- So, first, let's cook the caramel ganache. Melt the sugar in a saucepan until liquid. It’s convenient to do it over a medium heat. Shake the saucepan gently during the process so that the sugar rises evenly. You don’t have to interfere actively. Next, pour in the hot cream (33-35%), and mix until smooth; remove the mass from the heat.
- Weigh the white chocolate in advance (the amount depends on the desired density). Pour the caramel mass onto the chocolate; mix, and punch with a blender. Cover the ganache with a plastic wrap, and refrigerate it for several hours.
- When the ganache has thickened, start making marshmallow.
- Let the gelatin swell in water for 20 minutes.⠀
- Start whipping the egg whites in a mixer bowl.
- When the foam appears, add the sugar, and keep whipping until soft beautiful peaks.
- Cook the syrup. In a saucepan, combine the mango puree, sugar, water and glucose syrup.
- Boil the mix for 4 minutes over a medium heat until lightly thickened.
- Gently pour the syrup into the egg whites (don’t stop whipping!).
- Immediately after adding the syrup, melt the gelatin for 20 to 30 seconds in the microwave to a liquid state, and add it to the mass.
- Whip the mass for another 2 to 3 minutes (the exact time depends on the power of your mixer). You will see that the mass has increased in volume, brightened and become quite dense.
- Add 50-75 g (2.65 oz) of mango puree to the warm mass, and mix quickly with a spatula.
- Pour the marshmallow mass into the greased molds; apply the caramel ganache on top, and draw a beautiful pattern using a skewer.
- Put the marshmallow in the fridge for a few hours until complete stabilization.
After the marshmallow is ready, take a knife or a spatula, and cut it into cubes, strips, or whatever you like. Roll the pieces in starch. Leave it for an hour or two in the "air", and then put it into a container.