Part 1: Roasted Marshmallow Powder
Bahan
Cara Buat- 500g Marshmallow Fluff (or marshmallow)
- Spread the marshmallow fluff out on a silicone-lined sheet tray into a thin layer. Note: The more surface area, the better.
- Torch the top. Dehydrate at 93°C/200°F for 1.5 hours or until dry.
- Place the dehydrated fluff in a blender and blend into a fine powder.
- Place in an airtight container. A silica packet will help keep it dry.
Part 2: Marshmallow
Bahan
Cara Buat- 14g Gelatin
- 70g Water (cold)
- 392g Granulated Sugar
- 125g Water
- 8g Vanilla Paste
- 50g Water (ice-cold)
- Cornstarch (for dusting)
- Bloom the gelatin in 70g cold water and set aside. Once bloomed, place in the bowl of a stand mixer.
- Combine the granulated sugar and 125g water in a pot. Cook to 115°C/240°F.
- Pour the cooked sugar syrup over the gelatin. Whisk on high speed for about 5 minutes and cool to the touch.
- Add in the vanilla paste. Stream in the 50g ice-cold water.
- Spread the marshmallow into a sprayed and parchment-lined sheet tray. Allow to set before cutting to desired shape and size.
- Once cut, toss in the cornstarch and reserve in an airtight container.
Part 3: Roasted Marshmallow Hot Cocoa
Bahan
Cara Buat- 227g Milk
- 40g (4T) deZaan Hot Cocoa Mix
- 56g (8T) Roasted Marshmallow Powder
- Heat the milk to 65°C/149°F.
- Blend in the hot cocoa mix and roasted marshmallow powder until smooth.
Part 4: Assembly
Cara Buat- Place the hot cocoa in a desired serving cup.
- Place the marshmallow on the top and torch.
- Sprinkle the top with crumbled graham cracker.
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