Mandarin marshmallow

Name: Mandarin marshmallow
Ingredients: 72 g Water; 56 g Invert sugar; 75 g Granulated sugar; 6 g Gelatin powder; 8 g Mandarin concentrate

Airy marshmallow with the fresh, fruity taste of mandarin.Recipe by Marc Ducobu, chef ambassador of Les Vergers Boiron. Recipe for 30 pieces.

Ingredients

72gWater

56gInvert sugar

75gGranulated sugar

6gGelatin powder

8gMandarin concentrate

Rehydrate the gelatin in 31 grams of water.
Put 33 grams of invert sugar together with the mandarin concentrate in the mixing bowl of the mixer.
Heat the granulated sugar with the remaining 23 grams of invert sugar and 41 grams of water to 110°C.
Pour the warm syrup into the mixture while whisking at medium speed.
Melt the rehydrated gelatin, add it, and continue whisking until the marshmallow is airy.
Pour the mixture directly into a frame or suitable mold with a capacity of 0.5 liters, for example a frame of 13 x 13 x 3 cm or 18 x 10 x 3 cm.
Let the marshmallow crystallize overnight and then cut it into cubes.