Gellan Marshmallow

I'm working on a menu and for a dessert course i wanted to do a coffee marshmallow as a part of the dish. The problem I have with most marshmallows is the fact that gelatin basically masks any inherent flavor and leaves you with just a sweet note unless you just go way overboard with the flavorings.

I want to see if anyone had a tested recipe for using gellan in place of gelatin in this application. The flavor release would be much better and it would allow me some freedom to possible serve them warm as well.

Thoughts?

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Seth_Ratner_91225

Have you tried it with gelatin? I've had some flavored marshmallows (ginger, fruit, vanilla) from London that were quite flavorful, but I can't confirm they were made with gelatin. Honestly. I don't know much about marshmallow making, but I've always been interested.

Brendan_Lee_56950

I'm really trying to keep it very delicate and subtle in its flavor so something other than gelatin would be ideal but I'm going to play around tomorrow if I have time.

Seth_Ratner_91225

I'm interested in what you discover. I also wonder if using gellan will yield an altogether different texture due to the melting point of gelatin. I think either way it will probably end up being a tasty treat.

anthony_34093

Textures has recipes for gelatin, gum arabic, methyl cellulose, and xanthan but no gellan.

Brendan_Lee_56950

Yeah that was my first go to when I was thinking about it. Martin was the only person I found online who has made mention of gellan for marshmallows. The CP kelco pdf for gellan mentions that it is used for marshmallows but doesn't have any recipes unfortunately.

sebastian_palmigiani_21610

eddie shepherd in his Edible Cocktail book has a marshmallow recipe that does not use gelatin or egg white. the base uses methylcellulose and xanthan gum. for gelling he uses kappa carageenan

and locust bean gum. you can get the ebook in iTunes.

Brendan_Lee_56950

his recipe is super involved, he's doing it because he's vegetarian, i'm not opposed to gelatin nor are my guests, just trying to see if I can improve in this case. I'm leaning more and more to methylcellulose though

sebastian_palmigiani_21610

there is a discussion on egullet about using gellan for marshmallows

http://forums.egullet.org/topic/104206-marshmallows-gelatin-vs-gellan/

SteveM_20803

I just ran across a recipe to make marshmallows with agar. Would this work for your application?

Brendan_Lee_56950

going to play with a methocel version tomorrow