Empty My Fridge
Matcha Marshmallow
Ingredientes
- Gelatina · powder2 ½ colheres de sopa
- Marshmallow½ colher de chá
- Sugar · for dusting1 xícara
- Maple syrup½ xícara
- Folha de pandan½ colher de chá
- Matcha em pó1 colher de chá
- Red miso · paste1 colher de chá
- Strawberry · dried
Modo de preparo
- 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.
- If using, add the marshmallow root extract.
- 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).
- With the mixer on low, carefully drizzle the hot syrup into the gelatin. Then raise the speed and whip until thick, glossy and pale.
- 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.
- Pour into a small parchment-lined baking dish. Before it sets, scatter freeze-dried strawberries and coconut shreds on top, if using.
- Leave at room temperature for at least 1 hour, until firm. Dust with powdered sugar, then cut into cubes.
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