Monday, 1 August 2011

Raspberry Marshmallows

Well, I've made my cordial now what to do with it? I could put it in a jelly, a drink - of course, or, um, marshmallows! I got this recipe are from Hugh, but there are loads of recipes for it. I just added a bit of cordial at the end for flavor and also colour, it gives a pretty pale pink. It's not hard to do but just make sure you're careful with the hot sugar mixture when beating it into the egg whites.

Makes 15 marshmallows

icing/confectioners sugar
corn flour/starch
vegetable oil
8 leaves of gelatine
2 egg whites
2 & 1/2 cups or 500g of granulated sugar

1. Lightly grease the tray with the oil then dust it with the corn starch and confectioners sugar.

2. Put the sugar and 1 cup or 250 ml of water in a pan and heat to the hard ball stage or 122ºC. As the sugar heats up but the gelatine leaves in a bowl of water to soften and whisk the egg whites until stiff.

3. Once the sugar has reached 122ºC slowly pour it in a steady stream in to the egg whites whisking all the time with an electric mixer on low. Once the sugar has been incorporated beat in the gelatine leaves (discard the soaking water) and whisk until thick and can be barely poured. At this point beat in the cordial.

4. Spread it out on the tray and leave it to set somewhere cool but not the fridge. Once set cut it into squares and dust it with more corn starch and confectioners sugar.

They're good cut up into little chunks and skewered on cocktail sticks along with a couple of sharp blackberries that cut the sweetness nicely.

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