If anyone ask me why I have to do this little treat by myself, the only thing that I can say is “it’s fun and more delicious!” I love this kind of sweet since I was a kid, (ok, it’s a long long time ago haha).
At that time I really didn’t know about it, how it made or what it made from, just eating it with a big smile. When I was very young, my aunt always bought us many of delicious treats (at that time she liked to buy the imported one, well even the price was higher than local sweet but it’s more delicious). I think because of her that I become the person I am today, I love sweet so much, ^^. Marshmallow is one of favorite. But when growing up, I felt the one that I buy from the supermarket is not delicious as it was when I was a kid, and I stopped eating it.
I had made it once for the DB challenge (Mallows) but it’s a cookie and marshmellow with chocolate, and at that time my marshmallow is very soft, so I didn’t think about making it again, even I have a lot of the recipe for making it.
Until last week, I really think about it, I believe that it’s not too hard to recreate it at home and if I can make Italian meringue, I can make marshmallow too, because it uses the same basic.
After thinking about it in this way (I start to believe the words from one of talent pastry chef 小山 進 (Koyama Susumu) “10 basic knowledge is better than 100 recipes”), I know I can do it.
Then next step is to find the basic recipe for the marshmallow. There are 2 kinds of marshmallow, the one with egg white and the other is without it, I choose the one that contains egg white as it’s the same method as making the Italian meringue.
And the result is very good, I love it, the marshmallow is soft and puffy, I feel like a happy little kid again (don’t laugh at me, I’m always in a happy mode or feel like a kid when I’m eating something that I like).
So, I’m really happy to share this recipe with all of you (I believe that you have a little kid inside you too, ^^), and all of us will become a gang of happy kids together.
This time I try my best to write the recipe in Japanese too, let’s take a look if you like.
Guimauve (ギモーヴ) = 生マシュマロ
今回は初めて日本語のレシピ書いた，どうかな思って，でも頑張ります＾＾。
– Gelatin mixture –
15g ……………………………. Gelatin powder
30ml …………………………. Water
60g …………………………… Egg whites
1tsp ………………………….. Vanilla extract
– Dusting mixture –
30g …………………………… Corn flour
30g …………………………… Icing sugar
1.Line the base of 15x15cm pan with baking paper.
Sift corn flour and icing sugar together, then sprinkle over the baking paper.
2.Put the gelatin powder and water in a heat-proved bowl and stir until the gelatin become moist.
Boil a water in a small sauce pan (measure that the water is not higher than the gelatin bowl).
When the water boil take the sauce out of the heat and place the gelatin bowl inside, stir until melt completely (when it melted you can let it sit in the pan and process the next step).
5.When the meringue cool whisk in the vanilla extract, then pour into the prepared pan, smooth the top.
6.Let it sit for 12 hours.
Sprinkle the dusting mixture over the work surface.
Taking the marshmallow out of the pan, cut into desire pieces, using the dusting mixture to prevent sticking.
バニラ のギモーヴのレシピ
– Gelatin mixture –
1.15×15cmの型をしきコンスターチと粉砂糖をあわせたものを振るっておく。
2.ボウルに粉ゼラチンと水を加え混ぜ合わせる。
小鍋に水を入れ 沸騰時に火が止まります。鍋の中にゼラチンを湯にあて混ぜながら溶かし。
3.鍋にグラニュー糖と水あめ、水を加えて加熱す る。
4.鍋の温度が100℃を過ぎたら、ﾎﾞｰﾙの卵白を泡立て始めます。
鍋の温度が117℃を超えたら火を止まります。立てのﾒﾚﾝｹﾞに、少～しずつ(糸状)ｼﾛｯﾌﾟを加えながら泡立て続けます。
ゼラチンが入れ泡立て続けます。
5.バニラが加える泡立て ﾒﾚﾝｹﾞが冷めるまでしっかり泡立て続ければできあがり。型に流して半日くらい休ませます。
6.型で抜くか包丁で切って、Dusting mixtureをまぶす。
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