Homemade Mango Marshmallows
·Preparing 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, then let it sit and bloom so it can later dissolve smoothly and evenly in the hot syrup.
Making the sugar syrup
In a small saucepan, combine caster sugar, water and the first portion of invert sugar. Bring the mixture to a boil, stirring constantly, and keep heating until your thermometer reads exactly 110°C. Meanwhile...
Whipping in the stand mixer
Add the remaining portion of invert sugar to the bowl of your stand mixer and start whipping on medium speed. Measure out your fruit paste. Once the syrup in the pan reaches 110°C, start pouring it slowly and steadily into the mixing bowl.
Building 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, stiff foam. Finally, add a pinch of food colouring and whip briefly to blend in the colour.
Shaping the marshmallow mixture
Prepare a silicone mould or baking paper dusted with icing sugar. The mixture sets quickly, so work fast. You can simply smooth it out flat or transfer it to a piping bag to create shapes.
Setting overnight
Now let the marshmallows rest and set at room temperature, ideally until the next day. The patience pays off, as they'll end up nicely springy and stable, and won't tear when you handle them later.
Final cutting and coating
Once the marshmallows have set, use scissors to snip them into small cubes, or use gingerbread cutters to shape them. You can lightly coat the marshmallows in icing sugar so they don't stick together. Enjoy!