Marshmallow with raspberry slivers

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 Raspberry bits

Step 1 Marshmallow with raspberry slivers

The ingredients

29g	(2,8%)	Fish gelatin ()
87g	(8,5%)	Water
138g	(13,5%)	Water
404g	(39,5%)	Sugar
135g	(13,3%)	Sucre Inverti Gallia ()
207g	(20,2%)	Sucre Inverti Gallia ()
15g	(2,3%)	Raspberry slivers ()
1024g	(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.

Weigh the water, sugar and invert sugar (1) in a saucepan. Heat to 110°C, then pour immediately into the bowl of a mixer.

Immediately add the slightly melted gelatin mass and invert sugar (2) and whisk at medium speed. When the marshmallow reaches a temperature of 38°C, rain in the raspberry flakes and immediately remove to a frame on a greased Silpat mat.

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

Step 2 Sugar for marshmallows

The ingredients

100g	(50%)	Powdered sugar
100g	(50%)	Corn starch
200g	(100%)	TOTAL

Process

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 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.