Kiwi-banana marshmallow
10 servings
120 minutes
Kiwi-banana marshmallow is a refined dessert with the light tartness of kiwi and the sweetness of ripe banana. This Italian recipe combines the freshness of fruits with the tenderness of an airy texture. Inspired by classic Italian treats, it captivates with a balance of flavors: refreshing, fruity, with a pleasant softness that melts in your mouth. Thanks to agar-agar, the marshmallow gains elasticity, while powdered sugar completes its harmony. A great choice for a light snack or morning tea time. It combines sweetness and acidity, creating the perfect treat for gourmets. Serve it with a cup of espresso or fragrant tea, enjoying its delicate consistency and rich flavor. Such a dessert is not just a treat but a true art embodying Italian culinary traditions.
1
Cut the kiwi into pieces and heat it in the microwave or on the stove to drain excess juice. Break or cut the banana. Place the fruits in a blender and puree them.
- Kiwi: 1 piece
- Bananas: 1 piece
2
The most labor-intensive process is to strain the puree through a sieve to achieve maximum uniformity and remove the kiwi seeds.
3
Separate 125–140 g from the obtained puree (depending on thickness), add a third of the sugar (100 g), and stir until fully dissolved. To speed up the process, sugar can be ground into powder.
- Sugar: 300 g
4
Cool the puree in the refrigerator, do the same with the egg white.
5
Place the puree in a mixing bowl and start beating with a mixer at medium-high speed. Add the egg whites in two batches and beat until the mixture significantly lightens and increases in volume.
- Egg white: 1 piece
6
To make the syrup, mix water in a saucepan, dissolve agar-agar in it, and add the remaining sugar (200 g). Place on low heat and cook for about 5 minutes after boiling: the syrup should become thick, flow from the spoon as an unbroken thread, and not drip. By the way, the juice released in the first stage from kiwi can be combined with water for the syrup, but it should not exceed 75 g.
- Water: 75 ml
- Agar-agar: 5 g
- Sugar: 300 g
7
Start whipping the puree and egg whites 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: it should not spread when piped. At this stage, food coloring can be added.
- Sugar: 300 g
8
It's important to remember that agar-agar stabilizes at 40 degrees, so products should be piped quickly without waiting for the marshmallow mass to set.
9
You can use a pastry bag or just a tablespoon. Pipe onto parchment or baking paper. The set marshmallow separates easily, even without greasing or dusting the surface.
10
It is advisable to leave the marshmallows to dry in a well-ventilated area. This is the longest stage, taking from 6 hours to a day.
11
Separate the finished marshmallows from the paper and stick them in pairs. Roll in powdered sugar and serve with tea or coffee.