 | Pomegranate ‘Mallows1 sheet Patricia Le Day / Owner, Chocolate Visions, Scotts Valley, CA |
| • | 11 oz. The Perfect Purée Pomegranate Concentrate (divided), thawed |
| • | 16 1/2 oz. sugar |
| • | 10 oz. corn syrup |
| • | 1/4 tsp. salt |
| • | 1 oz. gelatin |
| Method: | |
| 1. | Pour the dissolved gelatin/water mixture in the bowl of a stand mixer with a whip attachment and a plastic guard. |
| 2. | Combine sugar, corn syrup, salt and 5 oz. Pomegranate Concentrate in a medium pot over high heat. |
| 3. | Stir the mixture until sugar is dissolved or until it has reached a boil. Cook mixture to 112°C. |
| 4. | While sugar syrup is heating, combine 6 oz. of Pomegranate Concentrate with the gelatin in the stand mixer. Let the gelatin bloom for about one minute. |
| 5. | Microwave the gelatin/Pomegranate Concentrate mixture on high for one minute or until completely melted. Keep the mixture warm until the sugar syrup is heated. |
| 6. | Return the gelatin/Pomegranate Concentrate mixture to the stand mixer bowl. With the mixer on low speed, slowly pour the sugar syrup over the gelatin/Pomegranate Concentrate mixture. |
| 7. | Increase speed to maximum and whip for 5 minutes until the mixture holds a peak. |
| 8. | Whip for about an additional 5 minutes, possibly up to 10 minutes. The ‘mallows should hold a soft peak. |
| 9. | Working quickly, pour the mixture into a greased and oiled mold; the mixture cools quickly and becomes harder to spread evenly. |
| 10. | Cover with a piece of oiled parchment and chill in the fridge overnight. |