Chosen for its natural berry-like acidity and vibrant fruit notes, this airy Ruby marshmallow softens an intense grapefruit pâte de fruit core. This pairing perfectly highlights Ruby’s ability to amplify fruit expression while maintaining clarity and lift across contrasting textures.

Level:: Medium
Makes:: approx 20 pieces
Shelf life:: 2-3 weeks
Conservation:: Store at 16-18°C in an airtight container. Avoid humidity.

Demonstration video<span>Ruby Grapefruit Marshmallows</span>

Demonstration videoRuby Grapefruit Marshmallows

20 g

Grapefruit peel
1 g

Timut pepper
460 g

Grapefruit puree
44 g

Glucose syrup
9 g

Yellow pectin
310 g

Sugar
6 g

Citric acid

1. Blanch the grapefruit peel three times, then set aside.

2. Finely grind the Timut pepper and reserve.

3. In a separate bowl, whisk together the sugar and yellow pectin.

4. Combine the grapefruit puree, glucose syrup, blanched peels, and the pectin-sugar mixture. Emulsify with a hand blender until the peels are tiny specks.

5. Bring the mixture to a boil and cook to 106°C.

6. Remove from heat. Stir in the citric acid and ground Timut pepper.

7. Dispense immediately into moulds using a warmed sauce funnel.