Raspberry Marshmallow

Making the recipe

For 20 pieces

  • RASPBERRY MARSHMALLOW

    Ingrédients

    Inverted sugar – 157g
    Les vergers Boiron Raspberry purée – 200g
    Sugar – 512g
    Gelatin mass – 248g
    Inverted sugar – 223g

    Cook the first portion of inverted sugar, raspberry purée, and
    sugar to 110°C.
    Pour the mixture over the gelatin mass and remaining inverted
    sugar.

Les vergers Boiron Tom Coll

Tom COLL

Tom Coll is a renowned French pastry chef, currently Executive Pastry Chef at the Burj Al Arab Jumeirah in Dubai, one of the world’s foremost hotels.

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