Instructions

    Follow these steps

  1. Assemble the assistent with beater bowl and balloon whisks.

  2. Add gelatin powder and cold water, mix and set aside to swell.

  3. Add sugar, 140 g glucose syrup, salt and 80 ml water into a saucepan. Blend on medium heat, stirring constantly. When mixed, boil to 120 °C (248 °F), use thermometer.

  4. Heat the gelatine batter in the microwave oven for a maximum of 30 seconds.

  5. Assemble the assistent with beater bowl and balloon whisks.

  6. Whisk the gelatin batter with 140 g glucose syrup. Carefully add the hot sugar as you whisk. Whisk for about 5-10 minutes until you have a thick and sticky batter.

  7. Add blueberry powder, whisk for about 2 minutes. Meanwhile, mix icing sugar, corn starch and blueberry powder in a bowl.

  8. Pour the batter into a bag and cut a small hole at the end.

  9. Powder the icing sugar mixture over a baking sheet paper and spread out the marshmallows. Also powder over your marshmallows and allow to dry for at least three hours.

Ingredients

  • 2.5 tbsp gelatin powder
  • 200 ml cold water

  • 140 gram glucose syrup
  • 210 gram sugar
  • 80 ml water
  • 0.25 tsp salt

  • 140 gram glucose syrup
  • 3 tbsp blueberry powder (3-4)

  • 60 gram icing sugar
  • 55 gram corn starch
  • 2 tbsp blueberry powder