Friday 29 March 2024
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Vine peach marshmallows

FOR THIS RECIPE



  • For 6 servings
  • To prepare the previous day

RECIPE STEPS

1/ Ingredients

INGREDIENTS

  • 8 sheets of gelatine
  • 120g caster sugar
  • 90 g de sucre inverti ou Trimoline (40 g + 50 g)
  • 30g vine peaches purée
  • ½ vanilla pod

Soak the gelatine in water for 20 minutes to soften it.

In a saucepan, bring 120g of sugar, 40g of inverted sugar and the vine peaches purée to a boil. Bake at 110°C to produce a syrup.

Put the remaining 50g of inverted sugar in the bowl of a mixer and add the grains of the split and scraped vanilla before mixing.

Add the syrup and the drip-dried gelatine and whip in the mixer to raise the marshmallow.

Leave to cool before pouring on a baking plate covered with a sheet of baking paper or on a sheet of silicone and spread into a uniform layer.

Leave to rest for one night at room temperature and cut to the desired shape.


2/ Trick

The marshmallow can be poured into silicone moulds of different shapes such as teddy bears.

Grease the moulds very lightly with an oil spray, a sheet of paper towel or a brush.

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