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Marshmallow

Marshmallow

Marshmallow

PT1H

Why not try?

1
Put the water, glucose and sugar into a pan. Heat over a medium flame until all the sugar has dissolved, and the mixture reaches 130°C
  • 90ml of water
  • 40ml of glucose
  • 440g of sugar
2
In a clean bowl, whist the egg white until it achieves soft peaks. Very slowly add the sugar syrup to the egg whites, beating constantly with an electric mixer; continue to beat until the meringue has cooled to room temperature
  • 2 egg whites
3
Soften the gelatine in cold water. Put the Pernod into a clean bowl, and add the softened gelatine, stirring a little to make sure it dissolves. Fold the Pernod mixture into the meringue, being careful to use cutting motions and not knock the air out of the meringue
  • 22g of gelatine
  • 20ml of Pernod
4
Whisk the mixture together one last time, being sure that all the ingredients are incorporated
5
Lightly oil a 30 x 20cm baking tray. Dust with icing sugar, and tip the meringue mix in. Make sure the mix is spread evenly across the tray. Use a wet knife to spread the mix if necessary
  • icing sugar for dusting
6
Leave for an hour to set. Once it has set, dust a surface with cornflour and icing sugar, and very carefully tip the marshmallow out of the mold, using the palette knife to loosen the edges if need be
  • icing sugar for dusting
  • cornflour for dusting
7
Cut the marshmallow into squares and roll each square in the sugar and cornflour. Serve in a bowl

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Ingredients

Metric

Imperial

  • 90ml of water
  • 40ml of glucose
  • 440g of sugar
  • 2 egg whites
  • 22g of gelatine
  • 20ml of Pernod
  • icing sugar for dusting
  • cornflour for dusting

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Marshmallow

 
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