Marshmallow Roses
250 g blackberries
100 g sugar
1 tablespoon lemon juice
1 egg white
Syrup:
75 g water
200 g sugar
2 teaspoons agar-agar powder
In a small pot, combine the berries, 100 g of sugar, and lemon juice. Allow to simmer over low heat for 10 minutes, mashing the berries.
Strain the mixture by scraping it through a sieve.
Measure out 125 g of the fruit puree and chill it.
In a mixing bowl, combine the egg white and the chilled fruit puree and beat until the mixture stiffens like meringue.
In a separate pot, heat together the sugar, agar-agar, and water. Allow the mixture to simmer over low heat for 5 minutes or until it thickens, stirring constantly.
Set the mixer to low speed and slowly pour the agar-agar mixture in a thin stream into the egg white mixture. Once the agar-agar syrup is incorporated, increase the mixer speed to high and continue beating for 2-3 minutes.
Transfer the mixture to a piping bag fitted with an open star tip (I use Wilton M1) and pipe roses onto parchment paper.
Let the roses dry at room temperature for about 12 hours, then carefully remove them from the parchment and dust with powdered sugar.