Lime Marshmallow

[Sussan Estela Olaya]

Hi Cristina.

Welcome to the Scoolinary community.

Thank you for your question.

The gelatin sheets used have a bloom strength between 200 and 250. This is because marshmallows need a good amount of gelification to achieve their characteristic texture, and gelatin with a bloom in this range provides the right firmness without being too hard.

If you can’t find gelatin sheets with a specific strength, you can adjust the amount of gelatin according to its bloom strength. For example, if you use gelatin with a lower bloom (around 150-180), you may need more sheets to achieve the same firmness as gelatin with a bloom of 200-250.

We hope this information is helpful.

Best regards.

[Sol Damiani]

Hey there Cristina!👋

Welcome to the Scoolinary Community! 😊Join our awesome group of food lovers and share your love of cooking. Everyone’s invited!

I’m Sol Damiani, the Community Builder and I’m from Buenos Aires.

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