Gastronomixs

Rabarcello marshmallow

Creation by Edwin Schellekens, Kruiden en Jasmijn restaurant, Woudrichem, the Netherlands.

Rabarcello marshmallow

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Ingredients

25

g

ovoneve

50

g

water

50

g

egg white

200

g

sugar water (1:1)

10

small sheets

gelatin

100

ml

rabarcello

Preparation method

  • Soak the gelatin in cold water.
  • Beat the egg white, water, and ovoneve into firm peaks.
  • Boil the sugar water and rabarcello together.
  • Add the gelatin that has been soaked in cold water.
  • Pour into the beaten egg white in a thin stream.
  • Beat the mixture until cold.
  • When cold, transfer the mixture to a piping bag and pipe the mixture into the desired shapes.
  • Dust with icing sugar and leave to dry.

Serving suggestions

  • As part of a dessert.
  • As a friandise, served with tea or coffee.

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