Blueberry Marshmallow

Pastry recipe
Martín Lippo

Martín Lippo

Chef, Director of Vakuum
Martin Lippo is at the head of Vakuum in Barcelona, a cutting-edge laboratory for experimental cuisine and teaching. He grew up in the strict ambiance of Buenos Aires in the 1970s, rebelling against a...
  1. Blueberry Marshmallow


    • Frozen fruit purée, sugar added : Blueberry - 40g
    • Gelatine (sheet) - 15g
    • Water - 75g
    • Invert sugar - 230g
    • Invert sugar - 100g

    Hydrate the gelatin in water #1.

    Place the blueberry purée, sugar, water #2 and inverted sugar # 1 in a saucepan.

    Cook to 110ºC.

    Place the inverted sugar # 2 in a mixing bowl.

    Add the hot blueberry syrup and start beating.

    Melt and add the gelatin.

    Beat until mixture reaches ribbon stage.

    Spray oil on guitar paper.

    Place two metal tracks, one on each side.

    Pour the marshmallow mixture.


    Cover with another oiled guitar sheet.

    Let it set for 6 hours.

    Cut into desired shape.

    Coat in a mixture of sucrose, citric acid and purple and silver coloring.


    In this step

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