Marbled Marshmallow Hearts

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Defrost blueberries in a sieve for about 1 hour. Wash the orange hot and cut off the skin thinly. Let 125 ml water, 400 g sugar, syrup, spices and orange peel boil down slightly syrupy for about 10 minutes (approx. 116 °C).

2. 2

   Mix 125 ml cold water and gelatine powder and leave to stand.

3. 3

   Drain defrosted blueberries well, then puree. Pass the puree through a sieve. Reduce blueberry puree (approx. 60 g) and 50 g sugar for approx. 5 minutes until syrupy. Remove from the heat and allow to cool.

4. 4

   Mix icing sugar and starch. Grease the tray or mould (approx. 22 x 29 cm) well. Sift a thick layer of icing sugar mix over it. Remove sugar syrup from the stove, remove spices and peel. Put the syrup into a mixing bowl.

5. 5

   Dissolve the gelatine in the syrup.

6. 6

   Whisk hot sugar syrup with the whisk of the hand mixer for 5-10 minutes until thick and creamy. The mixture should be white and almost as firm as beaten egg white. Add the blueberry puree to the sugar mixture and fold in briefly.

7. 7

   Put the sugar mixture on the baking tray and sieve some icing sugar mix over it. Press the mixture flat with your hands and let it stand for at least 3 hours. Cut out hearts (approx. 7 cm Ø) from the mixture close together.

8. 8

   Store hearts dry and airtight.