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Cooking
Homemade Watermelon Marshmallows
· 6 servings
Prepare the gelatine base
Start by preparing 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 later dissolves smoothly and evenly into 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
Add the remaining portion of invert sugar to the stand mixer bowl and turn the whisk attachment on to medium speed. Measure out your fruit paste. As soon as the syrup in the saucepan reaches 110°C, start pouring it slowly and steadily into the bowl.
Create the marshmallow mixture
Once the syrup is in the bowl, add the bloomed gelatine and watermelon 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 and dust it with icing sugar. The mixture dries out quickly, so work fast. You can either smooth it out gently or transfer it into a piping bag to create shapes.
Set overnight
Now let the marshmallows rest and set undisturbed 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, cut them into small cubes with scissors or use gingerbread cutters. You can lightly coat the marshmallows in icing sugar so they don't stick together. Enjoy!