I recently asked what y’all what would you like to see as my next post and by strong request it was Marshmallows or as I commonly refer to them: Mallows
This mallow recipe is not a typical recipe, it incorporates blueberry puree and St. Germaine liquor. With that being said I really pushed the hydration on this recipe, as a result this mallow is supper plush; soft bite, very lite texture, and fluid. This mallow is meant to be a slab mallow or a layer in a bar, pie, cake, or a sundae. It’s high fluidity does not lend itself well to being pipped.
25g- Powdered Gelatine
100g- Cold Water 1
20g- St. Germaine Liquor 1
170g- Glucose ( light corn syrup can be used)
85g- Water 2
70g- Blueberry Puree*
15g- St. Germaine Liquor 2
As Needed- Mallow Powder ( 1:1 Corn Starch and Powdered Sugar )
* Blueberry Puree
200g- Fresh or Frozen Blueberries
1ea- Lemon, Zested
15g- Lemon Juice
Combine all ingredients in a small pot on medium heat
Stir occasionally and cook until berries have broken down and liquid has reduced by half
Place mixture in a blender or with a stick blender, blend smooth.
You can choose to strain or not, I did not but I like to see the flex of skin in the mallow. *With any other berry I would stain the seeds out
Before you start, line with parchment paper and lightly grease a 1/4 sheet pane (9″x 13″)
In a small bowl combine cold water 1 and St. Germaine 1.
Sprinkle powdered gelatin over the mixture and stir to incorporate, make sure there are no lumps. Set aside to hydrate
In a Large tall pot (this sugar solution will expand a great deal) scale water 2, glucose,honey, and sugar.Place pot on high heat and stir just until it is combined, with a lightly dampened pastry brush wash down the side of the pot with water.
Allow to cook undisturbed until solution has reached 252°F
Pour solution into a Kitchen Aid bowl and set aside to cool slightly (5 minutes)
Mix the hydrated gelatin into the solution. Whip on high speed for 8 minutes or until tripled in volume and has thickened.
Turn mixer down to low, add the blueberry puree and St. Germaine 2. Turn mixer back up to medium speed, whip until fully incorporated.
With a lightly greased rubber spatula give the mallow a few good folds to make sure no pockets of puree were missed. Immediately pour into prepared pan and spread evenly with a greased spatula.
Allow to set up at room temperature for 2 hours or until skin has formed on top. Lightly dust with mallow powder and wrap with plastic wrap. Let set for 4-12 hours.
After rested, dust another layer of mallow powder on top. Run a off set spatula around the edges of the pan, place a cutting board on top of pan and flip! Gently pull up onside on the pan, if the mallow has not fallen, don’t worry. Grab your off set spatula and gently get under a corner and guide it out of the pan. Peel off the parchment paper ( I’ve learned that if I pull the corners into the center I am less likely to disrupt the shape and over stretch the product.) dust with more mallow powder and get to cutting.
When cutting there are a few different approaching to this, some like to grease the knife, some put powder on the knife or dunk the blade into the powder like you would for cookies, some like to partially freeze the mallow. It’s up to you, try one or all of the ways and see which you prefer. I would say to not use hot water or a torch.
Store in the freezer or in an air tight container.