Fruit Base “Marshmallow”

• 30 g silver gelatin sheets
• 200 g fruit puree
• 40 g

Combine gelatin and 200 g puree in a small bowl and set aside until softened. Transfer to the bowl of a stand mixer fitted with a whisk attachment. In a small saucepot, heat 40 g fruit puree, sugar and inverted sugar to 116°C. Pour over gelatin mixture and whip on medium speed until cooled and fluffy. Spread evenly onto a sheet tray lined with a nonstick mat, cover and cool completely before cu