Jelly Marshmallow Pop

Chef Edmond Roukoz

Prep Time

25 minutes

Cook Time

10 minutes

Category

Dessert

This Fruit Jelly Marshmallow Pop recipe is a playful yet refined gourmet confectionery that combines vibrant fruit jelly made with agar agar and soft, airy homemade marshmallow. The base layer of smooth fruit purée jelly delivers a fresh, tangy flavour and clean bite, while the light marshmallow adds sweetness and a fluffy texture for the perfect balance.

Using agar agar and gelatin, this recipe ensures stability, structure, and a professional finish, making it ideal for pastry chefs, dessert tables, and modern confectionery creations. Rolled into elegant shapes, these marshmallow pops are perfect for party desserts, Ramadan sweets, and premium candy displays.

A creative fusion of fruit-based desserts and artisanal marshmallow techniques, this recipe is perfect for those looking to elevate their homemade candy and pâtisserie-style treats with a unique and visually appealing twist.

Jelly Marshmallow Pop

Ingredients

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    • Capfruit Raspberry Frozen Fruit Puree No Added Sugar 400 g (You can use any puree of your choice)

    • Sugar 90 g

    • Soc Chef Agar Agar Powder 4.5 g

    • Gelatine mass 6 g

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    • 100 g water

    • 142 g sugar

    • 48 g inverted sugar

    • 60 g gelatine mass

    • 60 g inverted sugar

    Directions

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      1. Mix the sugar and the Soc Chef Agar Agar Powder together

      2. put the Capfruit Raspberry Frozen Fruit Puree, and the mix of sugar and agar agar on cold than on fire to boil

      3. add the gelatine 

      4. pour it on a Silicon mat 2mm thickness and let it set

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      1. Boil the water, sugar, and the inverted sugar on 110⁰C

      2. Put the gelatine mass and the inverted sugar in a mixing bowl

      3. Once the syrup reaches 110⁰c add it in the machine and mix on high speed for 3 min than on medium speed too cool down

      4. Spread it on the agar agar puree and let it set 
      5. Roll it as desire shape and thickness