Lychee Marshmallow

Instangel Lychee Marshmallow Sosa


250 g Caster sugar 100 g Mineral water 520 g Lychee purée 90 g SOSA Instangel 40 g Invert sugar

Use the water and sugar to make a syrup. Bring to the boil.
Add the Instangel and lychee purée, then mix using an immersion blender.
Leave to set overnight in the refrigerator.
Beat the gelled syrup in a stand mixer until it has the consistency of a mousse.
Pour into a 10mm-high ganache frame.
Store in the freezer.