Matcha Marshmallow

De Tasty · 240 min

Ingredientes

Preparación

1. In a small bowl, bloom the gelatin in the cold water until fully soft and jelly-like. Transfer to a stand mixer bowl fitted with the whisk.
2. If using, add the marshmallow root extract.
3. In a medium saucepan, heat the sugar, maple syrup or honey and 1/3 cup water over medium until it reaches 241–245°F (soft-ball stage).
4. With the mixer on low, carefully drizzle the hot syrup into the gelatin. Then raise the speed and whip until thick, glossy and pale.
5. Add the pandan extract, matcha powder and red miso (start with 1 teaspoon and add more to taste). Whip until fully combined and stiff ribbons form.
6. Pour into a small parchment-lined baking dish. Before it sets, scatter freeze-dried strawberries and coconut shreds on top, if using.
7. Leave at room temperature for at least 1 hour, until firm. Dust with powdered sugar, then cut into cubes.

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