Marshmallow Mastermix

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 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.