Bahan:
Gelatin 40
g
Water,cold,for hydration 230 g
Sugar 680
g
Glucose Syrup 340
g
Honey 110
g
Invert Sugar 110
g
Water 170
g
Vanilla Extract 20 g
Cara Membuat:
1.
Stir the gelatin into the cold
water to hydrate.
2.
Combine the sugar, glucose syrup,
honey, invert sugar, and water in a saucepan and cook to 122oC/ 252oF.
3.
Pour the cooked sugar into a 12-qt
planetary mixer bowl and allow to cool to 100oC/ 212oF.
4.
While the syrup cools, melt the
hydrate gelatine over a water bath.
5.
Mix the melted gelatin into the
cooled sugar. Whip on high speed for 8 minutes, or until well aerated. Add the
vanilla extract.
6.
Spread into a half sheet pan lined
with parchment paper and well oiled.
7.
Place a piece of oiled parchment
paper on top of the marsmallow. Flatten the top by hand until smooth.
Alternative, marsmallow may be slabbed to ½ thickness for dipping in chocolate.
Allow to set overnight.
8.
Dust with sifted mixture of equal
partts confectioners sugar and cornstarch. Cut on a guitar, using the 22.5- mm
cutter. Dust the pieces with the starch mixture and vigorously in tamis to
remove the excess starch.
Note: when the marshmallow mixture in properly whipped, the specific gravity
should be below 0.40.
Variation:
Chocolate marsmallow Mix 90 g sifted cocoa powder into the
marsmallow after fully whipping. Add one- third cocoa powder to the starch
mixture for cutting.
Coffee marshmallow Add 50 g coffee extract at the end of
whipping.
Passion fruits marsmallows Add 70 g passion fruit puree (reduce by one half) after fully whipping.
Anise marshmallow Add 10 g ground anise while cooking the sugar.
Add 30 g pernod fully whipping.
Various flavoured Marshmallow Various manufactured flavours may be added at
the end of whipping, either with or without accompanying colours.
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