Mix the cornmeal with the powdered sugar in a bowl. Sprinkle half the mixture over a deep baking pan and set the rest aside.
Marshmallow filled Chocolate Eggs
- 50 g cornmeal
- 50 g powdered sugar
- 10 sheets gelatin
- 125 ml water
- 50 g corn syrup
- 450 g powdered sugar
- 250 ml Borges Natura walnut milk
- 1 tablespoon Borges extra virgin olive oil
- 2 egg whites from large free-range eggs
- 50 g cocoa powder
- 150 g dark baking chocolate
Step by step
Pour 125 ml of water into a pan and add the gelatin sheets to soak.
In a saucepan, combine the corn syrup with the sugar, walnut milk and extra-virgin olive oil, and cook over low heat. Once it forms a light-colored syrup, turn up the heat and cook it at a rapid boil for a couple of minutes.
Set the pan with the gelatin over medium heat and stir until it dissolves. Beat the egg whites to stiff peaks. Pour the sugar syrup and the dissolved gelatin over the egg whites.
Continue beating for 6-8 minutes, until the mixture has increased in volume. Pour it into the baking pan and sprinkle the remaining cornmeal and powdered sugar mixture over the top. Let it sit in a cool room for 2-3 hours.
Cut the marshmallows into the shape of an egg (this is easier if you use an egg-shaped mold). Roll them in the cocoa powder.
Arrange the 20 pieces on a pastry rack.
Melt the chocolate in the microwave or in a double boiler, coat the eggs with it and let them cool.