Candy from marshmallow (from kiwi)

Candy from marshmallow (from kiwi)

Category: Confectionery

Ingredients
Kiwi pastille (any other sour pastille can be used)	I have 2 sheets 26 * 30 and plus more leftovers
Marzipan	85 gr
White chocolate	210 g
Cream 30%	70 ml
Dark chocolate for pouring

Cooking method

• This recipe turned out spontaneously, I did not look anywhere, everything was by myself. A week ago I bought a lot of kiwi, just dried 2 trays of the dryer, put 5 kg in sugar syrup (very tasty) and made 2 sheets of marshmallow. Despite the fact that I added sugar to the puree to taste, the pastille turned out to be sour, and even as if bitter, but very beautiful and plastic. Plus I like kiwi and I really like how kiwi bones crunch on my teeth (I have 3 such moments in my life: kiwi, figs and vanilla).
• This is how this recipe was invented. I used exactly marzipan, because I wanted a soft filling of a neutral taste, and I didn’t want her to argue with the taste of kiwi, and I also didn’t put just a nut on this, because I wanted the crunch of seeds, not nuts. Also in the filling is white chocolate ganache, which very gently removes the bitterness of kiwi, leaving a slight sourness. Well, of course, where without tempered chocolate on top. All together gave us unusually tasty sweets.
• I repeat that you can use any marshmallow, so I think in a couple of weeks I will experiment with orange.

• I have sheets of pastille 26 * 30. I cut them in half 13 cm, and then in strips of 2 cm. It seemed to me optimal so that the candy could be whole in my mouth.

• We make ganache from cream and white chocolate: in the micra it warmed everything up together, stirred until smooth, cooled it a bit at room temperature and gave the mass a certain airiness with a mixer. The mass only slightly turned white.

• Cut the marzipan into cubes of a suitable size. It's all by sight, since both my hands are left and even with a ruler the strips of marshmallow were not the same, until naturally the marzipan bars were not the same.

  I put the kiwi strips close to each other, so you can apply ganache on several strips at once. Apply the ganache in a not too thick layer.

  We look at that strip of marshmallow with which we work and select a piece of marzipan on it.

  Now we twist such a roll. We try to twist the rolls tightly so that there is no air. We spread with the seam down so that they do not unwind until the ganache solidifies.

  We put all our rolls in the refrigerator until the ganache hardens.

• Tempering chocolate (any favorite, not too sweet). We dip the rolls and put them on a silicone mat. I liked to lay them out while standing, but in general I did not follow this, as my hand lay down and laid it out. All. The beauty is ready.

[Irina]

Irina, just shine !! That's all, all my self! Thank you very much for bringing and describing! : girl_claping: I'll do it on March 8!

What a beauty - a very good sweet recipe, thank you !!!

[Irina]

Irina, just shine !! That's all, everything is my self! Thank you very much for bringing and describing! : girl_claping: I'll do it on March 8!

dadada hehe, they really turned out awesome, they packed it nicely, tomorrow I'll send it to my mom, maybe by March 8, I'll get a parcel as a gift

Very beautiful sweets, and the composition is wonderful!

Very beautiful sweets, and the composition is wonderful!

Galina, aha, well, I'm experimenting with kiwi now, this recipe unexpectedly turned out. In fact, everything is not complicated at all. I made the pastila a week ago, I was thinking how to decorate it beautifully.At home lay restless marzipan, bought at a very good price in Lidl at discounts. On Thursday I made ganache and rolls and the whole process really took 40 minutes. And on Friday she covered it with chocolate. It’s a long time, but for all my love for tempered chocolate, I don’t always get it right the first time. By the way, this is a very mysterious situation, the actions are the same, the temperature regime is observed, nevertheless, the first time it turned out just melted chocolate, and after the second time: heating-cooling-heating, everything is fine. so it took 2.5 hours to cover with chocolate. hehe. But the result is worth it. Husband first: "do not cover everything with chocolate, they are already delicious." But after trying the final result, he agreed that this was a completely different level. And most importantly, we do it with love, we do it as we like, and therefore the result is stunning.

[Irina_Smith]

Irina_Smith, Irina, as the modern youth says, "I am lying dusty"!
Very beautiful! I can imagine how delicious it is!

[Ira]

Ira I have the same thing with manual tempering, I've studied so much here in just a year .. I realized that humidity also affects. For a large amount, my car makes a gorgeous and maintains the temperature for another 2 hours, and so I bought a milk cooker, but I won't try it, but with kiwi it's just ... just UkUsnyuche! But, this time I will rub it through a sieve from the bones, that they are stirring me up.

[Irina_Smith]

Irina_Smith, Irina, as the modern youth says, "I am lying dusty"!
Very beautiful! I can imagine how delicious it is!

Haha, Lyudmila, I've never heard that, it's cool

Ira I have the same thing with manual tempering, I've studied so much here in just a year .. I realized that humidity also affects. For a large amount, my car makes a gorgeous and maintains the temperature for another 2 hours, and so I bought a milk cooker, but I won't try it, but with kiwi it's just ... just UkUsnyuche! But, this time I will rub it through a sieve from the bones, that they are stirring me up.

Olya, haha, how different we are, for me, in this case, the whole joke is in the crunching of kiwi seeds. Here the raspberry and strawberry ones make me mad, and the kiwis are crunchy.

