Adaptable Avocado Recipe #5

Fluffy Avocado Marshmallows

· 4 envelopes gelatin

· 1/2 c avocado puree

· 1-1/4 c water

· 3 c sugar

· 1-1/4 c light corn syrup

· 1/4 tsp salt

· powdered sugar for dusting

Line a baking sheet with foil. Spray the foil with non-stick spray.

Prepare your mixer with the whisk attachment.

Combine the avocado puree and 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin over to soften.

Put the sugar, corn syrup, remaining 3/4 cup water and salt in a heavy saucepan. Bring to a boil and cook until it reaches the soft-ball stage (234-240 F).

With the mixer at full speed, pour all of the hot syrup slowly down the side of the bowl. Whip until the mixture is very fluffy and stiff, about 8-10 minutes. Pour mixture into the foil-lined pan and smooth with an oiled spatula so that it's level with the top of the rim (it won't completely fill the pan). Allow the mixture to sit, uncovered at room temp for overnight.

Sift powder sugar generously over the rested marshmallows. Turn it out onto a cutting board or counter, peel off foil and dust with more sugar/starch mixture. Slice with a thin-bladed oiled knife . Dip all cut edges in sugar and shake off excess. Marshmallows will keep several weeks at room temp in an air-tight container.