For 6 servings
To prepare the previous day
- 8 sheets of gelatine
- 120g caster sugar
- 90g inverted sugar or Trimoline (40g + 50g)
- 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.
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.
A family entreprise founded in 1977, the Bouillet establishment welcomes you into its treasure trove of a shop, newly refurbished in 2003. On offer : chocolates, cakes and icecreams which marry modernity and creativity. Our speciality : the « Maca’Lyon® », which combines macaroons with salted b [...]Read more