Guimauve aux Fraises (Strawberry Marshmallows)

Name: Guimauve aux Fraises (Strawberry Marshmallows)
Yield: 2 servings
Cuisine: American
Ingredients: 90 grams Strawberry purée (or fresh strawberries); 90 grams Granulated sugar; 15 grams Mizuame sugar syrup; 1 tbsp Lemon juice; 10 grams Powdered gelatin; 70 grams Water; 1 Corn starch

cookpad.japan @cookpad_jp

This is a marshmallow that doesn't use egg whites!

While mixing at high speed, it will become sticky, but be patient. Recipe by shiori18k

This is a marshmallow that doesn't use egg whites!

While mixing at high speed, it will become sticky, but be patient. Recipe by shiori18k

cookpad.japan @cookpad_jp

This is a marshmallow that doesn't use egg whites!

While mixing at high speed, it will become sticky, but be patient. Recipe by shiori18k

This is a marshmallow that doesn't use egg whites!

While mixing at high speed, it will become sticky, but be patient. Recipe by shiori18k

Saved

Ingredients

2 servings

90 gramsStrawberry purée (or fresh strawberries)
90 gramsGranulated sugar
15 gramsMizuame sugar syrup
1 tbspLemon juice
10 gramsPowdered gelatin
70 gramsWater
1Corn starch

Saved

Steps

1

Soak the gelatin in water. Melt in the microwave or a double boiler.
2

Put the strawberry purée, sugar, and sweet syrup into a pot and turn on the heat.
3

Simmer until the big bubbles reduce in size to make a frothy consistency, then transfer to a bowl.
4

Put the bowl from Step 3 into a double boiler, add the soaked gelatin from Step 1, add the lemon juice, and mix with a mixer on high speed.
5

Mix until it becomes pale and sticky and you can draw lines in it (about 5~10 minutes).
6

Line the pan with kitchen parchment paper or aluminium foil and pour the batter into it.
7

Let it cool to room temperature. When cooled, wrap lightly with plastic and store in the refrigerator to chill.
8

Remove from the pan, dust with corn starch, and cut.