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Home / Lemon Vanilla Marshmallows

Lemon Vanilla Marshmallows

Lemon Vanilla Marshmallows

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Lemon Marshmallows
  • Vanilla Marshmallows

Lemon Marshmallows

360g (12.7oz)
180g (6.3oz)
250g (8.8oz)
600g (21.2oz)
200g (7.1oz)
70g (2.5oz)

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.

Vanilla Marshmallows

360g (12.7oz)
180g (6.3oz)
250g (8.8oz)
600g (21.2oz)
200g (7.1oz)
90g (3.2oz)

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™ 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.
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