Blueberry MarshmallowPastry recipe
- 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