Handcrafted Caucasian Mountain Marshmallows & Walnut Fruit Bar

👩🏻‍🍳 Preparation Steps for Gourmet Mountain Marshmallows:

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.

👩🏻‍🍳 Preparation Steps for Chocolate Walnut Fruit Bar:

1. 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.
2. Melt the dark chocolate using a double boiler, stirring constantly until smooth and glossy.
3. Fold the roasted walnuts and dried sour cherries into the melted chocolate until every piece is evenly coated.
4. Add a handful of the prepared mini marshmallows to the mixture and fold gently to avoid melting them completely.
5. Pour the mixture into a glass baking dish lined with parchment paper, pressing down firmly to remove air gaps.
6. Top with a final thin layer of melted chocolate if needed for a smooth finish.
7. Refrigerate for at least 2 hours until the bar is completely solid.
8. Slice into thick rectangular bars and serve alongside hot cocoa topped with extra mountain marshmallows.