Banana Marshmallow with Salted Caramel

Preparation Method

Preparing the fruit base:
Blend the banana thoroughly until smooth purée consistency.

Whipping the base:
In a mixer bowl, combine banana purée, water, sugar, and dried egg white (albumin). Whip at high speed until light and stable.

Preparing the syrup:
In a saucepan, mix water with agar-agar. Heat while stirring constantly until the agar hydrates. Add sugar and invert sugar. Cook the syrup to 110°C (or until 80% total solids).

Combining the mixtures:
While continuously whipping the fruit base, slowly pour in the hot syrup in a thin stream. Continue whipping until the mixture thickens.

Adding caramel:
At the end of whipping, fold in 100 g of salted caramel pieces. Mix quickly and gently.

Shaping:
Transfer the mixture to a piping bag and pipe the marshmallows while the mass is still hot.

Final touch:
Sprinkle with salted caramel pieces and leave to stabilize.