Ingredients for 60 marshmallows
480 g (17 oz) sugar
180 g (6 oz) invert sugar
190 g (7 oz) water
1 Madagascar vanilla pod
Cook the sugar, the invert sugar, the previously split and scrubbed vanilla pod and the water at a temperature of 110°C/230°F.
263 g (9.3 oz) invert sugar
38 g (1.3 oz) powder gelatin 200
228 g (8 oz) cold water
2.5 g (0.1 oz) diluted citric acid
16 g (0.6 oz) cocoa butter
10 g (0.3 oz) liquid vanilla
Lay the invert sugar at the bottom of the vat and add mix 1, pouring it while whipping it with a whisk set on position 2. Go to position 3 as soon as the whole of mix 1 has been poured.
Melt the gelatin with water in the microwave oven and pour in the vat. Mix till you get a ribbon.
Add the citric acid, the preheated cocoa butter (40°C/105°F) and the liquid vanilla. As soon as the mixture is homogeneous, pour between 60cm/25″ long rulers, 2cm/0.8″ thick placed on paraffined paper (just a few drops painted with a brush are enough). Store away for the night at room temperature. Note that the meringue can be poured in Flexipan moulds of any shape.
Cut the marshmallow with a slicer on the next day.
On the slopes of the Butte Montmartre, Arnaud Larher has established himself in an old impressionist art gallery.Therefore it comes as no surprise that he dare blend tradition with a hint of the subversive : dark chocolate mousse with blackberry compote, and blackberry tea, raspberry compote or salt [...]Read more