Blueberry Marshmallows

Name: Blueberry Marshmallows
Total time: 275 min
Cuisine: American
Ingredients: 280 g apple; 70 g water; 180 g blueberries; 1 tbsp maple syrup; 10 g gelatin; 50 g cold water

4h 35m

Serves 1

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Blueberry Marshmallows

facebook.com

4h 35m

Serves 1

Directions

1Add the diced apple to a pan.
2Pour 70g of water into the pan with the apples.
3Cook the apples for 5-10 minutes until soft.
4Blend the cooked apples and set aside to create apple purée.
5Add 180g of blueberries to another pan.
6Add 1 tablespoon of maple syrup to the blueberries.
7Cook the blueberries for 5-10 minutes until soft.
8Blend the cooked blueberries and set aside to create blueberry purée.
9Mix 10g of gelatin with 50g of cold water in a cup.
10Let the gelatin mixture sit for 5 minutes.
11Heat both fruit purées (apple and blueberry) in a pan until hot but not boiling.
12Transfer the heated fruit purées to a bowl.
13Add the gelatin mixture to the fruit purées.
14Whisk the mixture immediately at high speed for 15 minutes whilst still warm.
15Pour the mixture into a lined mould.
16Smooth the top of the mixture with a spoon.
17Cover the mould with plastic wrap and refrigerate for 3-4 hours.
18Remove the solidified marshmallow from the mould and place it on a cutting board.
19Cut the marshmallow into desired shapes.

Ingredients

280 g apple
70 g water
180 g blueberries
1 tbsp maple syrup
10 g gelatin
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.

Blueberry Marshmallows

4h 35m

Serves 1

facebook.com

Blueberry Marshmallows

facebook.com

4h 35m

Serves 1

Directions

1Add the diced apple to a pan.
2Pour 70g of water into the pan with the apples.
3Cook the apples for 5-10 minutes until soft.
4Blend the cooked apples and set aside to create apple purée.
5Add 180g of blueberries to another pan.
6Add 1 tablespoon of maple syrup to the blueberries.
7Cook the blueberries for 5-10 minutes until soft.
8Blend the cooked blueberries and set aside to create blueberry purée.
9Mix 10g of gelatin with 50g of cold water in a cup.
10Let the gelatin mixture sit for 5 minutes.
11Heat both fruit purées (apple and blueberry) in a pan until hot but not boiling.
12Transfer the heated fruit purées to a bowl.
13Add the gelatin mixture to the fruit purées.
14Whisk the mixture immediately at high speed for 15 minutes whilst still warm.
15Pour the mixture into a lined mould.
16Smooth the top of the mixture with a spoon.
17Cover the mould with plastic wrap and refrigerate for 3-4 hours.
18Remove the solidified marshmallow from the mould and place it on a cutting board.
19Cut the marshmallow into desired shapes.