Banana marshmallow
Item 1 of 1
- Petit four
- 6
- 40 minutes
This recipe for banana marshmallows might seem to be just for children but they are not. Dominic Chapman has found that they are loved by adults too. They add a little fun to any grown up dinner party. For more ways to use banana in your cooking, have a look through our collection of banana recipes.
First published in 2015
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Ingredients
Metric
Imperial
- 750g of sugar
- 260ml of water
- 3 egg whites
- 260g of banana purée
- 3g of mixed spice
- 2g of cinnamon
- 35g of gelatine
- coconut for dusting, toasted
SAVE RECIPE
Equipment
- 4cm mould
Method
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
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