Bouncy

No Egg Mango Marshmallow

As if my week had sprinted to a new record, I woke up Saturday with a little panic. Until Tuesday…two more days yet I hadn’t made anything fa..bulous to post. Rats! I glanced at my calendar, wow, Easter is next Sunday? I suppose I would like to create something Easter…ly?

Intrigued by Koichi Izumi’s no egg guimauves (French for marshmallows) recipe (yeah, this fits my Happy Easterish theme) however, I was missing a few key ingredients. Where could I get passion fruit puree?  I dunno…the mangos I bought at Wholefoods were on sale for 69 cents each, nice! But not so nice was that, at Winco, they were 59 cents. How in the world? The 10 cents less means a huge dime difference, right?… OK back to my subject, I substituted with these precious mangos I paid the premium for.   

I refer to his recipe but a few compromises were made and perhaps the most ‘I don’t get it’ moment is his method of soaking powdered gelatins. After 2 hours of waiting “supposedly” the gelatin would be macerated in water. But it didn’t. Impossible! I cried. Could it be that Japanese gelatin and American are not same? Nice fellowship by my husband.

Ingredients and Instruction (Print Recipe here)

Necessary equipment: 6x6 pan/mold (I used 7x4 and1/2 inch plastic case), line with parchment paper on bottom, blender or hand held immersion blender, hand held mixer, food thermometer and small sieve

• Water 30g or more
• 2 packets (14.4g) of unflavored gelatin
• 4 mangos (I prefer Madame Francique or Shindhri)
• Sugar #1 -3 Tablespoons If the mango is very sweet, add less sugar.
• Lemon juice 1-2 Tablespoons
• Sugar #2 – 90g, more or less
• Corn starch 25g
• Powdered sugar 25g

1. Prepare gelatin – Pour water in small bowl. Sprinkle gelatin in and wait for it to eventually absorb the water, 2-3 hours. Note: sprinkle a little bit more water if the gelatin is not completely macerated after 2 hours.
2. Making mango purée – Cut mango lengthwise into three sections with the middle section containing the pit. Lay the skin side on your palm, make a grid pattern on the flesh with knife (see photo). Push flesh out from skin side. If you like, scrape the fruit off from the pit to use. Put all the flesh into a sauce pan then add sugar #1 and lemon juice. Cook for 30 minutes on low heat. Stir frequently and crush with a wooden spoon to break down flesh. Turn off heat and puree with immersion blender or put into a blender to puree. Need 150g of this puree in the recipe.Store extra mango puree in airtight container and keep in refrigerator. 
3. Put macerated gelatin and sugar #2 in a large bowl set aside.
4. Prepare 1 size smaller pan than the above bowl filled with 1 cup of hot water to use as double boiler. The water should not touch bottom of the bowl.
5. Put 150g of mango puree into another pan and add 1/4 cup of water.  Frequently whisk the puree and cook to reach the temperature of 200F –230F range*. The laser instant thermometer is very helpful. Careful not to burn puree * The original recipe said must keep at 230F.
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6. After reaching the desired temperature, dump the contents from above into the step #3 bowl. Place bowl on the top of the prepared pan in step #4 
7. Double boil the pan on low heat – this keeps the temperature of puree mixture above 108F. Lower than that it will get too hard to pour in the mold. Mix with hand held mixer slowly at first then speed up to max. Mix for 6-8 minutes,scrape off sides mid-way through. The color of the mixture will get lighter and thicken. This photo is misleading, the right texture is when you lift up the mixer, it  drizzles down and makes a spiral pattern at the bottom.
8. Pour mixture into the mold. Cover with paper towel until it has cooled to room temperature then  cover with plastic sheet. Let rest for overnight.
9. Combine powdered sugar and cornstarch then sift once.
10. Dust pallet knife and top of marshmallow with powdered sugar mixture (step #9) through small sieve, insert knife along edges of the mold. Turn onto flat surface then peel off parchment paper, sprinkle with  powdered sugar mixture. Cut in cubes or other fun shapes. Don’t forget to dredge cut sides with sugar mixture too. Peep,peep!

Getting ready for Easter

Left over mango puree is very nice as an ice cream topping.

I shared some marshmallows with my neighbor friends so that we don’t have to consume the entire sugary snack by ourselves.

Happy Easter to you all!