Line a very flat ¼ size sheet tray with a silpat mat.
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, PreGel Five Star Chef Pannacrema Compound Raspberry, and PreGel Five Star Chef Pannacrema Compound Lychee 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 the PreGel Five Star Chef Fiordica Gel Evolution is fully dissolved.
Place on the mixer and whip on high speed until full volume is achieved, usually 33-35°C.
Pour the marshmallow out into the prepared ¼ size sheet pan lined with a silpat mat and cover the top with a lightly oiled silpat. Or Pipe into lines and allow to mature before tying into knots.
Allow the marshmallow to mature at room temperature overnight or in a refrigerator for several hours.
Cut marshmallows using a guitar or with a knife dipped in hot water.