Homemade Watermelon 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 and let it sit undisturbed to bloom, so it will later dissolve smoothly and evenly into the hot syrup.
Making the sugar syrup
In a small saucepan, combine granulated 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 mixer
Add the remaining portion of invert sugar to the bowl of your stand mixer and switch 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.
Creating the marshmallow mixture
Once the syrup is in the bowl, add the bloomed gelatine and the watermelon paste. Keep whipping on the highest speed until the mixture whips up into a firm 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 dries quickly, so work fast. You can simply smooth it level, 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. Patience pays off here, as they'll turn out beautifully 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 to keep them from sticking together. Enjoy!