Banana marshmallow
Using this recipe you can make real marshmallows, but with fresh ingredients and crème de banane. The liqueur in this recipe enhances the flavour of the banana; however, if desired you can omit it and instead add a little more banana purée.
Ingredients
| 275 g | banana purée |
| 25 g | crème de banane liqueur |
| 40 g | powdered gelatine |
| 1000 g | sugar |
| 480 g | water |
| 120 g | pasteurised egg whites |
| — | pinch of salt |
| — | corn starch |
Instructions
- Mix the banana purée and crème de banane with the gelatine powder when cold.
- Heat the water and sugar together to precisely 125°C and remove from the heat.
- When the liquid is no longer bubbling, add the banana-gelatine solution and stir well.
- Meanwhile, beat the egg whites with a pinch of salt, and continue to work the mixture as you would an Italian foam. That is, add the hot banana syrup to the beaten egg whites in a thin stream while the machine is turning slowly. The mixture will slightly collapse at first, but leave the machine to continue beating. After a while, the mixture will become airy and elastic.
- Spray a thin layer of pan release agent into a shallow container and pour in the banana-egg whites meringue.
- Cover with silicone paper that has also been sprayed with a pan release agent.
- Allow to gel completely before turning out on a chopping board sprinkled with icing sugar.
- Dip a sharp chef's knife in hot water and cut the marshmallow into blocks.
- Coat with the icing sugar that has been mixed beforehand with 5% corn starch.
- Store in an air-tight container.
Serving suggestions:
- As a friandise.
- As a sweet to give guests to take home.
- As part of a dessert with banana.