Red Cabbage Marshmallow

• 25 g gelatin leaves
• ice water
• 200 g red cabbage juice
• <

Soak the gelatin leaves in ice water.

Mix the red cabbage juice with the sugar and glucose until it resembles wet sand. Using a sugar thermometer, cook the sugar to 118°C. When the sugar reaches 115°C, begin beating the egg whites until foamy. Once the sugar reaches 118°C, pour the sugar into the egg whites in a steady stream.

While the meringue is beating and cooling down, remo