Pine Nut Marshmallow

1. 1

   Place 400 g (1 3/4 cups) milk in the freezer until it cools to 3 C/37F.

2. 2

   Meanwhile, mix the gelatin with the remaining milk in a pan.

3. 3

   Dissolve the gelatin at 40C/105F and pour into a mixing bowl.

4. 4

   Start to whip the mixture.

5. 5

   After 30 seconds, add all the cooled milk in one pour.

6. 6

   Continue to whip for 3 minutes.

7. 7

   Add the pine nut oil.

8. 8

   Keep whipping for another 30 seconds and spread out over a transparent sheet to a thickness of 2.5 cm (1 in).

9. 9

   Refrigerate for 2 hours.

10. 10

    Cut into 2.5 cm (1 in) cubes.

11. 11

    Refrigerate in an airtight container.

12. 12

    Immediately before serving, lightly salt the cubes and coat 4 sides with toasted pine nut powder, leaving 2 uncoated sides.

No additional tips available.