Marshmallow
12 gelatin sheet ( 3 tb / 21 g powdered gelatin )
2/3 cup / 150 ml water
2 1/2 cups + 2 tb / 500 g + 25 g granulated sugar
1/4 cup / 75 g glucose syrup or corn syrup
6 egg whites
1/2 cup / 100 g strawberry pulp
5 tb orange flower water
Presentation
3/4 cup / 100 g confectioners' (icing) sugar
2/3 cup / 100 g potato starch
1. Cut parchment paper to line the surface of a baking sheet and place the square mould on top
If you do not have square mould, cut a piece of alumunium foil 20 inches/50 cm long. Fold several times lengthwise to create a strip 50 x 3 cm.
Fold this strip in half to obtain a right angle with two 25 cm long sides. Place on the rimmed baking sheet, and using 2 sides of the sheet, form a square in the corner. By doing this, you will have created a 25x25 cm frame
2. Place the gelatin sheet in a small bowl ofvery cold water. Allow to soften to 10 minutes.
Drain the gelatin sheet, squeezing hard to remove all excess liquid and set aside
Put the 2/3 cup / 150 ml of water, granulated sugar and glucose syrup in a saucepan. Bring mixture to 270 F on the candy thermometer. When the sugar reaches 250 F, start to beat the egg whites in a large clean, dry bowl. Once they are white and frothy, add the 2 tb of granulated sugar and whip. The egg whites and cooked sugar must be ready at the same time. Incorporate the cooked sugar little by little into the whipped egg whites, continuing to whip to obtain a meringue.
3. Add the well-drained gelTin sheet to the hot meringue. Combine to melt the gelatin. Using a wooden spoon or rubber spatula, delicately fold in yhe strawberry pulp and the orange flower water.
4. Pour the marshmallow into the square mould, to a thickness of 3 cm. allow to ool completely and harden o ernight in a cool place (12 C to 16 C). You can also cover with plastic wrap and place in the refrigerator.
5. The following day, prepare a mixture of confectioners' sugar and potato strarch to use for cutting and coating the marshmallow. Sprinkle ome oer the work surface.
Slide the tip of a knife around the inside of the mould to loosen the set marshmallow. Remove from the mould and place on the work surface.
For marshmallow squares, use a knife dipped in hot water, wiped clean before each cut.
Slice strips 3 cm thick and cut again in the opposite direction to form 3x3 cm squares.
Roll the cut marshmallow in the confectioners' sugar and potato starch mixture to coat, shake off any excess and allow to dry uncovered for 6 hours.
12 gelatin sheet ( 3 tb / 21 g powdered gelatin )
2/3 cup / 150 ml water
2 1/2 cups + 2 tb / 500 g + 25 g granulated sugar
1/4 cup / 75 g glucose syrup or corn syrup
6 egg whites
1/2 cup / 100 g strawberry pulp
5 tb orange flower water
Presentation
3/4 cup / 100 g confectioners' (icing) sugar
2/3 cup / 100 g potato starch
1. Cut parchment paper to line the surface of a baking sheet and place the square mould on top
If you do not have square mould, cut a piece of alumunium foil 20 inches/50 cm long. Fold several times lengthwise to create a strip 50 x 3 cm.
Fold this strip in half to obtain a right angle with two 25 cm long sides. Place on the rimmed baking sheet, and using 2 sides of the sheet, form a square in the corner. By doing this, you will have created a 25x25 cm frame
2. Place the gelatin sheet in a small bowl ofvery cold water. Allow to soften to 10 minutes.
Drain the gelatin sheet, squeezing hard to remove all excess liquid and set aside
Put the 2/3 cup / 150 ml of water, granulated sugar and glucose syrup in a saucepan. Bring mixture to 270 F on the candy thermometer. When the sugar reaches 250 F, start to beat the egg whites in a large clean, dry bowl. Once they are white and frothy, add the 2 tb of granulated sugar and whip. The egg whites and cooked sugar must be ready at the same time. Incorporate the cooked sugar little by little into the whipped egg whites, continuing to whip to obtain a meringue.
3. Add the well-drained gelTin sheet to the hot meringue. Combine to melt the gelatin. Using a wooden spoon or rubber spatula, delicately fold in yhe strawberry pulp and the orange flower water.
4. Pour the marshmallow into the square mould, to a thickness of 3 cm. allow to ool completely and harden o ernight in a cool place (12 C to 16 C). You can also cover with plastic wrap and place in the refrigerator.
5. The following day, prepare a mixture of confectioners' sugar and potato strarch to use for cutting and coating the marshmallow. Sprinkle ome oer the work surface.
Slide the tip of a knife around the inside of the mould to loosen the set marshmallow. Remove from the mould and place on the work surface.
For marshmallow squares, use a knife dipped in hot water, wiped clean before each cut.
Slice strips 3 cm thick and cut again in the opposite direction to form 3x3 cm squares.
Roll the cut marshmallow in the confectioners' sugar and potato starch mixture to coat, shake off any excess and allow to dry uncovered for 6 hours.
