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Home / Vanilla Raspberry Marshmallows

Vanilla Raspberry Marshmallows

Vanilla Raspberry Marshmallows

Rating:

Recipe Created By:
Frederic Monti
Difficulty:
Advanced

  • Components Of Recipe
  • Vanilla Marshmallow
  • Raspberry Marshmallow

Vanilla Marshmallow

360g (12.7oz)
180g (6.3oz)
250g (8.8oz)
600g (21.2oz)
200g (7.1oz)
30g (1.1oz)

Method of Preparation

  1. Line a very flat sheet tay with a Silpat® and a frame measuring 33x37x2.5cm.
  2. Combine the 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 in a saucepan and bring to a boil.
  4. Pour the boiling liquid over the hydrated and whisk by hand until the is fully dissolved. Place on the mixer and whip on high speed until full volume is achieved, usually 33-35°C/91-95°F.
  5. Pour the marshmallow out into the prepared frame, filling the frame only half full and making a completely flat layer.
  6. Place in the refrigerator to set and proceed with making the Raspberry Marshmallow layer.

Raspberry Marshmallow

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

* can be replaced with

Method of Preparation

  1. Follow steps 2-4 from the Vanilla Marshmallow method of preparation.
  2. Pour the Raspberry Marshmallow out into the prepared frame and cover the top with a second Silpat®.
  3. Allow the marshmallow to mature at room temperature overnight or in a refrigerator for several hours.
  4. Remove the marshmallow from the frame and cut and serve as desired.

Have Questions?

Speak to our chef's at the PreGel Professional Training Center to learn more about this recipe.
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