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Marshmallow

Marshmallow

Marshmallow

PT1H

Why not try?

1
Place the water, glucose and sugar in 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 an electric mixer with a whisk attachment, beat the egg whites to achieve soft peaks. Very slowly add the sugar syrup to the egg whites in a thin stream, beating constantly. Continue to beat on a medium speed until the meringue has cooled to room temperature and is thick and glossy
  • 2 egg whites
3
Combine the gelatine with the Pernod and whisk to dissolve, placing over a flame to warm slightly if necessary
  • 22g of gelatine
  • 20ml of Pernod
4
Pour the Pernod mixture into the meringue and whisk on a very low speed until just combined
5
Lightly oil a 30 x 20cm baking tray. Dust with icing sugar and tip the meringue mixture in. Make sure the mixture is spread evenly across the tray, using a wet knife to spread the the mixture out 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 a palette knife to loosen the edges if need be
  • cornflour for dusting
  • icing sugar 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

Marshmallows

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

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Marshmallow

 
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