Marshmallow with Strawberry Puree | Recipe by Davide Malizia

Ingredients

170g water 85g glucose syrup 42 DE
770g granulated sugar
38g powdered gelatin
200g Mazzoni strawberry puree
100g egg white

Bring the syrup of water, glucose syrup and granulated sugar to 116°C. Meanwhile, whip the egg whites in a large planetary mixer.
Once 116°C is reached, pour the syrup all at once into the egg whites and whip at high speed. Insert the melted gelatin mass into the egg whites. Once you have obtained a stable whip, insert the Mazzoni strawberry puree with the marisa.
Pour into 2 34 x 34 cm steel frames previously buttered with spray butter.