Raspberry Marshmallow
Ingredients
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- 1
Bring the sugar, the first portion of invert sugar (75 g) and the raspberry purée to 110°C.
- 2
Pour the syrup into the mixer bowl over the second portion of invert sugar (110 g).
- 3
Add the melted gelatin mass and the citric acid (and a water-soluble coloring, if desired), then whip for 5 min on high speed.
- 4
Pipe with a piping bag or pour into a frame on a sheet pan dusted with the powdered sugar and starch mixture; let rest at room temperature until the next day.
- 5
Cut, then roll the pieces in the rest of the powdered sugar and starch mixture.
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Per 100g
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