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Cooking
Homemade Mango Marshmallows
· 6 servings
Prepare the gelatine base
First, prepare the base for that perfect texture. Pour powdered gelatine into a small bowl and cover it with cold water. Stir and leave it to bloom undisturbed, so it dissolves smoothly and evenly later in the hot syrup.
Make the sugar syrup
In a small saucepan, combine granulated sugar, water, and the first portion of invert sugar. Bring the mixture to a boil while stirring constantly, and keep heating it until your thermometer reads exactly 110°C. Meanwhile...
Whip in the stand mixer
In the bowl of your stand mixer, add the remaining portion of invert sugar and turn the whisk on to medium speed. Measure out your fruit paste. Once the syrup in the saucepan reaches 110°C, start pouring it slowly and steadily into the bowl.
Build the marshmallow mixture
Once the syrup is in the bowl, add the bloomed gelatine and the mango paste. Keep whipping on the highest speed until the mixture whips up into a firm foam. Finally, add a pinch of food coloring and whip briefly to blend in the color.
Shape the marshmallow mixture
Prepare a silicone mold or baking paper dusted with powdered sugar. The mixture sets quickly, so work fast. You can either smooth it out flat or transfer it into a piping bag to shape it.
Let set overnight
Now let the marshmallows rest and set at room temperature, ideally until the next day. Patience pays off here, as they'll turn out beautifully springy and stable, and won't tear when you handle them afterward.
Cut and coat
Once the marshmallows have set, use scissors to snip them into small cubes, or use gingerbread cutters to shape them. You can lightly dust the marshmallows in powdered sugar so they don't stick together. Enjoy!