Ingredients

Caramel ganache
sugar
0.50 cup
125 g
4.38 oz
4.12 fl oz
cream (33-35%)
0.50 cup
140 g
4.90 oz
4.62 fl oz
white chocolate
0.50 cup
150 g
5.25 oz
4.95 fl oz
Marshmallow
gelatin
1.25 tbsp
20 g
0.70 oz
0.66 fl oz
water
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
egg whites
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Syrup
mango puree
0.50 cup
100 g
3.50 oz
3.30 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
water
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
glucose syrup
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz

Method

Caramel ganache

  • 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.

Marshmallow

  • 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.

Syrup

  • 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.

Marshmallow mass

  • 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.

Bon Appetit!