- 10
Ingredients
- For the bilberry marshmallow:
- 51/4 oz bilberry purée
- 3/4 oz powdered gelatin
- 2 cups sugar
- 10 tbsp water
- 2 egg whites
- a pinch of salt
- To finish:
- 3 tbsp bilberry purée reduced to the
- consistency of liquid caramel.
- icing sugar
Preparation
Step 1
For the bilberry marshmallow:
1. Mix the bilberry purée and powdered gelatin together while still cold.
2. Meanwhile, heat the sugar and water to 255ºF and remove from the heat.
3. Add the first mixture (bilberries/gelatin) to the syrup when it stops bubbling.
4. Whisk the egg whites with a pinch of salt, and very slowly add the mixed syrup as if you were making an Italian meringue.
5. Finish whisking and leave to cool in the mixing bowl.
Final Steps & Preparation:
1. Use an icing bag to make long teardrops of bilberry marshmallow on the icing sugar that you have sprinkled over a piece of greaseproof paper.
2. Leave to rest for 3 hours until the outside is slightly dry and a thin coat has formed. Use a skewer to make a small hole in one side and inject the reduced bilberry purée inside.