Prepare the blueberry coulis by heating the fruit with the sugar in a saucepan, the coulis should form and thicken. Then pass it through a Chinese before the topping and set aside.
Soften the gelatin sheets in cold water.
In the bowl of the food processor, pour half of the water and half of the glucose, start to beat at low speed.
Meanwhile, in a saucepan, bring the remaining glucose, the remaining water and the powdered sugar to a boil: use a cooking thermometer to see when the mixture reaches 115 °. At this temperature, remove the pan from the heat, then melt the drained gelatin in it.
Pour this mixture into the food processor bowl in a thin stream, while increasing the speed of the whisk. Beat for 15 minutes until the mixture whitens and thickens. Just before the end add the vanilla.
Once the smooth marshmallow texture has been obtained in a food processor, pour the marshmallow dough into a 15 x 24 cm mold lined with baking paper then smooth with a spatula.
Immediately, pour in the blueberry coulis in a random fashion and marble the coulis with the tip of a knife. Let stand overnight (or several hours) for the marshmallow to set.
The next day, sprinkle a little bit of the starch / icing sugar mixture then cut into large cubes. Mix the cubes in a bowl filled with starch / icing sugar, remove the excess powder, and place in a dish for tasting.
Notes:
Store for several days in an airtight container, otherwise the marshmallows will dry quickly.
Par Lilie bakery
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