Cecile, Vera, and Francoise teach us how to make Guimauve (recipe below).
Produced by Ottoson Media Group youth crew.
For: 6 pers
Preparation: 30 min
Refrigerate 3 hours
½ cup and 1 TBSP of sugar
1 TBSP of Honey
3 TBSP of water
5 gr of gelatin
3 white eggs
Pink food coloring
3TBSP of corn starch
3 TBSP of powdered sugar
In a sauce pan melt the water, sugar and, honey, bring to boil at 257 F in order to obtain a sugar syrup.
Beat the egg whites.
Prepare the gelatin or agar agar if you prefer.
When the sugar syrup is ready, add the gelatin.
Incorporate the mixture in the egg whites and continue to beat it and add the food coloring
Combine together the powdered sugar and the corn starch.
Then in rectangular dish, coat with a fine layer of vegetable oil then coat with the mixture sugar and corn starch.
Pour the guimauve in the dish, spread a thin layer of sugar and corn starch.
Let’s refrigerate for 3 hours and then cut the guimauve in square.
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