Cocoa and Dulce de Leche Marshmallow
Ingredients
Method- 230g Granulated Sugar
- 30g Glucose Syrup
- 80g Water
- 90g Egg Whites
- 50g deZaan True Gold Cocoa Powder
- 16g Silver Gelatin Sheets
- 60g Dulce de Leche
- Soak the gelatin in ice water until soft; squeeze out excess water and set aside.
- In a small pot, cook sugar, water, cocoa powder, and glucose.
- When the syrup reaches 110°C/230°F, start whipping the egg whites in a separate bowl, and once it reaches 115°C/240°F pour the syrup slowly into the whites.
- Continue whipping on high speed until the meringue rises.
- Melt gelatin in the microwave and add it to the whipping meringue. Keep whipping for another 2 minutes and then transfer into a piping bag.
- Pipe 1 drop of marshmallow over a silicon mat, pipe a smaller drop of Dulce de Leche over the marshmallow and another drop of marshmallow on top.
- Sprinkle with chocolate garnish and cocoa powder.
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