Guimauve (marshmallow)

By chef


Soak the gelatine in cold water for 20 minutes, then dry it and put it into the microwave for a few minutes to melt it.

Heat 2 teaspoons water with 3 ounces glucose, sugar, and raspberries to 235°F (112°C).

Pour 5 ounces glucose into the bowl of a food processor, add the mixture at 235°F (112°C), then the gelatine, and mix with the beater.

Cover a baking tray with parchment paper, oil the edges, pour over the mixture, and allow to harden for a day. Lift the marshmallow off the paper, powder it with potato starch, cut it up, and serve it.

This recipe was originally published in "My Best Paul Bocuse" (Éditions Alain Ducasse). See all credits

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