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Pastry Chef Alexandre Bourdeaux
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Marshmallow Pera e Pesca

Pasticceria
Ingredients

Peach Marshmallow

  • Caster sugar g. 543
  • Water g. 163
  • Glucose powder g. 54
  • Gelatine g. 109
  • Egg white g. 130
  • Peach aroma g. 1
  • Peach Cubes HG Cesarin g. 80
  • Orange food colouring q.s.

Pear Marshmallow

  • Caster sugar g. 543 Water g. 163
  • Glucose powder g. 54
  • Gelatine g. 109
  • Egg white g. 130
  • Peach aroma g. 1
  • Pear Cubes HG Cesarin g. 80
  • Orange food colouring q.s.
Preparation

Peach Marshmallow

Method Boil water, glucose and sugar at 114 ° C. Pour the egg white into the mixer bowl. Make an Italian meringue, add the melted gelatine and cool it down at 40° C. Leave to cool down in a bowl. Add Peach Cubes HG , color and flavouring.

Pear Marshmallow

Method Boil water, glucose and sugar at 114 ° C. Pour the egg white into the mixer bowl. Make an Italian meringue, add the melted gelatine and cool it down at 40° C. Leave to cool down in a bowl. Add Pear Cubes HG , color and flavouring.

Assembly

Make a first layer of marshmallow in a rectangle frame. After gelatinisation, pour the second layer and leave it to set completely. After 12 hours, cut into cubes and sprinkles with icing sugar.

Partnership