Marshmallow with chartreuse recipe

Gently beat the egg whites.

Soften the gelatine in boiling water.

Heat the sugar and glucose in the water to 118°C.

Carefully pour over the egg whites, and incorporate the melted gelatine and the chartreuse.

Continue beating until the mixture is cool.

Mould.

Let it cool and unmould to consistency.

Thanks : 

Recipe made by Mickey Bourdillat, master chef of Le Matafan from Chamonix.