
Recipes created by: Chef Frederic Monti
Raspberry Marshmallows
Grams | Ounces | Ingredients |
---|---|---|
200g | 7oz | raspberry puree |
50g | 2oz | water |
100g | 3.5oz | simple syrup |
100g | 3.5oz | sugar |
100g | 3.5oz | PreGel Dextrose |
300g | 10.6oz | glucose |
35g | 1.2oz | gelatin sheets |
140g | 5oz | PreGel Albumissimo (Egg White Base) |
100g | 3.5oz | 5-Star Chef Pastry Select Raspberry Compound or PreGel Raspberry Fortefrutto® |
50g | 2oz | mint liquor |
2-3 drops each | red food coloring |
Directions:
Note: If glucose is not available, light corn syrup may be used instead.
- Bring puree, water, simple syrup, sugar, dextrose and glucose to a boil.
- Pour mixture into a mixing bowl fitted with the whisk attachment; add PreGel Albumissimo (Egg White Base) and whip on high speed.
- 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.
- Add the gelatin mixture and coloring to the mixing bowl, and continue whipping until fluffy, stiff peaks are formed.
- Dust a sided sheet pan with powdered sugar and spread the mixture evenly onto the pan.
- Finish by dusting with more powdered sugar.
- Allow to rest until set, about 2–3 hours, and store well wrapped until ready to cut and use.
- Sprinkle each cut marshmallow with powdered sugar to prevent sticking.
White Mint Marshmallows
Grams | Ounces | Ingredients |
---|---|---|
200g | 7oz | water |
300g | 10.6oz | sugar |
150g | 5.3oz | water |
100g | 3.5oz | glucose |
30g | 1oz | PreGel Textura |
100g | 3.5oz | PreGel Albumissimo® (Egg White Base) |
50g | 2oz | 5-Star Chef Pastry Select White Mint Compound or PreGel White Mint Traditional Paste |
50g | 2oz | mint liquor |
3 drops | green food coloring (optional) | |
1 drop | blue food coloring (optional) |
Directions:
Note: If glucose is not available, light corn syrup may be used instead.
- Bring water, sugar, dextrose and glucose to a boil.
- 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.
- In a separate bowl, hydrate the gelatin in ice water then drain the excess water; add the
- 5-Star Chef Pastry Select White Mint Compound or PreGel White Mint Traditional Paste and liquor, then melt.
- Add the gelatin mixture to the mixing bowl, and continue whipping until fluffy, stiff peaks are formed.
- Dust a sided sheet pan with powdered sugar and spread the mixture evenly onto the pan.
- Finish by dusting with more powdered sugar.
- Allow to rest until set, about 2–3 hours, and store well wrapped until ready to cut and use.
- Sprinkle each cut marshmallow with powdered sugar to prevent sticking.