Sour Cherry Marshmallow
Preparation
SOAK the No 2 gelatine in cold water.
COMBINE the No 1 ingredients.
COMBINE the cherry purée + sugar + invert and heat to 110°C.
COOL with the squeezed out gelatine.
POUR the mixture on the invert sugar from the No 2 ingredients and beat on high speed in the machine.
POUR into a high-sided frame lined with greaseproof paper, smooth and top with another layer of greaseproof paper.
The next day, REMOVE the top greaseproof paper by gently heating with hot air (hair dryer or heat gun).
APPLY the starch and icing sugar mixture.
TURN OVER and remove the other piece of greaseproof paper.
APPLY the starch and icing sugar mixture.
CUT and PUT the cubes in a mixing bowl with the starch and icing sugar mixture.
SIFT to remove the excess icing sugar. Pack and store.
Setting
At your discretion.
Ingredients:
No 1 ingredients
Sugar 480 g
Invert sugar 160 g
Léonce Blanc sour cherry purée 320 g
No 2 ingredients
Invert sugar 200 g
Gelatine Gold - 200 Bloom 32 g
Mix of starch and icing sugar
for coating 50/50
