After a few months away from my blog I will try to keep it updated.... Today's recipe is one of my favourite sweets in the world and really easy to do.
500 g Caster sugar
100 g Glucose
200 g Water
11 Gelatine leaves
18 g egg white powder
175 g fruit purée
50 g Icing sugar
50 g Corn flour
First of all place the fruit purée with the egg whites into a kenwood or any similar mixer with the whisks on.
Bring the sugar, glucose and the water into boil, till reaches 130 degrees, at that point add the gelatine previously soaked in cold water.
By the time syrup has the right texture, fruit purée will have the right emulsion so pour the syrup slowly and keep whisking till the mix has cold down.
Prepare a baking tray with cling film inside, then seave a mix of icing sugar and corn flower 50/50 and cover the bottom of the tray. Pour the mix into the tray, top up with some more icing mix and cover again with cling film. Place in the fridge for a couple of hours.
Once cold you can cut it in any shape you like. Make sure you pass all the marshmallows again in icing mix before to put away or they will stick together.