500 g granulated sugar
15 ml liquid glucose
300 ml water
30 g powdered gelatine
15 ml NOMU Vanilla Paste
2 egg whites
Icing sugar, sieved
Cornflour
Place the sugar, glucose and half of the water into a medium-sized pot over low heat. Stir until the sugar has dissolved, and then bring the mixture to a boil.
Increase the heat and boil until the syrup reaches 127°C.
Meanwhile, soak the gelatine in the rest of the water for 5 – 10 minutes, and then dissolve it very gently over boiling water or in the microwave.
When the syrup is almost ready, start to whip the egg whites in a stand mixer to stiff peaks. Mix the melted gelatine and Vanilla Paste into the hot syrup, then gradually drizzle the mixture into the egg whites, whisking constantly. Continue whisking until the mixture is thick, white, and stiff.
Oil a brownie tin, and dust with a half-and-half mixture of cornflour and icing sugar. Pour the marshmallow mixture into the tin and set it aside to set for 4 hours.
Loosen the edges of the marshmallow using a knife and gently tip onto a surface dusted with icing sugar. Cut into desired shapes and store in an airtight container.
500 g granulated sugar
15 ml liquid glucose
300 ml water
30 g powdered gelatine
15 ml NOMU Vanilla Paste
2 egg whites
Icing sugar, sieved
Cornflour
Place the sugar, glucose and half of the water into a medium-sized pot over low heat. Stir until the sugar has dissolved, and then bring the mixture to a boil.
Increase the heat and boil until the syrup reaches 127°C.
Meanwhile, soak the gelatine in the rest of the water for 5 – 10 minutes, and then dissolve it very gently over boiling water or in the microwave.
When the syrup is almost ready, start to whip the egg whites in a stand mixer to stiff peaks. Mix the melted gelatine and Vanilla Paste into the hot syrup, then gradually drizzle the mixture into the egg whites, whisking constantly. Continue whisking until the mixture is thick, white, and stiff.
Oil a brownie tin, and dust with a half-and-half mixture of cornflour and icing sugar. Pour the marshmallow mixture into the tin and set it aside to set for 4 hours.
Loosen the edges of the marshmallow using a knife and gently tip onto a surface dusted with icing sugar. Cut into desired shapes and store in an airtight container.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
General Enquiries: hello@nomu.co.za
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