Guimauve aux Fraises (Strawberry Marshmallows)

• 90 grams Strawberry puree (or fresh strawberries)
• 90 grams Granulated sugar
• 15 grams Mizuame sugar syrup
• 1 tbsp Lemon juice
• 10 grams Powdered gelatin
• 70 grams Water
• 1 Corn starch

1. Soak the gelatin in water.
2. Melt in the microwave or a double boiler.
3. Put the strawberry puree, sugar, and sweet syrup into a pot and turn on the heat.
4. Simmer until the big bubbles reduce in size to make a frothy consistency, then transfer to a bowl.
5. Put the bowl from Step 3 into a double boiler, add the soaked gelatin from Step 1, add the lemon juice, and mix with a mixer on high speed.
6. Mix until it becomes pale and sticky and you can draw lines in it (about 5~10 minutes).
7. Line the pan with kitchen parchment paper or aluminium foil and pour the batter into it.
8. Let it cool to room temperature.
9. When cooled, wrap lightly with plastic and store in the refrigerator to chill.
10. Remove from the pan, dust with corn starch, and cut.

strawberry puree, sugar, mizuame sugar syrup, lemon juice, powdered gelatin, water, starch

Taken from cookpad.com/us/recipes/148589-guimauve-aux-fraises-strawberry-marshmallows (may not work)