Mint marshmallow

By Manon DEROUET october 1, 2025

Recipe created by Manon DEROUET

Corporate chef

Created on

October 1, 2025

Recipe

Products used

Gallia Invert Sugar Fish gelatin Chopped mint

Step 1 Mint marshmallow

The ingredients

29g	(2,9%)	Fish gelatin ()
87g	(8,6%)	Water
138g	(13,6%)	Water
404g	(39,9%)	Sugar
135g	(13,3%)	Sucre Inverti Gallia ()
207g	(20,4%)	Sucre Inverti Gallia ()
12,5g	(1,2%)	Chopped mint ()
1013g	(100%)	TOTAL

Process

Mix the water and powdered fish gelatin and set aside in the fridge for one hour before melting the mixture at 55-70°C. Keep refrigerated for 12 hours before use.

In a saucepan, weigh out the water, sugar and invert sugar (1).

Heat to 110°C and immediately pour into the bowl of a mixer. Immediately add the slightly melted gelatin mass and invert sugar (2) and beat with a whisk at medium speed.

When the marshmallow has reached a temperature of 38°C, pour in the chopped mint* and remove immediately into a frame on a greased Silpat mat.

Sprinkle the top with mint marshmallow sugar and leave at room temperature for at least 12 hours before cutting the marshmallow.

*Blend the chopped mint in a blender, then sieve to obtain a fine powder.

Step 2 Sugar for mint marshmallows

The ingredients

100g	(49,3%)	Powdered sugar
100g	(49,3%)	Corn starch (LF)
3g	(1,5%)	Chopped mint ()
203g	(100%)	TOTAL

Process

Blend the chopped mint in a blender, then sieve to obtain a fine powder.

Sift ingredients together and use immediately or store in an airtight tin.

Assembly

Using a guitar, cut the marshmallow into cubes of the desired size and coat with mint marshmallow sugar. Sift to remove excess and allow to dry slightly before storing or packaging.

Shelf life 4 weeks at room temperature.

Board

Following the correct method for preparing gelatin mass can make all the difference to the stability of your final product. To optimize your gelatin mass, be sure to follow the hydration and melting steps without boiling, and the setting time of at least 12h in advance in the refrigerator.