Marshmallows and Cocoa Sorbet Recipe
Marshmallows and Cocoa Sorbet
Yields: 2 x 18 x 16cm trays
- 150ml Water
- 30ml Gelatine Powder
- 5ml Vanilla Essence
- 450gr White Sugar
- 200ml Warm Water
- 225ml Liquid Glucose
- 1 Egg White
- 45ml Icing Sugar, sifted
- 45ml Cornflour, sifted
- Place the 150ml water, gelatine powder and vanilla essence into a stainless steel bowl and dissolve over a double boiler. Remove from the heat once dissolved and leave this bowl on the double boiler.
- Dissolve the sugar and warm water over a low heat.
- Stirn in the glucose and once added stop stirring and bring this to 118°C.
- Place the liquid gelatine mixture into a mixing bowl. Start whisking and slowly pour in the glucose mixture while the machine is whisking. Continue whisking until this mixture is cooled down.
- Once cooled down add the egg white slowly.
- Oil the trays and then mix the cornflour and icing sugar together. Lightly sprinkle the trays with this.
- Pour the marshmallow mixture into these trays. Allow to set overnight.
- Cut into desired shapes and sizes with a knife that has been coated in the same cornflour and icing sugar mixture, as this makes it easier. Once cut roll the marshmallows in this mixture as well.
- 700ml Water
- 250ml White Sugar
- 250ml Cocoa Powder
- Place all the ingredient in a pot on the heat, bring to the boil and stir until the sugar is dissolved.
- Leave in the fridge overnight.
- Churn in an ice cream machine. If an ice cream machine is not available, put chilled mixture into the freezer. Whisk every 30 minutes until frozen to create for a light, fluffy sorbet.
- Granadillas, inside pulp removed
- When serving place the marshmallow balls onto a plate, scoop parisienne balls of cocoa sorbet and serve with granadilla pulp and candied sugar balls, if available.
- Garnish with fresh flowers and serve immediately.
Please post your comments and any food-related questions below. I look forward to hearing from you.Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713