Recipe by Rakefet Levi-Halili
Are marshmallows part of your childhood memories? I remember burning marshmallows in a bonfire as kids. That’s why I was very surprised to see it on the menu of a fancy restaurant. Eventually, the real thing is much better than what I remember. Real fruit puree transforms it into a real delicacy. Surprisingly, it is not really hard to make homemade marshmallows, if you follow the recipe. The only challenge is to get the inverted sugar from a specialized store. In about 30 minutes of work, you get this fluffy and gentle, gluten and dairy free candy, that will be a great addition to your Mishloach Manot.
So, Homemade marshmallow here you go:
For step 1:
270 gr. white sugar
132 gr. strawberry puree
60 gr. raspberry puree
90 gr. Inverted sugar
For step 2:
29 gr. gelatin
115 ml water
132 gr. inverted sugar
For the topping:
60 gr. cornflour
120 gr. sugar powder
Place the ingredients in a pot, mix, and heat until it reaches 100C, then turn the gas off.
Put the gelatine in a bowl and add a little warm water. leave for 5 minutes.
Mix properly to prevent clots
Let cool down
Add the gelatine into the mixture (from step 1)
Whisk the inverted sugar (132 gr.) in a mixer and slowly add the mixture until it’s smooth and fluffy
Grease a 20*20 cm form and gently spread the mixture in it.
Let the mass stabilize for 2 hours and then cut into cubes
Mix the topping’s ingredients in a big tray and add the marshmallow cubes. Move the tray gently from side to side until the cubes are evenly covered.