- Hydrate the gelatin sheets in 1 litre of cold water for 15 minutes.
- Place the fruit puree, hydrated and wrung out gelatine and trimoline in the bowl of the mixer.
- At the same time, heat the water, sugar and glucose in a saucepan at 110°C. Remove from the heat and pour little by little into the bowl of the mixer, beating at medium speed.
- Continue to rise and as soon as the mixture begins to thicken, increase the speed of the mixer.
- At 40°C, remove the device from a 2.5 cm high frame. previously oiled
- Sprinkle the surface with the starch and icing sugar mixture.
- Leave to rest for 24 hours in the frame, then cut with a guitar and coat with the starch and icing sugar mixture.
Starch and icing sugar mixture
Ingredients:
- 650 g corn starch
- 350 g icing sugar
Important: For marshmallows with purees and citrus juices, bring the syrup to 115°C instead of 110°C.
