- 220g caster A
- 3/4 dessert spoon glucose A
- 150ml water A
- 1 egg white B
- 3+1/2 bronze gelatine.(soaked) C
marshmallow
steve bennett
25th February 2011
marshmallow
old school marshmallows. flavouring can be added, add to the cooling mix as it whips, using compounds.
Ingredients
Method
dissolve A, then boil to 118C/soft ball.
when the syrup is nearly at temp, whip the egg white until ribbon stage.
when 118 is achieved, pour the sugar mix into the still whipping egg white. make sure you pour between bowl and whisk, as the sugar will set as soon as it touches steel. the mix will bulk up, then add the warmed gelatine, and keep whipping until the mix is cold. pour into a tray lined with cling film and dusted with a mix of cornflour and icing sugar, sprinkle more on top, then cling film and put something on top to level it off.
when set, cut to required size and shape.
alternatively when still pliable, pour into piping bag, pipe into logs, and cut to pieces, like the old flumps from the school tuck shop!
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