> Recipes > Marshmallow

Banana marshmallow

Banana marshmallow

Banana marshmallow

PT40M

Why not try?

1
Heat the sugar and water to 125ᵒC in a thick bottomed pan
  • 750g of sugar
  • 260ml of water
2
Whisk the egg whites to medium peak then slowly add the hot syrup mix, and continue whisking until cold. Soak the gelatine in cold water until soft
  • 35g of gelatine
  • 3 egg whites
3
Place the banana purée, mixed spice and cinnamon in a pan and warm - do not boil
  • 260g of banana purée
  • 3g of mixed spice
  • 2g of cinnamon
4
Remove the gelatine from the water and squeeze out. Add to the purée, mix and allow to melt
5
Slowly pour the purée mix into the meringue whilst still whisking, continue to whisk until the bottom of the bowl is lukewarm. Pour into mould, then allow to cool and set
6
Cut into squares, coat in toasted coconut
  • coconut for dusting, toasted

Want more recipes like this delivered to your inbox?

Sign up to our newsletter now and we'll send you a hand-picked round-up of the best seasonal recipes and features from the best chefs each week.

Thanks for subscribing

We'll only contact you around once per week with the best recipes and features. You can unsubscribe at any time.

Ingredients

Metric

Imperial

Comments ()

Banana marshmallow

 
Order by
...   ...

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

(Editing)

>

This comment was edited

Please enter text

Comments must be less than characters

This comment has been deleted

Report this comment

Please state your report in the space below

Please enter text

Reports must be less than 750 characters

loading

>

Please enter text

Comments must be less than characters

Be the first to leave a comment on this page...
...   ...