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Irish Cream Filled Marshmallows

June 8, 2020Cole Whitney
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Fish GelatinGellan Gum FSodium CitrateSodium HexametaphosphateSuperbag

Sandwich this tasty marshamllow treat between some graham crackers and you’ve got yourself an adult s’more. We mold our marshmallows and pipe in the Irish cream fluid gel for a delightful dessert that’s both familiar and utterly unexpected.

Cold Brew Coffee Marshmallows

Ingredients

  • 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

Equipment

  • Stand Mixer
  • Modernist Ravioli/Reverse Spherification Mold
  • ¼ Sheet Tray
  • Medium Heavy Bottom Pan

Timing

Active Time: 15 Minutes

Total Time: 1 Hour

Yield

~24 Marshmallows

  • 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.

  • Heat Mixture

    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.

  • Whip Mixture

    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

Ingredients

  • 150g (½ cup) Irish Cream
  • 350g (1 ½ cup) Milk
  • 5g (1 tsp) Sodium Citrate
  • 2.5g ( tsp) Sodium Hexametaphosphate
  • 30g (2 Tbsp) Sugar
  • 7g (1 tbsp + ½ tsp) Gellan Gum F

Equipment

  • Small Heavy Bottom Pot
  • Blender
  • Rubber Spatula
  • 250 Micron Super Bag

Timing

Active Time: 1 Hour

Total Time: 2 Hours

Yield

1¼ Cup Fluid Gel

  • Mix Ingredients

    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.

Summary
recipe image
Recipe Name
Irish Cream Filled Marshmallows
Author Name
Modernist Pantry
Published On
2020-06-08
Preparation Time
1H0M
Total Time
2H0M
Average Rating
51star1star1star1star1star Based on 1 Review(s)

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1 comment

Fluid Gels

June 8, 2020 10:06 am

[…] our Tzatziki Fluid Gel with Homemade Pita Bread, Irish Cream Filled Marshmallows,  and Fruit Fluid Gel Kouign-Amann recipes a […]

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