Blackcurrant marshmallows, “after eight” marshmallows. exotic toffee

1- Soak the gelatine in iced water.

2-    Boil the sugar, blackcurrant pulp, water and inverted sugar to 109°C. 

3-    Add the drained gelatine and the inverted sugar to the hot mixture, stir well and leave to cool.

4-    Whisk until the mixture becomes frothy but is still warm!!

5-    Pour the mixture into a piping bag and pipe onto baking paper.

6-    Or make into semi-circles on a greased Flexipan mat. Place a drop of elderflower jelly in the middle then arrange a small amount of marshmallow paste on top. 

7-    Sprinkle with the starch mix, place in a cool place for the marshmallows to set, then roll once again in the mixture.

1-    Soak the gelatine in iced water.

2-    Boil the sugar, mint juice and inverted sugar to 109°C. 

3-    Add the drained gelatine and the inverted sugar to the hot mixture, stir well and leave to cool.

4-    Whisk until the mixture becomes frothy but is still warm!!

5-    Pour the mixture into a piping bag and pipe into semi-circles onto a greased Flexipan mat. Place a drop of chocolate ganache in the middle then arrange a small amount of marshmallow paste on top.

6-    Place in a cool place for the marshmallows to set, then roll once again in the mixture.

1-    Bring the cream to the boil.

2-    Pour it one-third at a time over the chocolate, stirring constantly. Leave to cool.

1-    Boil all the ingredients except the butter and dried fruit to 123°C stirring constantly.

2-    Add the butter, chopped almonds and coconut.

3-    Pour onto a 20x60 sheet and spread out.

4-    Leave to cool then cut up.

5-    Wrap in film

1-    Pour the hot water on the gelatine and glycerine.

2-    Pour 6 ml into a Petri dish. Leave to dry for 2 days.