Branching Out: Spruce Up Hot Chocolate Sales with Seasonal Marshmallows

Recipes created by: Chef Frederic Monti

Raspberry Marshmallows

Directions:
Note: If glucose is not available, light corn syrup may be used instead.

1. Bring puree, water, simple syrup, sugar, dextrose and glucose to a boil.
2. Pour mixture into a mixing bowl fitted with the whisk attachment; add PreGel Albumissimo (Egg White Base) and whip on high speed.
3. In a separate bowl, hydrate the gelatin in ice water then drain the excess water; add the 5-Star Chef Pastry Select Raspberry Compound or PreGel Raspberry Fortefrutto® and melt.
4. Add the gelatin mixture and coloring to the mixing bowl, and continue whipping until fluffy, stiff peaks are formed.
5. Dust a sided sheet pan with powdered sugar and spread the mixture evenly onto the pan.
6. Finish by dusting with more powdered sugar.
7. Allow to rest until set, about 2–3 hours, and store well wrapped until ready to cut and use.
8. Sprinkle each cut marshmallow with powdered sugar to prevent sticking.

White Mint Marshmallows

Directions:
Note: If glucose is not available, light corn syrup may be used instead.

1. Bring water, sugar, dextrose and glucose to a boil.
2. Pour mixture into a mixing bowl fitted with the whisk attachment; add PreGel Albumissimo® (Egg White Base), green and blue coloring, and whip on high speed.
3. In a separate bowl, hydrate the gelatin in ice water then drain the excess water; add the
4. 5-Star Chef Pastry Select White Mint Compound or PreGel White Mint Traditional Paste and liquor, then melt.
5. Add the gelatin mixture to the mixing bowl, and continue whipping until fluffy, stiff peaks are formed.
6. Dust a sided sheet pan with powdered sugar and spread the mixture evenly onto the pan.
7. Finish by dusting with more powdered sugar.
8. Allow to rest until set, about 2–3 hours, and store well wrapped until ready to cut and use.
9. Sprinkle each cut marshmallow with powdered sugar to prevent sticking.