Lychee Marshmallow
Artisan
Restaurateur
Ingredients
250 g Caster sugar
100 g Mineral water
520 g Lychee purée
90 g SOSA Instangel
40 g Invert sugar
Use the water and sugar to make a syrup. Bring to the boil.
Add the Instangel and lychee purée, then mix using an immersion blender.
Leave to set overnight in the refrigerator.
Beat the gelled syrup in a stand mixer until it has the consistency of a mousse.
Pour into a 10mm-high ganache frame.
Store in the freezer.
