Blueberry Marshmallows
Directions
- 1Add the diced apple to a pan.
- 2Add the diced apple to a pan.
- 3Add the diced apple to a pan.
- 4Pour 70g of water into the pan with the apples.
- 5Pour 70g of water into the pan with the apples.
- 6Pour 70g of water into the pan with the apples.
- 7Cook the apples for 5-10 minutes until soft.
- 8Cook the apples for 5-10 minutes until soft.
- 9Cook the apples for 5-10 minutes until soft.
- 10Blend the cooked apples and set aside to create apple purée.
- 11Blend the cooked apples and set aside to create apple purée.
- 12Blend the cooked apples and set aside to create apple purée.
- 13Add 180g of blueberries to another pan.
- 14Add 180g of blueberries to another pan.
- 15Add 180g of blueberries to another pan.
- 16Add 1 tablespoon of maple syrup to the blueberries.
- 17Add 1 tablespoon of maple syrup to the blueberries.
- 18Add 1 tablespoon of maple syrup to the blueberries.
- 19Cook the blueberries for 5-10 minutes until soft.
- 20Cook the blueberries for 5-10 minutes until soft.
- 21Cook the blueberries for 5-10 minutes until soft.
- 22Blend the cooked blueberries and set aside to create blueberry purée.
- 23Blend the cooked blueberries and set aside to create blueberry purée.
- 24Blend the cooked blueberries and set aside to create blueberry purée.
- 25Mix 10g of gelatin with 50g of cold water in a cup.
- 26Mix 10g of gelatin with 50g of cold water in a cup.
- 27Mix 10g of gelatin with 50g of cold water in a cup.
- 28Let the gelatin mixture sit for 5 minutes.
- 29Let the gelatin mixture sit for 5 minutes.
- 30Let the gelatin mixture sit for 5 minutes.
- 31Heat both fruit purées (apple and blueberry) in a pan until hot but not boiling.
- 32Heat both fruit purées (apple and blueberry) in a pan until hot but not boiling.
- 33Heat both fruit purées (apple and blueberry) in a pan until hot but not boiling.
- 34Transfer the heated fruit purées to a bowl.
- 35Transfer the heated fruit purées to a bowl.
- 36Transfer the heated fruit purées to a bowl.
- 37Add the gelatin mixture to the fruit purées.
- 38Add the gelatin mixture to the fruit purées.
- 39Add the gelatin mixture to the fruit purées.
- 40Whisk the mixture immediately at high speed for 15 minutes whilst still warm.
- 41Whisk the mixture immediately at high speed for 15 minutes whilst still warm.
- 42Whisk the mixture immediately at high speed for 15 minutes whilst still warm.
- 43Pour the mixture into a lined mould.
- 44Pour the mixture into a lined mould.
- 45Pour the mixture into a lined mould.
- 46Smooth the top of the mixture with a spoon.
- 47Smooth the top of the mixture with a spoon.
- 48Smooth the top of the mixture with a spoon.
- 49Cover the mould with plastic wrap and refrigerate for 3-4 hours.
- 50Cover the mould with plastic wrap and refrigerate for 3-4 hours.
- 51Cover the mould with plastic wrap and refrigerate for 3-4 hours.
- 52Remove the solidified marshmallow from the mould and place it on a cutting board.
- 53Remove the solidified marshmallow from the mould and place it on a cutting board.
- 54Remove the solidified marshmallow from the mould and place it on a cutting board.
- 55Cut the marshmallow into desired shapes.
- 56Cut the marshmallow into desired shapes.
- 57Cut the marshmallow into desired shapes.
Ingredients
- 280 g apple
- 280 g apple
- 280 g apple
- 70 g water
- 70 g water
- 70 g water
- 180 g blueberries
- 180 g blueberries
- 180 g blueberries
- 1 tbsp maple syrup
- 1 tbsp maple syrup
- 1 tbsp maple syrup
- 10 g gelatin
- 10 g gelatin
- 10 g gelatin
- 50 g cold water
- 50 g cold water
- 50 g cold water
Equipment
panblenderbowlmeasuring cupforkwhiskelectric mixermouldspoonplastic wrapcutting boardknife
Tips
- The fruit purées should be hot, not boiling.
- Whisk the fruit purée and gelatin mixture immediately whilst still warm.