Guimauves açaï

Make the gelatin mass (with 35g of powdered fish gelatin and 210g of cold water).
Place the hydrated gelatin mass and invert sugar (1) in the mixer bowl, using the whisk attachment.
In a pan, heat the acai puree (1) with the sugar, add the invert sugar (2) and glucose.
Cook at 111°C.
Let cool slightly.
Carefully pour hot mixture into mixer bowl.
Mix gently until the gelatin mass has melted.
Increase speed to maximum to froth the mixture.
When the mixture is smooth, add the second quantity of acai puree (2) and continue mixing until the mixture is tempered.
Pour into a greased 30x30cm frame and leave to rest for at least 4h in the fridge.
Using a guitar, cut out the marshmallows and coat in a mixture of icing sugar and cornflour.