Marshmallow Mastermix

AUTHOR
Andrew Gay
DIFFICULTY
very easy
RATING
4 1
COOK TIME
25 mins
TOTAL TIME
100 mins

Ingredients

Servings: 80
  • 2 package/s (each 9 g) milled white gelatine
  • 2 TABLESPOONS Cornstarch
  • 250 g Icing sugar
  • some Oil

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 cornflour and 2 tbsp. icing sugar. Oil a square form with a lifting base (approx. 20 x 20 cm) and generously dust with a good half of the icing sugar-starch mix.

  2. 2

    Sift 250 g icing sugar into a bowl. Heat gelatine while stirring and bring to the boil briefly. Immediately pour the boiled hot gelatine into the icing sugar while stirring.

  3. 3

    Whisk the icing sugar and gelatine mixture with the whisks of the mixer for 4-5 minutes until firm and foamy, until peaks form.

  4. 4

    Stir 1-2 tablespoons of jam or 1 tablespoon of food colouring into the marshmallow mixture or fold it in with a spoon in streaks.

  5. 5

    Pour the mixture immediately into the prepared mould. It is best to spread the mixture with an oiled dough scraper. Leave to dry for approx. 1 hour at room temperature.

  6. 6

    Remove the marshmallow plate from the mould. Cut the mixture into 2-3 cm cubes with a lightly oiled knife on a board dusted with the rest of the icing sugar-starch mix. Alternatively you can also use a lightly oiled cookie cutter.