
Mango, Passion Fruit & Coconut Marshmallow Ghosts with PCB Creations
PCB Creation is world-renowned for its expertise and innovation in pastry decorations. From technical raw ingredients to final decorations, PCB Creation offers the complete solution for a pastry chef.
Get ready for spooky season by discovering how to make these delicious mango, passion fruit & coconut marshmallows using PCB Creations Marshmallow Ghost Moulds. Recipe crafted by Chef Jeremy Massing, Vice World Pastry Champion 2025.
Recipe makes 48 pieces using the PCB Creations Marshmallow Ghost Moulds.
Ingredients
Mixed Mango Passion Fruit Paste Filling, Desweetened
- 250g Ponthier 100% Passion Fruit Puree
- 100g Ponthier 100% Mango Puree
- 37g Glucose
- 225g Sugar
- 140g PCB Creations Natur Sweet INGREDIUM
- 9g PCB Creations Natur Alg INGREDIUM
- 11g PCB Natur Agrum INGREDIUM
Coconut Marshmallow
- 200g Sugar
- 96g Glucose
- 128g Inverted sugar (1)
- 80g Ponthier Coconut Puree
- 8g Sorbitol INGREDIUM
- 1 piece Scraped vanilla bean
- 80g Inverted sugar (2)
- 28g Gelatin INGREDIUM (B, P or F)
- 168g Water
- 32g Grated coconut
Method
1. Mixed Mango Passion Fruit Paste Filling, Desweetened
Heat the fruit purees and glucose to 60°C to melt the glucose, then add the other ingredients. Bring to the boil (1 minute) and pour into moulds. Unmold after at least 12 hours. Mix before use.
2. Coconut Marshmallow
Cook sugar, glucose, inverted sugar (1), coconut puree and sorbitol at 113°C. Pour into a mixer bowl containing GELATIN rehydrated with water, inverted sugar (2) and grated coconut. Beat at maximum speed. Use while still warm.
3. Building and Finishing
Apply a layer of dark chocolate to the PCB Creations Marshmallow Ghost Moulds. When the marshmallow reaches 35°C, place it in the moulds to within 5 mm of the edge (approx. 15 g per mould). Let gel. On top of the marshmallow, place a layer of mango-passion filling (approx. 15 g per mould). Cover with dark chocolate.
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