Coconut Liquor Marshmallows - Albumin - Texturizers

COCONUT LIQUOR MARSHMALLOW 90 g Water 1 90 g Coconut Liquor (Malibú) 20 g Sosa Powdered Albumin 500 g Sugar 200 g Water 2 100 g Sosa Liquid Glucose 12 u Sosa Gelatine Sheets 10 drops Sosa Coconut Aroma Coating base: 100 g Sosa Corn Starch 100 g Sosa Icing Sugar 100 g Sosa Powdered Coconut Milk Mix the water 1, the coconut liquor and the Albumin with a blender. Whip in the Kitchen Aid. Mix the sugar, the water 2 and the Liquid Glucose in a saucepan and heat until reaching 130ºC. Aside, hydrate the Gelatine Sheets. Once the mixture has reached 130ºC, add the previously hydrated Gelatine Sheets and mix with a silicone spatula. Add the second mix to the first whipped one very carefully and keep whipping slowly until the mixture is lukewarm. Once cooled, add the Coconut Aroma and whip a few more minutes. Aside, mix with a whisk the coating ingredients: Corn Starch, Icing Sugar and Powdered Coconut Milk. Sift the coating mix. Add the previous meringue to a pastry bag with a 1 cm tip. Dispose lines with the pastry bag on an oven tray with the coating base and cover with more coating. Keep at room temperature (16ºC) for 24h. Use