Red Cabbage Marshmallow

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Preparation info

    • Difficulty


Appears in

Mile 8: A book about cooking

Mile 8

By David Higgs

Published 2018

  • About


  • 25 g gelatin leaves
  • ice water
  • 200 g red cabbage juice
  • 400 g castor sugar
  • 50 g glucose
  • 60 g egg whites


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, remove the gelatin leaves from the water. Melt the gelatin in the microwave and add to the meringue mixture. Place the marshmallow mix into a tray, 4 cm deep, and refrigerate to set.