Marshmallow genache- is it possible?

Assuming that you have made Italian meringue with dissolved gelatine run into it, from that stage while still warm fold in your warm ganache, I can't guarantee that it won't curdle but its worth a try.

 

Are you actually looking for something like Marshmallow Cream?

 

Ganache is chocolate, as for boiling "whipped" cream !, good luck chum/img/vbsmilies/smilies/smile.gif
 

 

you cant warm whipped cream.

 

From what you have described, you are looking for a version of marshmallow cream. This link: http://www.wisegeek.com/what-is-marshmallow-creme.htm , describes how to convert marshmallows into a cream version with the addition of corn syrup, my apologies, I do not know the non-USA name, perhaps something like "glucose syrup"???From what I've been able to find you do NOT want to use heavy cream to get the "creamy texture" you are looking for

 

I would melt down marshmallows with butter in a heavy saucepan (like you were going to make Rice Krispie Treats) and then add warm ganache to it.

Can't guarantee it would work but it would be worth a try. I don't know if the mixture might "break" or not.

That's my best guess.

 

I used to make a marshmallow sauce that - when cold- would be a good texture to fill cookies.  I am sorry that I don't remember the ratio, but I put the marshmallows in a 300 oven until golden brown (this worked better than torching them).  While they were warm, I put them in a large pot with just a little heavy cream.  I served it warm and it definitely tasted like toasted marshmallow, but you could do it without toasting them.  I kept the leftover in the fridge and it was a nice spreading consistency when cold.

 

Marshmallow creme is not thin, by any means, in fact it is thick and gooey, somewhat like thick jam or even some frostings.