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Mint marshmallow

1.00 h 4 raciones
Difficulty: 
Alta

Ingredients

25g unflavored geltin
150g granulated sugar
70g cup cool water
60g water
1/8 teaspoon peppermint extract
Pinch of salt
3 drops electric green.

 METHOD

  1. Add the gelatin packets to the bowl of a stand mixer. Pour 70g of the water over the gelatin to bloom while you prepare the sugar syrup.
  2. To a small saucepan over medium heat, add the remain 60g water 150 sugar, and salt. Bring the mixture to a boil and boil for a full minute. Remove the syrup mixture from the heat.
  3. Then, turn the stand mixer to low and break up the bloomed gelatin. Once mixed, slowly pour the hot syrup into the gelatin while mixing. Increase the speed to high and beat until light white and fluffy. It should take 10 minutes. You want your marshmallow to reach soft peaks so that it will hold it shape when piped.
  4. Once the marshmallow is light and fluffy, add the mint extract. Scrape down the sides and mix until everything is incorporated.
  5. Spoon the mixture into the prepared piping bag. Squeeze marshmallow roses
  6. Let set for 4-5 hours, powder with icing sugar.

TOOL: a large piping bag open star piping tip (Wilton 1M)

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