Pomegranate ‘Mallows

1 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
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.