Let’s give the floor to the pastry chef: “September is the most beautiful autumn month for me, colorful and golden. Traditionally, in September I start cooking pumpkin dishes! I have already tried all the possible pumpkin recipes, and now it’s time for pumpkin marshmallow.
To be honest, I was afraid to cook it. But everything worked out well. The marshmallow contains the IL-mix (dry protein). No egg whites should be used in this dessert. There is also no pectin it the composition.
You will need:
- 100 g pumpkin puree (very thick, from baked pumpkin) | 3.55 oz
- 25 g applesauce (made from the baked apples) | 0.90 oz
- 100 g sugar | 3.55 oz
- 14 g IL-mix | 0.50 oz
For the syrup:
- 7 g agar | 0.25 oz
- 90 g water | 3.15 oz
- 50 g syrup | 1.75 oz
- 150 g sugar | 5.30 oz
- Place the room temperatured or slightly warm pumpkin and the applesauce in a mixer bowl; add the sugar and the IL-mix, and combine. Start whisking at a low speed, gradually increasing it.
- Meanwhile, cook the syrup. Mix the water with agar, and add the sugar and the syrup as soon as it starts boiling. Cook the mix over a medium heat, stirring occasionally, to 110C (230F). Once the syrup is ready, let it cool slightly to calm the bubbles.
- The marshmallow mass should be whipped until firm and confident peaks (it’s very important to get persistent peaks).
- When whipping with a hand mixer, you will feel how difficult the whipping becomes at some point. It means the mass is ready. Pour in the slightly calmed syrup, and whip the marshmallow mass for no more than 1 minute. At this point, you can add the finely grated orange zest.
- Transfer the mass to a pastry bag with a nozzle, and form the marshmallows. Do it fast!
Let the marshmallows stabilize for at least 10 hours. The exact time will depend on the humidity of the air. There is no pronounced pumpkin flavor. No dyes should be added; the color will depend on the brightness of the pumpkin pulp.