Cold Brew Coffee Marshmallows
- 118 ml (½ Cup) Cold Brew Coffee (or Cold Water)
- 18 g (5 tsp) Fish Gelatin (250 bloom)
- 200g (1 Cup) Granulated Sugar
- 340g (1 Cup) Corn Syrup
- 75g (¾ Cup) Powdered Sugar
- 95g (¾ Cup) Corn Starch
Prepare Gelatin & Sugar
Add the cold brew coffee and gelatin in a medium heavy bottom pan and let bloom for 5 minutes.
Once the gelatin has bloomed, stir sugar into the gelatin.
Place on stovetop over low heat (do not boil), and heat just until sugar is completely dissolved and does not feel gritty to the touch.
Add dissolved sugar and gelatin to the corn syrup and whip on high speed until mixture is completely cooled, about 2-5 minutes.
Prepare Marshmallow Mold
While the marshmallows are whipping, prepare ¼ parchment-lined baking sheet by spraying with nonstick spray, then wipe off excess with a paper towel.
Combine the powdered sugar and the cornstarch and sieve.
Once the marshmallow is cooled, working quickly spread the mix on the greased tray.
Dust with the sieved sugar and starch and press down the Modernist Ravioli/reverse Spherification mold
Cool & Cut Marshmallows
Let cool for 1 hour. Remove the spherification mold and dust off any excess sugar and corn starch.
Toast the top of the marshmallow. Cut squares around the mold to desired size.
Fill each dimple with Irish Cream Fluid Gel (below) and serve.
Irish Cream Fluid Gel
Place the milk in a heavy bottom pot and heat to 185°F.
In a separate container, mix together the sodium citrate, sodium hexametaphosphate, sugar, and gellan gum F.
Whisk the milk while sprinkling in the dry ingredients.
Remove from heat and whisk in the Irish Cream.
Set Gel & Blend
Once combined pour it into a container and cool it completely. The mixture will solidify.
Cut the solid gel into cubes and place them in a blender.
Blend the gel while constantly scraping the sides. Continue to blend until smooth.
Strain & Store
Pass the fluid gel through a super bag to endure there are no clumps.
Place in a piping bag with a star tip and cool until needed.