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Home / Strawberry Mint Marshmallow

Strawberry Mint Marshmallow

Strawberry Mint Marshmallow

Rating:

Recipe Created By:
PreGel Professional Training Center
Difficulty:
Intermediate

  • Components Of Recipe
  • Mint Puree
  • Mint Marshmallow
  • Strawberry Marshmallow

Mint Puree

100g (3.5oz)
200g (7.1oz)

Method of Preparation

  1. Bring a small pot of water to a boil and blanch the mint leaves for 30 seconds.
  2. Shock the mint leaves in ice water.
  3. Cool the blanching water over an ice bath.
  4. Combine the blanched leaves with 200 grams of water from the blanching, and puree in a blender until exceedingly smooth; strain through a cheesecloth.
  5. Use as needed in the Mint Marshmallow recipe.

Mint Marshmallow

180g (6.3oz)
90g (3.2oz)
125g (4.4oz)
300g (10.6oz)
100g (3.5oz)
35g (1.2oz)

* can be replaced with

Method of Preparation

  1. Combine and mint puree #1 in the bowl of an electric mixer; whisk together by hand to combine; set aside to hydrate.
  2. Combine the remaining ingredients in a saucepan and bring to a boil, whisking occasionally.
  3. Pour the boiling liquid over the Pastry Gelatin Base mixture in the mixing bowl, and whisk by hand to combine until smooth.
  4. Place the bowl on the mixer, with the whip attachment, and whip on high speed until light and fluffy, about 8 minutes, or until the mixture reaches a temperature around 35°C/95°F.
  5. Pour out onto a prepared frame measuring 33x37x25cm/ 13x14.5x1in.
  6. Allow to set in the refrigerator while preparing the Strawberry Marshmallow.

Strawberry Marshmallow

180g (6.3oz)
90g (3.2oz)
125g (4.4oz)
300g (10.6oz)
100g (3.5oz)
35g (1.2oz)
as needed

* can be replaced with

Method of Preparation

  1. Combine and water in the bowl of an electric mixer; whisk together by hand to combine; set aside to hydrate.
  2. Combine the remaining ingredients in a saucepan and bring to a boil, whisking occasionally.
  3. Pour the boiling liquid over the Pastry Gelatin Base mixture in the mixing bowl, and whisk by hand to combine until smooth.
  4. Place the bowl on the mixer, with the whip attachment, and whip on high speed until light and fluffy, about 8 minutes, or until the mixture reaches a temperature around 35°C/95°F.
  5. Pour out on top of the previously prepared Mint Marshmallow.
  6. Allow to set for at least 12 hours, preferably 24 hours.
  7. Remove from frame; dust with ; cut as desired and toss in more .
  8. Sift the marshmallows well to remove excess dextrose.
  9. Serve as desired.