Strawberry marshmallows for Thermomix®
strawberries (frozen, thawed)
Ingredients · Servings 35
- 260 g icing sugar
- 30 g cornstarch
- 1 TL Die
- 300g strawberries
- 1 tbsp lemon juice
- 2 packets of white gelatin
Method · 15 min
- Mix 30g of icing sugar with cornstarch.
- Lightly grease a baking dish (approx. 15 x 24 cm) with oil, sprinkle with the starch mixture and set aside the remaining starch mixture.
- Place strawberries in the mixing bowl, puree for 20 seconds/speed 8 and transfer to a container.
- Insert the stirring attachment. Add 200 g of strawberry puree, lemon juice and gelatin to the mixing bowl, mix for 5 seconds/speed 3 and let it bloom for 5 minutes.
- Then dissolve for 4 min./50 °C/level 2.
- Place a bowl on the mixing bowl lid, weigh in 230 g of icing sugar and set aside.
- Stir for 4 minutes/speed 3.5 without the measuring cup, gradually adding the icing sugar through the lid opening onto the running blade.
- Insert measuring cup and whisk for 2 minutes/speed 2.5. Remove whisk attachment.
- Quickly pour the marshmallow mixture into the prepared baking dish, smooth it out, sprinkle with half of the remaining starch mixture, and let it dry at room temperature for 2 hours.
- Loosen the marshmallows from the edges of the pan with a sharp knife, turn them out onto a piece of parchment paper, and spread the remaining starch mixture over them. Cut them into 3 x 3 cm cubes with a long knife and gently mix them with the starch mixture. Serve the strawberry marshmallows fresh. They will keep for about a week in an airtight container.
Pack of white gelatin (ground, 9 g each)
Tip: Instead of frozen strawberries, you can just as easily use raspberries, mixed berries or mango.
