Recipe Video
Ingredients
Marshmallow
egg whites
3pc
gelatin
1 sachet
sweetener
to taste
raspberries
50g
1.75oz
3.35tbsp
lemon acid
pinch
water
90g
3.04fl oz
coconut flakes
50g
1.75oz
3.35tbsp
Method
These marshmallows are delicious, healthy and airy. They are very simple and quick to cook!
Total product weight – 300 g (10.60 oz)
Cooking
- Pour the gelatin with water, and let it swell for 15 minutes. Then heat the gelatin with the sweetener over a low heat to dissolve the lumps.
- Mash the raspberries with a blender, and rub it through a sieve. Add 30 g (1.05 oz) of gelatin and sweetener (to taste) in the puree. Mix everything, and place in a pastry bag.
- Whip the egg whites with a pinch of lemon acid until peaks; then gradually pour in the gelatin, and keep whipping.
- Cover the mold with the cling film, and pour in the egg whites mass. Pour the raspberries on top with a thin stream, and make patterns using a toothpick.
- Place the mold in the fridge for half an hour to freeze the mass.
- Cut the finished marshmallow into cubes, and roll them in the coconut flakes.
Bon Appetit!
