Marshmallow Terakota yang Kaya
Bahan
Cara Buat- Gelatin 36g
- 716g Air
- Gula Pasir 784g
- 50g Gula Balik
- 50g Pasta Vanila
- 60g deZaan Rich Terracotta Bubuk Kakao
- Untuk Debu - deZaan Cocoa Powder pilihan
- Rendam gelatin dalam 380g air.
- Campurkan gula pasir, gula invert, dan sisa 336g air dalam panci kecil dan panaskan hingga soft-ball.
- Dalam mangkuk mixer berdiri yang dilengkapi dengan alat pengocok, kocok campuran gula yang sudah dimasak dan gelatin yang mengembang dengan kecepatan tinggi hingga dingin dan volume penuh.
- Tambahkan vanilla dan tuangkan bubuk kakao.
- Tuang adonan ke dalam loyang yang dialasi perkamen dan diamkan hingga mengeras.
- Potong menjadi marshmallow dengan ukuran yang Anda inginkan dan masukkan bubuk kakao deZaan pilihan untuk melapisi.
Do you Know Cocoa?
The deZaan cocoa handbook developed exclusively for chefs and artisans is out now!
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Talia Profet European Chef Lead, deZaan
In our chef-led book, you will be given the scoop on:
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- How to convert recipes from chocolate to cocoa powder
- Original flavor pairings
- 27 foundational and inspirational recipes including technical deep dives
- A plethora of technical cocoa knowledge and know-how
