Pastry Chef Jérôme Girardot of
The Ritz-Carlton Georgetown—Washington DC
Adapted by StarChefs.com
November 2006
Yield:
½ sheet pan, or 75 marshmallows
Ingredients:
- 375 grams water
- 170 grams glucose
- 1250 grams sugar
- 220 grams egg whites
- 25 grams rum
- 175 grams coconut purée
- 65 grams gelatin sheets, melted
- ½ sheet pan lined with parchment and dusted with cornstarch
- 1 part confectioner's sugar to 1 part cornstarch, to dust
- Toasted coconut, to coat
Method:
Cook sugar, water, glucose to 130°C. Meanwhile begin
whipping the egg whites. When sugar reaches temperature begin
pouring into the whites. Continue whipping on high until mixture
triples in volume. Add melted gelatin, rum, and purée.
Once combined, quickly pour the mix onto the sheet pan and dust
liberally with sugar/cornstarch mixture. Freeze overnight. The
following day, cut the marshmallow sheet into pieces and coat
the pieces in toasted coconut.
Strawberry Marshmallows
Pastry Chef Jérôme Girardot of The Ritz-Carlton
Georgetown—Washington DC
Adapted by StarChefs.com
Yield: ½ sheet pan, or 75 marshmallows
Ingredients:
- 375 grams water
- 170 grams glucose
- 1250 grams sugar
- 215 grams egg whites
- 360 grams strawberry purée
- 60 grams gelatin sheets, melted
- ½ sheet pan lined with parchment, dusted with cornstarch
- 1 part confectioner's sugar to 1 part cornstarch, to dust
Method:
Cook sugar, water, glucose to 130°C. Meanwhile
begin whipping the egg whites. When sugar reaches temperature
begin pouring into the whites. Continue whipping on high until
mixture triples in volume. Add melted gelatin and purée.
Once combined, quickly pour the mix onto the sheet pan and dust
liberally with sugar/cornstarch mixture. Freeze overnight. The
following day, cut the marshmallow sheet into pieces and coat
the pieces in the sugar/cornstarch mixture.
