Tuesday, April 15, 2014

Bouncy

No Egg Mango Marshmallow_DSC3533

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? _DSC3522

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)_DSC3443
  • 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._DSC3439
  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._DSC3445Store extra mango puree in airtight container and keep in refrigerator.IMG_1052 
  3. Put macerated gelatin and sugar #2 in a large bowl set aside._DSC3484
  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.
    ._DSC3487
  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._DSC3489
  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._DSC3499
  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. IMG_1046_DSC3523Peep,peep!_DSC3529_DSC3521

Getting ready for Easter_DSC3508_DSC3512

Left over mango puree is very nice as an ice cream topping._DSC3537

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!

23 comments:

  1. I would love to taste these mango marshmallows! What a great recipe, thanks for sharing.

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    1. Thank you so much. They were really good.

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  2. oh these look fun and fruity have a wonderful easter

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    1. Thank you Rebecca. I hope you had a great Easter too.

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  3. These mango marshmallows look so pretty!
    Happy Easter!
    Angie

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    1. Thank you Angie. I'm so excited about your peanut butter cookies, I can't wait to try it.

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  4. What a wonderful and original Easter post! I have never tried making marshmallows at home, but you make me feel like trying them... So cute!
    I often work with powdered gelatin (it looks like the one above) and have never soaked it but it dissolves perfectly in one minute, so a small advice: next time simply stir it quickly in very warm water (not cold; otherwise you might have problems dissolving the cristals) and that's it. I even do it with hot water and it works perfectly!
    I haven't even thought of special Easter dishes or treats... Time to make a shopping list at least :-)

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    1. Thank you Sissi. Thank you for the great tips! I will try your method next time.
      Your olive recipe is interesting, so original!

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    2. こんばんは。 ご説明ありがとうございます。 やっと分かりました。

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    3. Thank you, Nipponnin. It's a very simple olive snack Korean way... nothing special.. but the taste is great (for me at least).
      I hope it will work! I don't know why but many people advise against using warm water in gelatin powder dissolving process. I have been using even very warm one and it always worked! You just need to remember to stir the water and gelatin mixture very quickly to avoid lumps.

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  5. I will say again . . . you are my idol . . . not just for your amazing dishes, but for your photos also.

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    1. Thank you very much Jalna. You're so sweet!

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  6. Hi! Looks very delicious. I always wonder why your title is nippon nin,instead of Nippon Jin. Thanks for sharing.

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    1. Thank you so much Minoru san.日本語の解る人から、その質問は良く問われるのですよ。名前を決める時に、日本人のブロガーだとわかるのがいいと思いました。まっすぐな日本人ーつまりJinという呼び方にすると、お酒のGinの音に近くなって、お酒を全く飲めない私にとては、いやだったので、NInとしました。ちょっと弾むような、独特の、この名前が今は気に入っています。

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    2. へ~そうだったんですね!私も気になってましたが、地方によってはにっぽんにんっていうのかなーなんて(アホな理由を勝手に決めつけてました(ないですかね、やっぱり!))。ユニークで素敵ですよ、明美さん!

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    3. あはははは。なみちゃんかわいい!

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  7. Easter always comes up too fast. I always mean to post something... eastery, but it just jumps up on you and then you have no time. Next year I say... well, I'm saying "next year" again now, but hopefully I'll remember this time.

    No egg marshmallow - it looks so good and soft and fluffy. I bet the flavour is amazing with the mango. Would never have guessed it could be made so well without egg.

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  8. Thank you Charles. Your creamy feta cheese dip sounds so good right now. With the right kind of bread, life is grand!

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  9. These are such lovely and delicious little treats!

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    1. Thank you so much for your comment. It was fun to make.

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  10. ブルーのお皿にさりげなく置いてあるクリーム色のナプキン、素敵です。青と黄色って意外と合うんですよね。さすが明美さんだと思いました(あこがれてます)。マンゴーアレルギー出て以来食べてないんですが、こういうの見ると、もうよだれ自然に出てくる位、マンゴー大好き。日本で食べて育ったなかった分、かなりアメリカ来てから食べてました・・・。これ食べたい!

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    1. コメントありがとう!マンゴーアレルギーとは残念ですね。

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