Exceptional Rose & French Vanilla Marshmallows
Dilmah Tea Used
Exceptional Rose with French Vanilla
Ingredients
- 250g sugar
- 20g glucose
- 120ml water
- 2 Dilmah Exceptional Rose with French Vanillatea bags
- 6 leaves gelatin
- 80g egg white
Method
Boil sugar, glucose and brewed tea at 118°C, add gelatin. Whip eggs white and add syrup till smooth texture. Let it set in a tray.
