There are alot of marshmallow recipes on the web. The one that I have been making for the last 3 years involves whipping egg whites with cream of tartar and adding boiling corn syrup and sugar mixture over the top in a mixer and whipping until it was set. This was a gelatin free recipe. I then came across the french laundry version that has gelatin. I liked the results from the french laundry's better. Versawhip is a chemical that is used in confectionery products to increase volume. I did not know when to incorporate the virsawhip until I found a pdf on http://www.kerrygroup.com/. They say to incorporate the virsawhip with the sugar and corn syrup before you cook it. We achieved about 20% more volume with the virsawhip. We made a yuzu pomegranate marshmallow.
Recipe:
21 g Gelatin
1/2 cup Cold water
2 cups Sugar
2/3 cup Corn syrup
1/4 cup Water
1 g Versawhip 600
10 oz Yuzu syrup
6 oz Pomegranite syrup
Place the gelatin and water in the mixing bowl of your kitchen aid. Add the sugar, corn syrup, water and virsawhip to a heavy duty saucepan. Cook until 250 degrees. Slowly pour in the sugar to the bowl while the beater is mixing. After 2 minutes add the yuzu juice. Layer in a glass casserole dish that is buttered and sprinkled with a lot of powdered sugar. Repeat the recipe adding the pomegranate syrup this time. Pour over the yuzu marshmallow and allow to set for 2 hours. Remove from dish and cut.
