Cappuccino Marshmallow

Working Method

Vanilla Marshmallow
  • Bloom gelatin powder with first measurement of water. 
  • In a pot combine glucose, sugar, dextrose and trehalose along with second measurement of water and cook to 118C. 
  • Place egg whites in mixer and start mixing with second measurement of sugar once syrup reaches 110C. 
  • Slowly pour syrup into egg whites while whipping at medium speed. Add gelatin along with vanilla bean and whip until 35C. 

Coffee Ganache
  • Heat cream, invert sugar and sorbitol and heat to 85C and pour over chocolate. 
  • Emulsify with hand blender and cool to between 35C - 38C, blend in  butter until smooth.

Cappuccino Marshmallow

Complexity level:  


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