- TM 31
Ingredients
Marshmallow
- 40 ml gelatine
- 62 ml cold water
- 185 ml boiling water
- 400 gm castor sugar
- 1 ml cream of tartar
- 1 egg white
- 2 ml vanilla essence or essence of choice
- 2 cups (plain or toasted) coconut
Accessories you need
-
Butterfly -
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
1) Make sure butterfly is in place in the bowl
"Closed lid" 2) Add castor sugar, egg white and cream of tartart into bowl
"Closed lid" 3) In a separate medium sized bowl, soak gelatine with 62ml cold water
4) Allow to sponge (one minute)
5) Add boiling water and stir until dissolved (I used a mini hand whisk)
6) Now add this gelatine mix into the bowl
"Closed lid" 7) Set time to 10 mins and beat on speed 4 – I used 37 degrees.
My recipe did not reference a temperature – would have been beaten at room temperature.
2 mins from the end of beating - add essence and colour if you wish (gel colours work best)9) Mixture will be ready when it forms a sticky peak when you touch it
10) Pour mixture into a slightly greased tin (I used a spray).
11) Leave mix to set at room temperature for about 1 hour +
12) Cut with a boiling hot knife to give a clean finish.
If the knife is not hot enough it will be lumpy when cut.
Dust / roll pieces in coconut.
Gorgeous fluffy marshmallow
Tip
Make sure the tray you will be pouring marshmallow in is ready just before you end beating.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Great recipe. I also found as 8min mark as I added in essence and colouring, it sort of started to evolve into a monster, but thankfully settled and didn't morph out of the bowl!! I mixed a further 3 mins and turned temp off as it waa getting up to 45 degrees C. I used colour mill in Tiffany blue, and doterra tangerine.
Great recipe. My notes on ingredient amounts:
- 40g gelatine powder
- 70mL cold water
- 185g boiling water
- 400g caster sugar (can mill raw sugar to caster on sp8 in two 200g batches)
- 1g cream of tatar
- 1 egg white
- 1 tsp vanilla extract
- Same coconut if you wish.
LOL - just made this and it overflowed out the top of my TM31's bowl at about 8 minutes. Not sure if it was because of using finer sugar (I milled some raw sugar in an attempt to make finer like caster sugar) but it has made a mound of marshmallow which is fab! It sets very quickly too so be ready with your oiled tray/mould/dish.
Loved this recipie and would definately recommend it
I found this recipe which is almost word for word to this one, but has the advantage of thermomix friendly measurements .....link is below
http://www.thermoman.info/k2-recipes/desserts/item/21-marshmallow
How do I convert all the measurements of Mls into grams for the thermomix. Please advise ASAP as would like to make these tomorrow
How do you measure 40ml of gelatin I have powered gelatin
My friend made these the other day. and It worked perfectly. So it's my turn to try. Just in time for easter yummmmmmm
Yummm
So delicious and easy to make. Made this rose pink and eating it warm straight from the bowl was a dream. Thanks for sharing!
yes i agree to all
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