Albariño Marshmallow


1. Mix the wine and the albumin powder with a hand blender and leave in fridge for 24 hours. Strain.

2. Combine the sugar and the wine mixture in a small pot and bring to 80˚C over medium heat being very careful not to burn it. Stir constantly.

3. Put heated mixture into a mixing bowl with the bloomed gelatin and the citric acid. Beat on medium until cool.

4. Prepare an 8”x 4” pan by combining the icing sugar and the corn starch. Spray the pan lightly with cooking spray and then dust it with the icing sugar and corn starch.

5. Pour the mixture into the coated pan. Dust the top with some of the icing sugar and cornstarch. Place in fridge to cool and set.

6. Pop marshmallow out and cut with a knife coated in the icing sugar mixture. When the marshmallow is cut, toss in the icing sugar mixture to prevent sticking.

Preparation: Rebekka Schmitt

Albariño - IMG




  • 100 ml Albariño Wine
  • 10 gr albumin Powder
  • 190 gr sugar
  • 2 sheets gelatin, bloomed
  • 2.5 gr citric acid
  • 100 gr icing sugar
  • 100 gr corn starch
  • 3.645 fl. oz Albariño Wine
  • 0.353 oz albumin Powder
  • 6.702 oz sugar
  • 2 sheets gelatin, bloomed
  • 0.088 oz citric acid
  • 3.527 oz icing sugar
  • 3.527 oz corn starch
  • 0.423 cup Albariño Wine
  • 0.076 cup albumin Powder
  • 0.904 cup sugar
  • 2 sheets gelatin, bloomed
  • 0.041 cup citric acid
  • 0.49 cup icing sugar
  • 0.49 cup corn starch