4 Natural Fruit Marshmallows (No Gelatin) You Need to Try

Can herbs make food taste even better? Today I'm creating four completely new natural marshmallow flavors. Every recipe can be 100% vegan with aquafaba. Now let's begin. Right now the azores are covered with blooming hydrogens. Blue, purple, pink, white. They bloom for only a few weeks each summer and inspired every color in today's marshmallows. After my last zephyr video, I read every single comment, hundreds of ideas, hundreds of food suggestions. Today we are bringing four of them to life. This time I wasn't trying to make the fruit sweeter or stronger. I wanted every fruit to taste even more like itself. Using herbs, spices and a little understanding of flavor. We will prepare every fruit puree from scratch today. Every fruit behaves differently. Some need roasting, some need acidity, some already contain plenty of natural pectin. Watch closely, because those small details make all the difference. And stay until the end. I'll be sending my printable recipe card to the first 30 thoughtful comments. Some fruits naturally contain more water. That means every fruit needs a slightly different approach. Some are best roasted. Roasting removes excess moisture and concentrates the flavor. Today we will roast the mango, the apricots and the plums. I know many of you are watching from different parts of the world, so I tried to use fruits and berries that are available almost everywhere, either fresh or frozen. The first step is preparing our fruit purees. Blackberry, one of my favorite berries, rich, full of flavor. But I think it can become even better. Today I'm pairing it with rosemary and lavender. Just a small amount. Enough to leave the natural floral notes. Whip everything gently until the puree becomes thick and deeply aromatic. Then pass it through a fine sieve. Now we only want a perfectly smooth puree. Every flavor starts here. If the puree isn't delicious, the marshmallow never will be. Our roasted fruit is ready. And immediately you can smell the difference. Sweeter, deeper, more concentrated. The next flavor is apricot, mango, thyme and natural vanilla. Half a vanilla bean is enough. It softens the acidity without covering the fruit. That's exactly what we are looking for. Apricot already contains a good amount of pectin, mango brings tropical sweetness. Together they create a much more balanced fruit flavor than mango alone. I love using the skins. They contain a surprising amount of natural pectin, so nothing goes to waste. Blend everything together, including the juices released during roasting. That's pure flavor. For this one just one cinnamon stick and a few green cardamom pods. Elegant, comforting, nothing more. Strain the puree once again. A smooth marshmallow always starts with a smooth puree. Our final fruit puree. A blend of black currants, red currants, raspberries and blueberries. There is already plenty of flavor here, so I am not trying to change it, only enhance it. A touch of pink pepper adds brightness and makes the berries taste even more vibrant. All four purees are ready. We could make the marshmallows today, but the sun is already setting and I don't want to miss another sunset. So we will continue tomorrow. The next day everything is ready. Making marshmallows, preparation is everything. Once the syrup is cooked, there is no time to search for ingredients. Today I'll show every step in detail, using one flavor. The remaining three will be much faster. For the first marshmallow we will need 150 grams of blackberry puree, sugar for puree and for our egg whites. We will also need agar. I recommend using 900 grams of agar whenever possible. If you only have standard supermarket agar, simply increase the amount by about 15%. Before we start, the agar needs time to hydrate. Mix it with the water first and let it sit. This step is important. While the agar is hydrating, prepare everything else. One egg white or aquafaba, if you want 100% vegan version. Such a small ingredient, but a very important one. The lemon juice does two things. It brightens the flavor and stabilizes the egg white. Add the lemon juice to the egg white first, then gradually add the sugar while whipping. Not all at once. The sugar stabilizes the foam and helps create a much stronger meringue. Place the hydrated agar over medium heat. Add the fruit puree. If you are comfortable multitasking, you can whip the egg white while the syrup cooks. If not, whip the egg whites first, then focus completely on the syrup. Normally, I would motion the syrup with a thermometer, but today I have a small challenge. My thermometer stopped working the day before, so today I'll cook everything by texture alone. Without a thermometer, watch the bubbles. They become larger, heavier. Lift the spatula. The puree should fall in thick ribbons. The last drops should stretch into a thin thread. If you are using a thermometer, cook to 110 or 112 degrees Celsius. Slowly pour the hot syrup into a whipped egg white. Keep mixing. The mixture becomes lighter, thicker and beautifully glossy. Keep whipping until it forms very firm peaks. When the whisk leaves a mark, it should stay in place, not disappear. That's when it's ready. Work quickly. Transfer the mixture into a piping bag. Pipe immediately. The agar begins setting almost at once. Our first marshmallow is finished. Beautiful, mousse and full of tiny air bubbles. Now let's make the remaining three flavors. Apricot, mango, thyme and vanilla. This time I am reducing the sugar slightly. Mango is naturally sweeter, and I want to keep the balance. You will find the complete ingredients list in the description. Pipe immediately while the mixture is still warm. The texture looks beautiful. Third plum, cinnamon, green cardamom. Before we begin, thank you for watching, for sharing new ideas and especially to everyone who has joined my community membership. Your support allows me to keep creating videos like this. Every new recipe, every experiment starts with you. The plums. This was the flavor I was most curious about. Plums naturally contain morphine, especially in the skins. I expected them to produce one of the strongest structure. The aroma is completely different now. It's warm, comforting, almost like autumn. But the fruit is still the star, exactly as I hoped. The texture feels wonderful, smooth, glossy, elastic. Sometimes the simplest combinations are the most elegant. And the final. Black carrot, red carrot, raspberry, blueberry and pink pepper. This batch was slightly different. Looking back, I think I undercooked the puree just a little, or I could have added a touch more agar. The mixture was softer than the others. But that's exactly why I wanted to film everything honestly. Not every batch is perfect. Sometimes small differences touch as more than perfect results. Even though this one was softer, it still held its shape. And inside it becomes the most delicate. Zephyr of them all. Let's see the results. Four completely different fruits. Four completely different personalities. Each one with its own texture, its own aroma, its own balance. I honestly can't choose a favorite. Every flavor surprised me. In a different way. If you make them, I'd love to know which one becomes yours. The gift I promised. I've started creating printable recipe card for every new video. And first 30 thoughtful comments under this video will receive today's completely recipe card, completely free. And if you are a channel member, I also send you my detailed fruit reference guide, including different fruits and berries, their natural pectin levels, agar adjustments and flavor pairing ideas to help you create your own combinations. If you'd like to support my work even more, both the recipe card and complete flavor guide are available through the link in the description. There's so much more coming. If you enjoyed today's video, please consider leaving a like, writing a comment or using a boost button. It really helps YouTube recommending this video to more people. I'd also love to hear from you. What would you like to see next? More bread, more sourdough, more fermentation or another desert experiment? Tell me in the comments. I read every one of them. Thank you for spending this time with me. Take care, keep baking, keep experimenting and I'll see you in the next video.