MARSHMALLOW

Ingredients

104 g of water (1)
65 g of inverted sugar
195 g of sugar
6 g of vanilla paste
6 g of 325NH95 pectin
52 g of water (2)
6 g of xanthan gum
7 g of Yumgo White Powder + 58 g of water (to hydrate the powder) or Yumgo White Liquid

Sift the vanilla paste with water (1).
Boil water (2) with the pectin and set aside in a cool place.
Cook water (1), trimoline, sugar to 110°C. At the end of the cooking add the xanthan gum and mix.
For powder product, Mix Yumgo White and the water to rehydrate it.
Pour the syrup over Yumgo White (Powder rehydrated or liquid), then add the melted pectin mass.
Whip the marshmallow at highest speed and pour into molds at 35°C.
Store marshmallows in an airtight container at room temperature or in the freezer.

Bring water (1) and sugar to the boil, add glucose and cook
at 130°C. Decook with gelatin rehydrated with water (2).
Mix Yumgo White powder and water (3) to rehydrate it.
Whisk the rehydrated Yumgo White powder and pour in the
syrup. Add the coloring.
Add flavoring when marshmallow is almost cool.
Smooth the marshmallow in a greased 20x20cm frame.
Leave to crystallize for 12 hours at room temperature.