Firm foam with marshmallow structure

Name: Firm foam with marshmallow structure
Ingredients: 250 g Raspberry purée; 300 g Fine sugar; 100 g Dextrose; 22 g Albumin

Firm marshmallow-structured foam: airy sweet foam made with gelatin mix, perfect on desserts or as a topping.

Ingredients

250gRaspberry purée

300gFine sugar

100gDextrose

22gAlbumin

Put the raspberry puree in a stand mixer with a whisk attachment and mix in the albumin thoroughly.
Whip it up with half of the sugar.
When the mixture holds its shape, add the remaining sugar and dextrose and whip into a very firm marshmallow. You can use this as a pipeable marshmallow.
Variation: pipe the mixture, flatten it, and dry at 90°C for at least 3 hours. Then coat in chocolate as an alternative to a bonbon.