Rebellious marshmallows
This quick and easy homemade marshmallow recipe shows you how to make marshmallows with a delightfully fluffy texture and a multi-colour twist. Want to give these silky soft treats a little bit of extra? Then dip them into strawberry-flavoured chocolate for some delicious chocolate crunchiness and sweet strawberry taste.
Recipe
Rebellious marshmallows
| ingredients | preparation |
|---|---|
|
Mix together and boil to 114°C. |
|
Dissolve gelatine in water. Pour previous mixture on gelatine and beat for 2 minutes in stand mixer at medium speed. |
|
Add to stand mixer and beat into a meringue of 35°C. |
|
Divide into 4 parts and add coloured powder to each part. Add them all together in a bowl and gently fold the colours into each other. They should not blend completely. |
Fill a round-nozzled piping bag with the mixture. Pipe balls or spread out 1.5-cm-thick layer on silicone sheet. Leave to set in freezer for a few hours. |
|
|
Sprinkle a mix of 1/3 dextrose, 1/3 glucose powder and 1/3 potato starch on the marshmallows. Remove the marshmallow balls from the sheet with a pallet knife or cut the marshmallow slab into desired shapes and roll through the icing mixture again. Tip: dipping the marshmallows into Callebaut Strawberry flavoured chocolate gives them an extra luxurious touch. |
