Blackcurrant & Bergamot Marshmallow

Gélatine Blackcurrant & Bergamot Marshmallow Sosa


55 g SOSA Gelatin powder 220 Bloom 110 g Mineral water 675 g Caster sugar 210 g Invert sugar 300 g Blackcurrant purée 300 g Invert sugar 140 g Bergamot purée

Hydrate the gelatin powder in the water.
Cook the caster sugar, the smaller portion of invert sugar and the blackcurrant purée at 230°F (110°C).
In the bowl of a stand mixer, combine the cooked syrup with the remaining invert sugar and the bergamot purée.
Melt the gelatin in the microwave, then combine with the hot syrup mixture.
Beat until a ribbon forms.
Immediately pour the marshmallow at 95-105°F (35-40°C ) into a frame.
Store in a dry place.

Carles Mampel
Chef’s tip
Carles Mampel

You can ensure a cleaner cut by adding 7g of agar-agar, mixed in with the sugar, before boiling the syrup and purée.