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  • Raspberry and Peacb Marshmallow

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    api-89805418
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    This document provides instructions for making raspberry and peach marshmallows. It involves boiling sugar and water, soaking gelatin, whisking egg whites to stiff peaks, adding the gelatin and sugar mixture to the egg whites, whisking until cool, adding reduced raspberry or peach puree, laying the mixture on a greased tray and refrigerating to set, then cutting into cubes and rolling in icing sugar. The process is repeated to make one layer of raspberry marshmallow and another of peach marshmallow, which are layered and cut after setting in the fridge.

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    This document provides instructions for making raspberry and peach marshmallows. It involves boiling sugar and water, soaking gelatin, whisking egg whites to stiff peaks, adding the gelatin and sugar mixture to the egg whites, whisking until cool, adding reduced raspberry or peach puree, laying the mixture on a greased tray and refrigerating to set, then cutting into cubes and rolling in icing sugar. The process is repeated to make one layer of raspberry marshmallow and another of peach marshmallow, which are layered and cut after setting in the fridge.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    250 views1 page

    Raspberry and Peacb Marshmallow

    Uploaded by

    api-89805418
    This document provides instructions for making raspberry and peach marshmallows. It involves boiling sugar and water, soaking gelatin, whisking egg whites to stiff peaks, adding the gelatin and sugar mixture to the egg whites, whisking until cool, adding reduced raspberry or peach puree, laying the mixture on a greased tray and refrigerating to set, then cutting into cubes and rolling in icing sugar. The process is repeated to make one layer of raspberry marshmallow and another of peach marshmallow, which are layered and cut after setting in the fridge.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOC, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Raspberry and Peacb Marshmallow 250g sugar 80g water 50g egg whites 14g Gelatine 200g raspberry

    puree reduced down to 70g. (200g peach puree reduced down to 70g) for the 2nd batch

    Bring the sugar and water to the boil and take to 121oc. Soak the gelatine in water and then drain off. Whisk the egg whites to a stiff peak in a kitchen aid or similar electrical whisk. Add the gelatine to the sugar and water. Then add the sugar mix into the the egg whites. Whisk the mix until cool in a kitchen aid. Add the reduced fruit puree and lay onto a tray lined with greaseproof. Leave to set in the fridge for about 1 hour. Repeat the process again but adding the reduced peach puree this time. Once the mix is ready pour on top of the other marshmallow, leave to set in the fridge. Once set, cut out into 1 cm cubes and then roll in icing sugar.

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