Marshmallow “Persimmon and Walnut” Recipe
Anyone who cooks marshmallows knows that the basis is applesauce (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 applesauce. And there will be nuts! No, no, no… Of course, nuts do not carry any load for the marshmallow base. This is a delicious addition and “unusual” for marshmallows. You eat soft marshmallows and stumble upon 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 still a lot of reasons ahead!
Servings
12
Cook Time
40minutes
Servings
12
Cook Time
40minutes
Ingredients
Puree:
Syrup:
Instructions
  1. Prepare applesauce: cut the apples in half, remove the tails, core, lay the slices down and bake until soft. Whisk with a blender together with the zest. WIPE through a sieve. If the puree is liquid, then the puree should be boiled, evaporating excess moisture. Mashed apples make the most delicious!
  2. Prepare the persimmon puree: put in the oven for 10-15 minutes until softened and whisk with a blender. Drain off excess moisture by transferring the puree to a sieve.
  3. Mix both purees and add sugar. Cook until the sugar dissolves. Cool. It is better when this puree is cooked the day before and cools down in the refrigerator. Then it gets even thicker.
  4. Add the protein to the cooled puree with sugar and whisk, gradually increasing the speed of the mixer, until stable peaks.
  5. At the same time, put the syrup to boil. Mix agar-agar, sugar and water. Cook, stirring constantly (agar may fall out and stick to the bottom!) up to 110 degrees. If without a thermometer, then to the state of a “thread”: when a spoon with syrup is lifted, it flows down in a continuous thin trickle, 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 protein should already be whipped! Pour the syrup in a thin stream without stopping the mixer. Continue to beat the mass until a fluffy white mass is obtained. 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 prepare 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. After putting the mass in a bag, sprinkle it with chopped nuts. Place the marshmallows on baking paper. While it hasn’t set yet, just sprinkle chopped nuts on top. Leave to dry at room temperature for at least 6 hours. I left it on all night.
  9. Glue the marshmallow halves in pairs, choosing the size.
  10. After gluing, the marshmallows are usually completely sprinkled with 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 marshmallows.
  11. This natural sweetness is not only delicious, but also useful: fruit puree and nuts!
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