recipe for 10 servings
Syrup
Ingredients:
250 gr sugar
50 gr water
34.5 gr glucose syrup
34.5 gr trimoline
Method:
Place all the ingredients in a saucepan. Bring up to 112°C.
Fruit Puree /Gelatin
Ingredients:
100 gr passion fruit puree
150 gr mango puree
25 gr gelatin
Method:
Combine the fruit puree. Hydrate the gelatin in the puree by layering the gelatin into the puree
Marshmallow
Ingredients:
Syrup
Fruit puree/gelatin
Maltodextrin
Method:
Place the fruit puree in a mixing bowl. Whip over low speed to increase to medium while pouring the syrup over. Increase to high speed and let cool down to about 25°C.
Spread an acetate sheet with grease spread, place 2 metals bars on each side. Pour the marshmallow mixture in between, spread with a spatula.
Place another acetate sheet, spread with grease over. Roll out with a pastry pin and let set.
Cut into strips, roll into the maltodextrin.
is there a substitute for the trimoline taht i can use? what is the purpose of the maltodextrin( I have it) could I use powdered sugar/potato starch?
Posted by: Chicken Fried Gourmet | July 01, 2008 at 07:08 PM
Is this what you would generally recommend for making marshmallows? In other words, if you wanted to make other flavors, you would hydrate the gelatin into your flavor base and then proceed with the remaining steps/ingredients?
Thank you for sharing the recipes, btw, it's a wonderful move, IMO.
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Posted by: Rob | December 28, 2008 at 07:04 PM
The Marshmallow Passion Fruit was absolutely DELICIOUS!! Thank you soo much!
Posted by: Emily Adams | January 07, 2009 at 04:43 AM
What a great dessert! Thanks for the recipe. A little complicated but worth it.
Posted by: John S | February 10, 2009 at 08:05 PM
I love the Fruit Puree /Gelatin I love the fruit and they are very healthy, some people in a Canadian Pharmacies recommended me eat fruits all day.
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