About chocolate, here's a trick in another, I do everything at the same time, that is, if you think about humidity, then the second time it is even more in the kitchen, as I do in a water bath. That is, here I melted the chocolate at the temperature indicated on the package (I always have a large bag of 2.5 kg of biscuits from Calebato and they write a tempering scheme on each chocolate to a degree), then I add the biscuits for siding and cool, then again to the bath and heat it up for tempera. So, when I do it for the first time, sometimes a puncture, that is, I will cover 5-6 candies and I understand that chocolate, despite the fact that it freezes, does not crunch. And then I repeat the algorithm, and in the second case everything is beautiful, to maintain the temperature, I just dilute the water on which the chocolate was heated, quickly dilute it with cold water to the temperature of chocolate, and put a bowl of chocolate on it and it keeps well with me until the end of the process ...

About the car, this is in more detail on the page, I still burn a lot of chocolate, it's easier for me to do a lot and then use it again than to melt a little and not be able to dip the candy normally. Or is it you (you?) About KM Kenwood? or what other gravicap?
I dream of such beauty. But after the renovation of the kitchen, you see, by that time either this tile will become cheaper, or someone else will have something similar.
The Control ° Freak ™ Induction Hob - Sage Commercial by Polyscience®

you (you?)

of course you!
You may have humidity and it doesn't matter, you have something else there .. And in St. Petersburg during the rains .. tin!
Yes, I have Kenwood injection and there is an automatic program for chocolate, no dances with tambourines are needed for two hours. (You know what I'm talking about) and then threw it, she chooses t * and that's it! Well, it's clear that after some time from switching on, I add another sh-d.I also use this brand, but even so I buy on the shelves and in the Circus and when there is a cheap one on sale. Now I buy dried bananas in them, I do not observe anything there

of course you!
You may have humidity and it doesn't matter, you have something else there .. And in St. Petersburg during the rains .. tin!
Yes, I have Kenwood injection and there is an automatic program for chocolate, no dances with tambourines are needed for two hours. (You know what I'm talking about) and then threw it, she chooses t * and that's it! Well, of course, after some time from switching on, I add another sh-d. I also use this brand, but I buy it on the shelves and in the Circus and when the sale is cheap. Now I buy dried bananas in them, I do not observe anything there

Olya, three times haha, I'm right here in Cyprus, I understood all the jokes about humidity, at home in Moldova, when I read about rain and sugar, I didn't understand what I was talking about, but here, you will make meringues and within a maximum of 4-5 hours begins to melt, made a marshmallow, such an unearthly beauty, left it overnight before drying, and in the morning I have such tiny little crocozyabrids, though they are still tasty, I keep them in the freezer now, my husband eats quietly.
I love to work with caramel, there are some cool recipes for sweets, I don't want to brag about it, so until the rainy season is over there is nothing to think about, the sugar barely reaches the temperature, plus the caramels themselves immediately become sticky.
Yes, I also have KM, but the previous one without an auto program, but a couple of years ago on YouTube I saw a video about tempering chocolate in KM, but is it convenient for you to dunk? the bowl is large, I will need to stand on a stool to dip the candy. So with pots and gel bags from the freezer (I use those for a compress, and so I cool it if I need to cool it) it takes me 30 minutes, if the song of the swan did not work out right away, then it will take longer

[Ira]

Ira I didn't know about the rains, yeah ..
Everything is convenient from the car! I poured it into a container, immediately poured it into the molds, tapped out and that's it .. what I merged in the microwave, of course, then I do and I also have a Mukka with a ceramic small bowl and the temperature is also constantly maintained there, but it is easier and faster in the microscope (this with what will drain)
Do you make caramel from isomalt?

[Ira]

Ira I didn't know about the rains, yeah ..
Everything is convenient from the car! I poured it into a container, immediately poured it into the molds, tapped out and that's it .. what I merged in the microwave, of course, then I do and I also have a Mukka with a ceramic small bowl and the temperature is also constantly maintained there, but it is easier and faster in the microscope (this with what will drain)
Do you make caramel from isomalt?

aha, I also didn't know about a lot of things before moving, hehe, but nothing, I'm used to it.
Well, if you just use the molds, then it’s probably more convenient, I’ll think, maybe I’ll try to add big plans to the cache, another 5 kg of chocolate is going.

there is no candy just made of sugar, there is just a difference in the temperature to which you heat the sugar, plus the processing of the cooled syrup itself. And I want to try once more to make a "dragon beard". It's just that it fascinates me as soon as from sugar and water (vanilla extract or some other flavoring) you can make different sweets goodbye teeth in general

dragon beard

Haven't seen that ?! You will not believe, but I practically do not eat sweets at all! I don’t like it, but I pour it out of the bowl according to the forms w-d! Send you a picture from the instructions for the author. Ave for Kenwood 9060? I photographed my friend, and she is closely engaged in this and she has your model.

you see dragon beared candy on YouTube, you will see a fascinating process. I myself have a terrible sweet tooth, but essno try not to eat because it is harmful, but I like to do all sorts of things, so I just treat everyone, I have a girlfriend with children: she loves to cook, but she doesn't bake from the word at all, she doesn't even have a hand mixer, hehe.
No, thank you, if anything, I'll watch the video, there the uncle chief shows in great detail.