American snack

Level:
Medium
Makes:
±20 Servings

Passion fruit marshmallow

Ingredients

  • 200 g
    Passion fruit puree
  • 285 g
    Sugar
  • 96 g
    Invert sugar

Preparation

Mix and boil into a syrup at 110°C (230°F).

Ingredients

  • 120 g
    Invert sugar
  • 96 g
    Gelatin mass

Preparation

Mix in a blender. Pour over the syrup and whip

Pour into a frame and leave to cool in the refrigerator. 

Finishing and presentation

- Cut into strips with a guitar cutter and roll each strip up into a spiral.

- Push in a lolly stick and dip in milk chocolate Callebaut® Select 823NV.