Gastronomixs

Blackberry marshmallows

These marshmallows are easy to make and you decide on the flavour. Here we enhance the flavour of the blackberries with a little Fraise des Bois liqueur. The corn starch that is mixed with the icing sugar causes the exterior of the marshmallow to dry and become crispy.

Recipe makes 2100 grams.

Blackberry marshmallows

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,300 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!

Ingredients

275

g

blackberry purée

25

g

Fraise des Bois liqueur

40

g

powdered gelatin

1000

g

sugar

480

g

water

120

g

pasteurised egg whites

 

 

pinch of salt

200

g

icing sugar

 10

g

corn starch

Preparation method

  • Mix the cold blackberry purée and liqueur with the gelatin powder.
  • Heat the water and sugar together to precisely 125°C and remove from the heat.
  • When the liquid is no longer bubbling, add the blackberry and gelatin mixture and stir well.
  • Meanwhile, beat the egg whites with a pinch of salt, and continue to work the mixture as you would an Italian meringue. This means that you add the hot blackberry syrup to the beaten egg whites in a thin stream while the machine is turning slowly. The mixture will slightly collapse at first, but leave the machine to continue beating. After a while, the mixture will become airy and elastic.
  • Mix the icing sugar and the corn starch and sprinkle over a suitable dish. The corn starch stops the icing sugar from absorbing moisture.
  • Pipe dollops of the mixture on top of the icing sugar.
  • Sprinkle over a generous layer of the icing sugar and corn starch mix.
  • Allow the marshmallows to set completely.
  • Store in an air-tight container.

Serving suggestions

  • As a friandise.
  • As a component in a dessert with structures of blackberry or red fruit.
  • Delicious in a dessert with white chocolat, licorice and beetroot.

Previous page