Guimauve aux Fraises (Strawberry Marshmallows)

1. 1

   Soak the gelatin in water.

2. 2

   Melt in the microwave or a double boiler.

3. 3

   Put the strawberry puree, sugar, and sweet syrup into a pot and turn on the heat.

4. 4

   Simmer until the big bubbles reduce in size to make a frothy consistency, then transfer to a bowl.

5. 5

   Put the bowl from Step 3 into a double boiler, add the soaked gelatin from Step 1, add the lemon juice, and mix with a mixer on high speed.

6. 6

   Mix until it becomes pale and sticky and you can draw lines in it (about 5~10 minutes).

7. 7

   Line the pan with kitchen parchment paper or aluminium foil and pour the batter into it.

8. 8

   Let it cool to room temperature.

9. 9

   When cooled, wrap lightly with plastic and store in the refrigerator to chill.

10. 10

    Remove from the pan, dust with corn starch, and cut.

* Per serving · 4 servings · Values may vary.

No additional tips available.