Ingredients
La Fruitière 100% Kalamansi puree 350 g
Sugar 250 g
Invert sugar (1) 165 g
La Fruitiere 100% Kalamansi Puree (2) 100 g
Gelatine 36 g
Invert sugar (2) 100 g
Recipe made with
KALAMANSI PUREE 100%Preparation
- Mix the kalamansi (2) and the hydrated gelatine 20 minutes beforehand
- Mix the kalamansi (1) with the sugar and invert sugar (1)
- Add the remaining invert sugar (2)
- Cook the syrup at 110°C
- Pour in the hydrated gelatine with the kalamansi
- Pour the syrup over the invert sugar (2)
- Aerate the marshmallow
- Pour the marshmallow between 35 and 40°C
- Coat in a 50/50 mixture of icing sugar and starch
- Sift