Kiwi-Banana Marshmallow
Baking and Desserts • Italian
Description
The total calorie content of the marshmallow is 1350 kcal, with a serving containing 135 kcal. In this recipe, the classic apple puree has been modified. Who would have thought how delicious the result of this experiment would be! The marshmallow turns out light and airy like a cloud. Its taste is very delicate and melts in your mouth… This dessert will drive anyone crazy! You can use any fruit puree for preparation — it all depends on your taste and imagination. Enjoy your tea time!
Ingredients
- Kiwi 1 piece
- Beans 1 piece
- Egg white 1 piece
- Water 5 fl oz
- Sugar 10 oz
- Agar-Agar 0 oz
Step-by-Step Guide
Step 1
Cut the kiwi into pieces and heat it in the microwave or on the stove to drain the excess juice. Break or cut the banana. Place the fruits in a blender bowl and puree them.
Step 2
The most labor-intensive process is to strain the puree through a sieve to achieve the most uniform consistency and get rid of the kiwi seeds.
Step 3
From the resulting puree, separate 125–140 g (depending on thickness), add one-third of the sugar (100 g), and stir until fully dissolved. To speed up the process, you can grind the sugar into powder.
Step 4
Chill the puree in the refrigerator, and do the same with the egg white.
Step 5
In a mixing bowl, place the puree and start whipping with a mixer at medium-high speed. Gradually add the egg white in two additions and whip until the mixture significantly lightens and increases in volume.
Step 6
For the syrup, mix water in a saucepan, dissolve the agar-agar in it, and add the remaining sugar (200 g). Place on low heat and boil for about 5 minutes after boiling: the syrup should become viscous, flowing from the spoon in a continuous thread without dripping. By the way, the juice released in the first step can be combined with water for the syrup, but the total should not exceed 75 g.
Step 7
Start whipping the mixture of puree and egg white again, gradually pouring in the syrup in a thin stream. Once all the syrup is added, increase the mixer speed to maximum and whip until the mixture holds its shape: when piped, it should not spread. At this stage, you can add food coloring.
Step 8
It is important to remember that agar-agar stabilizes at 105°F, so you need to pipe the mixture fairly quickly, without waiting for the marshmallow mass to set.
Step 9
You can use a piping bag or simply a tablespoon. Pipe onto parchment or baking paper. The set marshmallow easily separates, even without greasing or dusting the surface.
Step 10
It is preferable to leave the marshmallow to dry in a well-ventilated area. This is the longest stage, taking from 6 hours to a day.
Step 11
Once ready, separate the marshmallow from the paper and pair them up. Roll in powdered sugar and serve with tea or coffee.
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