Featured in the book Ma cuisine week-end Book (French Version)
AppetizersChocolateComfort FoodFor KidsHoliday BrunchHolidaysHomemade RecipesNon-alcoholic Drinks and MocktailsRecipes with MilkWarm Drinks
Ингредиенты
- 4 cups (1 L) milk
- 1 tsp (5 ml) vanilla extract
- 6 oz (170 g) good-quality semi-sweet or milk chocolate
- 1 1/2 cups (315 g) sugar
- 1/3 cup (75 ml) hot water
- 1 tsp (5 ml) vanilla extract
- 5 tsp (25 ml) gelatin
- 1/2 cup (125 ml) cold water
- 3 tbsp icing sugar
- 1 tbsp cornstarch
Инструкция
- Line a 13 x 9-inch (33 x 23 cm) mould with plastic wrap and oil it with your fingers.
- In a bowl, combine the sugar, hot water and vanilla.
- In another bowl, sprinkle the gelatin over the cold water. Let bloom for 5 minutes. Heat the gelatin in the microwave oven or in a bowl placed over a saucepan of simmering water until it has completely dissolve. Add to the sugar mixture.
- Beat with an electric mixture for 10 minutes or until the mixture obtains the texture of a soft meringue. Spread into the mould and use a spatula to smooth the surface. Let set in the mould overnight.
- In a bowl, combine the icing sugar with the cornstarch.
- Sprinkle a work surface and knife blade with some of the cornstarch-sugar mixture. Unmould the marshmallow onto the work surface. Slice into cubes and cover in the cornstarch mixture. Transfer to a sieve and shake to get rid of any excess cornstarch.
- The marshmallows will keep for 1 week in airtight container at room temperature.
