Passion Fruit Marshmallows

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Ingredients

  • 360 gr. PreGel Five Star Chef Pastry Gelatin Base
  • 180 gr. water #1
  • 100 gr. water #2
  • 100 gr. sugar
  • 40 gr. PreGel 5-Star Chef Pastry Select Passion Fruit Compound
  • 500 gr. PreGel Passion Fruit Arabeschi (Passion Fruit with Seeds)

Method

  1. Line a very flat sheet tray with a Silpat  and a frame measuring 33x37x2.5cm.
  2. Combine the PreGel Five Star Chef Pastry Gelatin Base and water #1 in the bowl of a stand mixer.
  3. Whisk well to combine and set aside to hydrate.
  4. Combine water #2, sugar, PreGel 5-Star Chef Pastry Select Passion Fruit Compound and PreGel Passion Fruit Arabeschi (Passion Fruit with Seeds) in a saucepan and bring to a boil.
  5. Pour the boiling liquid over the hydrated PreGel Five Star Chef Pastry Gelatin Base and whisk by hand until the PreGel Five Star Chef
  6. Pastry Gelatin Base is dissolved.
  7. Place on the mixer and whip on high speed until full volume is achieved, usually 33-35 °C.
  8. Pour the marshmallow out into the prepared frame and cover the top with a second Silpat.
  9. Allow the marshmallow to mature at room temperature overnight or in a refrigerator for several hours.
  10. Remove the marshmallow from the frame and cut and serve as desired.
Source: http://www.pregelrecipes.com/