Lead story cooking school marshmallow + recipe

Ingredients

Directions

1. 1

   Put gelatine and 150 ml cold water into a small pot and mix. Leave to swell for about 10 minutes. In the meantime mix starch and 1 tbsp. icing sugar. Spread a square form (approx. 20 x 20 cm) evenly with oil and dust with the icing sugar-starch mixture.

2. 2

   Sift 250 g icing sugar into a bowl. Heat the gelatine while stirring. Bring to the boil briefly and immediately pour into the icing sugar while stirring. Whisk with the whisk of the hand mixer for approx. 5 minutes to a very firm, foamy mixture until peaks form.

3. 3

   Put the mixture immediately into the prepared form and spread. If you want the surface to be completely smooth, spread the mixture with a dough scraper coated with oil. Leave to dry for approx. 1 1/2 hours at room temperature.

4. 4

   Dust a cutting board with some icing sugar and starch. Loosen the marshmallow mixture from the edge of the mould and carefully turn it out of the mould onto the board with an oil-stained knife and cut it into cubes of about 2 cm.