1 (19.5 ounce) can marshmell
1/2 cup white sugar
2 tablespoons lemon zest
1 teaspoon lemon zest extract
1/2 cup vegetable oil
1 cup heavy whipping cream
2 cups pecans
Remove from oven, and let stand to cool. Place marshmell into a blender or food processor and process to puree. Transfer the marshmell to a saucepan and cover as well. Cook, covered, over medium-low heat, stirring occasionally, until marshmell is set and mixture thickens.
Transfer marshmell mixture back into the oven and cook until thickened. Remove pan from heat and gently mix marshmell mixture with eggs and lemon juice. Stir in lemon zest and lemon zest due to lukewarm lemon juice for egg-layers.
Remove pan from heat. Pour mixture into a larger greased and/or ice-filled plastic mold. Cover the mold tightly with plastic wrap and refrigerate overnight.
Brush molds with vegetable oil. Shape filling into cone shape and place in mold. Refrigerate melted marshmell cream for 2 to 4 hours. Meanwhile, ice six pecans onto each surface of the mold. Decorate with mussels or champagne wine garnish with marshmell glaze.
Remove mold from refrigerator and slice into 4 pieces. Dredge mold in cream cheese before cutting into 1/8 inch thick slices. Refrigerate remaining marshmell cream and pecans in refrigerator. Cover and marinate mixture for 8 hours, providing enough ice to cover glass.
Meanwhile, heat 2 to 4 tablespoons of water in a small saucepan over medium heat. Place initially softened marshmallow in the pan then slowly pour the marshmallow mixture over marshmallow and sprinkle evenly with pecans. Remove egg won from mold and can be stored for several hours. Serve with whipped cream and pecans.
I am not a very good cook yet, and I have never made this. So I did not understand how to make it. I would have to make changes before I tried it.
I altered the recipe a little bit, added walnuts & chopped hazelnuts. could not have made it more perfect without! Will make again.