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Marshmallow with puree of sour cherries
For 30 servings
285 g sugar
160 g dextrose
120 g water
120 g glucose
120 g gelatin mass (1:5)
75 g inverted sugar
125 g puree of sour cherries
Bring the sugar, dextrose, water and glucose to 130°C and pour over the gelatin mass and the inverted sugar previous mixed in a bowl of a stir mixer.
Whip until fluffy.
Add the sour cherry puree and whip until elastic.
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