Lemon Vanilla Marshmallows

Method of Preparation

1. Line a very flat sheet tray with a Silpat® and a frame measuring 33x37x2.5cm.
2. Combine the PreGel 5-Star Pastry Select Pastry Gelatin Base and water #1 in the bowl of a stand mixer. Whisk well to combine and set aside to hydrate.
3. Combine water #2, sugar, glucose and PreGel 5-Star Chef Pastry Select™ Lemon Compound in a saucepan, and bring to a boil.
4. Pour the boiling liquid over the hydrated PreGel 5-Star Pastry Select Pastry Gelatin Base and whisk by hand until the PreGel 5-Star Pastry Select Pastry Gelatin Base is fully dissolved. Place on the mixer and whip on high speed until full volume is achieved, usually 33°C -35°C/90˚F-95˚F.
5. Pour the marshmallow out into the prepared frame making sure to fill it only half way.
6. Allow the marshmallow to mature at room temperature overnight or in a refrigerator for several hours.

1. Line a very flat sheet tray with a Silpat and a frame measuring 33x37x2.5cm.
2. Combine the PreGel 5-Star Pastry Select Pastry Gelatin Base and water #1 in the bowl of a stand mixer. Whisk well to combine and set aside to hydrate.
3. Combine water #2, sugar, glucose and PreGel 5-Star Chef Pastry Select™ Vanilla Compound in a saucepan, and bring to a boil.
4. Pour the boiling liquid over the hydrated PreGel 5-Star Pastry Select Pastry Gelatin Base and whisk by hand until the PreGel 5-Star Pastry Select Pastry Gelatin Base is fully dissolved. Place on the mixer and whip on high speed until full volume is achieved, usually 33°C -35°C/90-°F-95°C.
5. pour the marshmallow out into the prepared frame with the Lemon Marshmallow.
6. Allow the layered marshmallow to mature at room temperature overnight or in a refrigerator for several hours before cutting.
7. Once the marshmallows are cut, toss in a mixture of confectioner’s sugar and cornstarch.