Author: Patisserie Makes Perfect
Recipe type: Confectionery
This makes a LOT of delicious fluffy strawberry marshmallow. I'm afraid it's not vegetarian friendly as this includes gelatine. I found out an interesting tip that marshmallow can be frozen, meaning you'll always have a stash for eating, baking with or dunking in your hot chocolate. This will also last a couple of weeks stored in an airtight container with greaseproof paper in between the layers.
- 14 Sheets of Gelatine (28g)
- 370g Pureed and sieved strawberries
- 325g Granulated Sugar
- 30x30cm Cake tin or baking tray lined with oiled greaseproof paper
- Soak the gelatine sheets in a large bowl of cold water for 10 minutes to soften.
- Combine 300g of the strawberry puree and 175g of the sugar in a saucepan.
- Cook over a medium heat with a wooden spoon until the sugar dissolves.
- Test with a thermometer, cook the mixture until it registers 105 degrees C. Remove the pan from the heat.
- Squeeze the softened gelatine sheets dry. Add to the strawberry syrup and stir to dissolve.
- Add the remaining 70g of the strawberry puree and the 150g remaining sugar and stir with a flexible spatula.
- Put the mixture into the bowl of your food mixer and whip with the whisk attachment at medium speed until the mixture cools to room temperature, about 10 minutes. It will become foamy and the colour will change to light pink.
- Scrap the marshmallow mixture into the pan and top with another oiled piece of greaseproof paper.
- Spread the mixture out by using a rolling pin, or pressing your hand down on the paper and smoothing the marshmallow out.
- The paper will stop a crust forming, leave to cool for about 2 hours before cutting into squares with a lightly oiled knife.