Marshmallow filled Chocolate Eggs
Serves 5 #STARFineFoods Ingredients: 1.76 oz cornmeal 1,76 oz powdered sugar 10 sheets gelatin 4.2 oz water 1.76 oz corn syrup 16 oz powdered sugar 8.5 oz Borges Natura walnut milk 1 tablespoon STAR Extra Virgin Olive Oil 2 egg whites from large free range eggs 1.76 oz cocoa powder 5.3 oz dark baking chocolate Instructions:Mix the cornmeal with the powdered sugar in a bowl. Sprinkle half the mixture over a deep baking pan and set the rest aside.
Pour 4.2 oz of water into a pan and add the gelatin sheets to soak.
In a saucepan, combine the corn syrup with the sugar, walnut milk and extra virgin olive oil, and cook over low heat. Once it forms a light-colored syrup, turn up the heat and cook it at a rapid boil for a couple of minutes.
Set the pan with the gelatin over medium heat and stir until it dissolves.
Beat the egg whites to stiff peaks. Pour the sugar syrup and the dissolved gelatin over the egg whites.
Continue beating for 6-8 minutes, until the mixture has increased in volume. Pour it into the baking pan and sprinkle the remaining cornmeal and powdered sugar mixture over the top. Let it sit in a cool room for 2-3 hours.
Cut the marshmallows into the shape of an egg (this is easier if you use an egg-shaped mold). Roll them in the cocoa powder. Arrange the 20 pieces on a pastry rack.
Melt the chocolate in the microwave or in a double boiler, coat the eggs with it and let them cool.
Ingredients
- 1.76 oz cornmeal
- 1,76 oz powdered sugar
- 10 sheets gelatin
- 4.2 oz water
- 1.76 oz corn syrup
- 16 oz powdered sugar
- 8.5 oz Borges Natura walnut milk
- 1 tablespoon STAR Extra Virgin Olive Oil
- 2 egg whites from large free range eggs
- 1.76 oz cocoa powder
- 5.3 oz dark baking chocolate
Instructions
Mix the cornmeal with the powdered sugar in a bowl. Sprinkle half the mixture over a deep baking pan and set the rest aside.
Pour 4.2 oz of water into a pan and add the gelatin sheets to soak.
In a saucepan, combine the corn syrup with the sugar, walnut milk and extra virgin olive oil, and cook over low heat. Once it forms a light-colored syrup, turn up the heat and cook it at a rapid boil for a couple of minutes.
Set the pan with the gelatin over medium heat and stir until it dissolves.
Beat the egg whites to stiff peaks. Pour the sugar syrup and the dissolved gelatin over the egg whites.
Continue beating for 6-8 minutes, until the mixture has increased in volume. Pour it into the baking pan and sprinkle the remaining cornmeal and powdered sugar mixture over the top. Let it sit in a cool room for 2-3 hours.
Cut the marshmallows into the shape of an egg (this is easier if you use an egg-shaped mold). Roll them in the cocoa powder. Arrange the 20 pieces on a pastry rack.
Melt the chocolate in the microwave or in a double boiler, coat the eggs with it and let them cool.
Mix the cornmeal with the powdered sugar in a bowl. Sprinkle half the mixture over a deep baking pan and set the rest aside.
Pour 4.2 oz of water into a pan and add the gelatin sheets to soak.
In a saucepan, combine the corn syrup with the sugar, walnut milk and extra virgin olive oil, and cook over low heat. Once it forms a light-colored syrup, turn up the heat and cook it at a rapid boil for a couple of minutes.
Set the pan with the gelatin over medium heat and stir until it dissolves.
Beat the egg whites to stiff peaks. Pour the sugar syrup and the dissolved gelatin over the egg whites.
Continue beating for 6-8 minutes, until the mixture has increased in volume. Pour it into the baking pan and sprinkle the remaining cornmeal and powdered sugar mixture over the top. Let it sit in a cool room for 2-3 hours.
Cut the marshmallows into the shape of an egg (this is easier if you use an egg-shaped mold). Roll them in the cocoa powder. Arrange the 20 pieces on a pastry rack.
Melt the chocolate in the microwave or in a double boiler, coat the eggs with it and let them cool.
Total Time: 10 minutes
Serves: 5
