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Print Recipe
Marshmallow "Persimmon and Walnut" Recipe
Who prepares marshmallows, knows that the basis is Apple puree (from Antonovka-ideally) from green apples, because they contain more pectin than others, and this is important for marshmallows. There is no pectin in persimmons! Therefore, this fruit will be mixed with Apple puree. And there will be nuts! No, no, no... Of course, nuts do not carry any load for the basis of marshmallows. This is a delicious addition and "unusual" for marshmallows. You eat soft marshmallows and come across pieces of nuts. They also decorate the top of the marshmallow. Such an airy and useful gift can be made to your dear people. And there are plenty of reasons ahead!
Instructions
  1. Prepare applesauce: cut the apples in half, remove the tails, core, lay the slice down and bake until soft. Punch with a blender along with the peel. RUB through a sieve. If the puree is liquid, then the puree should be boiled, evaporating excess moisture. Of Apple puree turns out the best!
    Prepare applesauce: cut the apples in half, remove the tails, core, lay the slice down and bake until soft. Punch with a blender along with the peel. RUB through a sieve. If the puree is liquid, then the puree should be boiled, evaporating excess moisture. Of Apple puree turns out the best!
  2. Prepare the persimmon puree: put in the oven for 10-15 minutes until softened and punch with a blender. Drain excess moisture by transferring the puree to a sieve.
    Prepare the persimmon puree: put in the oven for 10-15 minutes until softened and punch with a blender. Drain excess moisture by transferring the puree to a sieve.
  3. Mix the two purees and add sugar. Boil until the sugar dissolves. Cool. It is better when this puree is prepared the day before and cools in the refrigerator. Then it gets even thicker.
    Mix the two purees and add sugar. Boil until the sugar dissolves. Cool. It is better when this puree is prepared the day before and cools in the refrigerator. Then it gets even thicker.
  4. Add the protein to the cooled puree with sugar and beat, gradually increasing the speed of the mixer, until stable peaks.
    Add the protein to the cooled puree with sugar and beat, gradually increasing the speed of the mixer, until stable peaks.
  5. At the same time, put the syrup to cook. Mix agar-agar, sugar and water. Cook, stirring constantly (agar can fall out and stick to the bottom!) up to 110 degrees. If without a thermometer, then to the state of "thread": when with a raised spoon with syrup, it flows down in a continuous thin stream, and the last drops are slightly delayed and hang on the spoon.
    At the same time, put the syrup to cook. Mix agar-agar, sugar and water. Cook, stirring constantly (agar can fall out and stick to the bottom!) up to 110 degrees. If without a thermometer, then to the state of "thread": when with a raised spoon with syrup, it flows down in a continuous thin stream, and the last drops are slightly delayed and hang on the spoon.
  6. By the time the syrup reaches the desired temperature, the puree with the protein should already be whipped! Pour the syrup in a thin stream without stopping the mixer. Continue whipping the mass to a lush white mass. In this marshmallow, I added 2 drops of orange dye to give color at this stage.
    By the time the syrup reaches the desired temperature, the puree with the protein should already be whipped! Pour the syrup in a thin stream without stopping the mixer. Continue whipping the mass to a lush white mass. In this marshmallow, I added 2 drops of orange dye to give color at this stage.
  7. By the time the marshmallow mass is ready, you should have prepared a paper with markings for marshmallows, chopped walnuts and a pastry bag with a nozzle, because the agar hardens quickly enough, already at 40 degrees.
    By the time the marshmallow mass is ready, you should have prepared a paper with markings for marshmallows, chopped walnuts and a pastry bag with a nozzle, because the agar hardens quickly enough, already at 40 degrees.
  8. Putting the mass in a bag, pour it with chopped nuts. Put the marshmallows on baking paper. While it has not yet grasped, just sprinkle chopped nuts on top. Leave to dry at room temperature for at least 6 hours. I left it all night.
    Putting the mass in a bag, pour it with chopped nuts. Put the marshmallows on baking paper. While it has not yet grasped, just sprinkle chopped nuts on top. Leave to dry at room temperature for at least 6 hours. I left it all night.
  9. Halves of marshmallows glue in pairs, choosing the size.
    Halves of marshmallows glue in pairs, choosing the size.
  10. After gluing, usually completely sprinkle marshmallows in powdered sugar, so that it does not stick together. I decided not to hide the middle with nuts under the powder. Therefore, I sprinkled only the side surfaces and carefully laid out the marshmallows.
    After gluing, usually completely sprinkle marshmallows in powdered sugar, so that it does not stick together. I decided not to hide the middle with nuts under the powder. Therefore, I sprinkled only the side surfaces and carefully laid out the marshmallows.
  11. This natural sweetness is not only delicious, but also useful: fruit puree and nuts!
    This natural sweetness is not only delicious, but also useful: fruit puree and nuts!

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