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Lemon Marshmallow | Giuseppe Iannotti

MARSHMALLOW AL LIMONE credits Marco Varoli 10

Recipe by Giuseppe Iannotti: Lemon Marshmallow

Ingredients

  • 40 g of egg white
  • 100 ml lemon juice
  • 2 g of fish glue
  • 250 g granulated sugar
  • 120 ml Water

Procedure

Cook sugar and water to 117°C, cool to 80°. Then whip egg whites, add cooked sugar and lemon juice heated to 30° with isinglass and whip about 10 minutes.
Then puree in Brioschi effervescent.

Photo by Marco Varoli

 

 

 

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