.