Recipe: Fruit marshmallow (strawberry)

coulis and gelatin

This is a quick variation on the marshmallow very similar to the regular one in the previous post.  Assuming that you don't make your coulis with any fats, any fruit will do (providing the coulis is cooked out, even those fruits that don't play nice with gelatin).  Again, it is nice to know that the flavouring is all natural.  What's more, many other recipes for fruit marshmallows are a lot more gelatin based in order to get more fruit colour, but if you try to torch them they melt.  These marshmallows are paler in colour, but the flavour is nice and they will torch - they will soften of course, but you can get the caramelization and toasted effect quite nicely.

whip the whites and coulis together

You will need:

3                           egg whites

5 sheets                gelatin

80ml / 1/3C          sugar

60ml / 1/4C          fruit coulis (strawberry)

Method:

 - hydrate the gelatin and drain

 - warm up the coulis, add the sugar, melt in the gelatin and set aside to cool to just above room temperature

 - whip the egg whites to medium firm peak

fill the mold

 - add the gelatin/coulis mix

 - whip until cool

 - line a tray or mold with plastic wrap

 - fill the tray or mold

 - allow to set completely 

 - cut desired shapes

 - torch

 - enjoy