Name: Marshmallow persimmon and walnuts
Prep time: 40 min
Cook time: 40 min
Yield: 12
Ingredients: Fruit puree - 120 gram; Sugar - 100 gram; Chicken Egg Protein - 30 gram; Agar agar - 6 gram; Water - 75 Ml; Sugar - 175 gram

Recipe information

Cooking:

40 min.

Servings per container:

Source:

More details

Ingredients for - Marshmallow persimmon and walnuts

Puree

1. Fruit puree 120 gram

2. Sugar 100 gram

3. Chicken Egg Protein 30 gram

Syrup

1. Agar agar 6 gram

2. Water 75 Ml

3. Sugar 175 gram

How to cook deliciously - Marshmallow persimmon and walnuts

1. Stage

Prepare the apple puree: cut the apples in half, remove the stems, core, lay the cut side down and bake until soft. Beat with a blender, along with the skin. Rub through a sieve. If the puree is liquid, the puree should be boiled by boiling away the excess moisture. Antonovka mashed potatoes are optimal!

2. Stage

Prepare the persimmon puree: put in the oven for 10-15 minutes until softened and beat with a blender. Drain the excess moisture by transferring the puree to a sieve.

1. Stage. Marshmallow persimmon and walnuts: Prepare the persimmon puree: put in the oven for 10-15 minutes until softened and beat with a blender. Drain the excess moisture by transferring the puree to a sieve.

3. Stage

Mix the two purees and add the sugar. Boil until the sugar has dissolved. Let cool. It is better when this puree is made the day before and cooled in the refrigerator. Then it becomes even thicker.

1. Stage. Marshmallow persimmon and walnuts: Mix the two purees and add the sugar. Boil until the sugar has dissolved. Let cool. It is better when this puree is made the day before and cooled in the refrigerator. Then it becomes even thicker.

4. Stage

Add the protein to the cooled puree with the sugar and beat, gradually increasing the speed of the mixer, until stiff peaks.

1. Stage. Marshmallow persimmon and walnuts: Add the protein to the cooled puree with the sugar and beat, gradually increasing the speed of the mixer, until stiff peaks.

5. Stage

At the same time we cook the syrup. Mix agar-agar, sugar and water. Cook, stirring constantly (the agar may fall out and stick to the bottom!) until 110 degrees. If you don't have a thermometer, cook until "threaded": when the syrup is lifted off the spoon, it runs off in a continuous thin stream, and the last drops linger and dangle slightly on the spoon.

1. Stage. Marshmallow persimmon and walnuts: At the same time we cook the syrup. Mix agar-agar, sugar and water. Cook, stirring constantly (the agar may fall out and stick to the bottom!) until 110 degrees. If you don't have a thermometer, cook until

6. Stage

By the time the syrup reaches the desired temperature, the puree and egg whites should already be whipped! Pour in the syrup in a thin stream without stopping the mixer. Continue to whip the mass until it is a fluffy white mass. I added 2 drops of orange dye to this marshmallow to add color at this point.

1. Stage. Marshmallow persimmon and walnuts: By the time the syrup reaches the desired temperature, the puree and egg whites should already be whipped! Pour in the syrup in a thin stream without stopping the mixer. Continue to whip the mass until it is a fluffy white mass. I added 2 drops of orange dye to this marshmallow to add color at this point.

7. Stage

By the time the marshmallow mass is ready, you should have a paper with markings for marshmallows, chopped walnuts and a pastry bag with a nozzle, since agar hardens quite quickly, already at 40 degrees.

1. Stage. Marshmallow persimmon and walnuts: By the time the marshmallow mass is ready, you should have a paper with markings for marshmallows, chopped walnuts and a pastry bag with a nozzle, since agar hardens quite quickly, already at 40 degrees.

8. Stage

Put the mass in a bag, pour it over chopped nuts. Place the marshmallows on baking paper. While the marshmallow is still hardening, sprinkle the chopped nuts on top. Leave to dry at room temperature for at least 6 hours. I left it overnight.