farawayvillage
Handcrafted Caucasian Mountain Marshmallows & Walnut Fruit Bar
These pillowy marshmallows and crunchy nut bars are crafted using traditional techniques and natural dyes, offering a sophisticated balance of airy sweetness and deep, earthy cocoa notes.
👤 Faraway Village📖 farawayvillage
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●saucepan
- ●pan
- ●spatula
- ●knife
- ●baking dish
📝 Preparation Steps
1
Prepare the natural colorants by processing fresh spinach and beets separately through a fine grinder or juicer; strain through a cheesecloth to obtain clear, concentrated juices.
2
Sift the powdered sugar and cornstarch together in a large bowl and set aside for dusting the final product.
3
In a small saucepan, combine the agar-agar with 150 ml of water and let it sit for ⏱️ 10 minutes to bloom.
4
Place the saucepan over medium heat and stir until the agar-agar dissolves, then add the granulated sugar and lemon juice.
5
Boil the syrup until it reaches 110°C or a "soft ball" stage, then remove from heat.
6
In a large stand mixer, whip the egg whites until stiff peaks form.
7
While the mixer is running at a low speed, slowly pour the hot sugar syrup into the egg whites in a thin, steady stream.
8
Increase the mixer speed to high and whip for 10–⏱️ 15 minutes until the mixture is thick, glossy, and holds its shape.
9
Divide the marshmallow base into three bowls: leave one white, fold the spinach juice into the second for a green tint, and fold the beet juice into the third for a pink tint.
10
Spread each mixture into parchment-lined pans dusted with the sugar-starch mixture, smoothing the tops with a spatula.
11
Allow the marshmallows to set at room temperature for at least ⏱️ 4 hours (or overnight for better texture).
12
Once firm, dust the top with more sugar-starch mixture, remove from the pans, and cut into uniform cubes using a sharp, greased knife.
13
Thoroughly wash the walnuts in cold water and roast them in a dry pan over medium heat until they become fragrant and slightly charred; allow them to cool.
14
Melt the dark chocolate using a double boiler, stirring constantly until smooth and glossy.
15
Fold the roasted walnuts and dried sour cherries into the melted chocolate until every piece is evenly coated.
16
Add a handful of the prepared mini marshmallows to the mixture and fold gently to avoid melting them completely.
17
Pour the mixture into a glass baking dish lined with parchment paper, pressing down firmly to remove air gaps.
18
Top with a final thin layer of melted chocolate if needed for a smooth finish.
19
Refrigerate for at least ⏱️ 2 hours until the bar is completely solid.
20
Slice into thick rectangular bars and serve alongside hot cocoa topped with extra mountain marshmallows.
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