Ruby marshmallow

Created by

  • Patrick Aubrion - Chef and owner of chocolaterie/pâtisserie Aubrion Chocolates
level 1

Recipe components

Used Callebaut products

Natural marshmallow

IngredientsPreparation
  • 82g
    invert sugar

Put in whipper bowl.

  • 10g
    gelatin leaves gold

Soften in cold water.

  • 180g
    caster sugar
  • 57g
    invert sugar
  • 60g
    water

Boil to 110°C. Mix in gelatine leaves.
Pour on top of invert sugar. Whisk on full
speed.
 

At 30°C, frame whisked mixture.

Raspberry marshmallow

IngredientsPreparation
  • 82g
    invert sugar

Put in whipper bowl.

  • 10g
    gelatin leaves gold

Soften in cold water.

  • 180g
    caster sugar
  • 57g
    invert sugar
  • 60g
    water

Boil to 110°C. Mix in gelatine leaves. Pour on top of invert sugar. Whisk on full speed.

  • 1g
    red colour liquid
  • 2g
    raspberry flavouring

Add. Whisk

At 30°C, frame whisked mixture on top of natural marshmallow. Leave to set for 1 day.

Dipping marshmallow

IngredientsPreparation

Pre-crystallise.

Cut squares. Dip into ruby RB1.
Create wave-effect with air blower.