Marshmallow
Difficulty level
Ingredients
| ZUCCHERO INVERTITO | g 300 |
| water | g 250 |
| sugar | g 950 |
Preparation
Cook sugar, water and INVERTED SUGAR at 110 ° C and then pour it into the mixer.
Ingredients
| LILLY NEUTRO | g 500 |
| water | g 500 |
| JOYPASTE FRAGOLA | g 180-200 |
Preparation
Mix water, JOYPASTE and LILLY NEUTRO with a whisk and add the mixture obtained to the sugar syrup.
Whip in a planetary mixer with a whisk at medium speed until the mixture cools, about 25 minutes.
Dosages with other pastes:
Joypaste Mint: 60-70 g
Joypaste Bubblefan: 60-70 g
Joypaste Light blue: g 65-75
Joypaste Vanilla: 50-60 g
Joypaste Tiramisu: g 180
Ingredients
| BIANCANEVE PLUS | To Taste |
Pour the mixture into silicone molds or steel circles with a silicone base.
Place in the refrigerator for at least 3 hours.
Remove and dust with BIANCANEVE PLUS.
Cut into the desired shapes and pass over in BIANCANEVE PLUS.
