Marshmallow
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Ingredients
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Unit of Measurement
- 360 g PreGel Five Star Chef Fiordica Gel Evolution - 61124
- 180 g water #1
- 250 g water #2
- 600 g sugar
- 200 g glucose
- 70 g PreGel Five Star Chef Pannacrema Compound
Method of Preparation
- Line a very flat sheet tray with a Silpat and a frame measuring 33x37x2.5cm.
- Combine the PreGel Five Star Chef Fiordica Gel Evolution and water #1 in the bowl of a stand mixer. Whisk well to combine and set aside to hydrate.
- Combine water #2, sugar, glucose, and PreGel Five Star Chef Pannacrema Compound in a saucepan and bring to a boil.
- Pour the boiling liquid over the hydrated PreGel Five Star Chef Fiordica Gel Evolution and whisk by hand until it is fully dissolved. Place on the mixer and whip on high speed until full volume is achieved, usually at a temperature of 33-35°C.
- Pour the marshmallow out into the prepared frame and cover the top with a second silpat.
- Allow the marshmallow to mature at room temperature overnight or in a refrigerator for several hours.
- Remove the marshmallow from the frame, cut and serve as desired.