Cappuccino Marshmallow

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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.

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.

Complexity level:

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