Belated Christmas Marshmallows

My beautiful little boxes...

My beautiful little boxes…

So I realise how late this post is; and you should know I am terribly ashamed of its untimely arrival. I totally overestimated my productivity between Christmas and New Year. It turned out I just ate, drank, vegitated, and watched films with the fam like I do every year, so inevitably I didn’t get round to writing up my Christmas recipes. But better late than never…? Now I am back from my New Year activities, and now it is in fact 2015, I can get back to all things ‘gluttonous’.

I had a momentary, and rather nostalgic, wander down memory lane this Christmas in my experimental Marshmallow making. When I think of marshmallows I think of my childhood; when my Dad would bring home a takeaway on a Saturday night, we would cosy down on the sofa, watch Blind Date and Casualty (gotta love Cilla!!) and then open up various bags of sweets. Marshmallows were often featured. After a few hours scrolling through the Marshmallowists Instagram account I decided to relive a little of my childhood, jazz up these fluffy little treats and create something a little more adult appealing. I chose to test a recipe first, just in case they went disastrously wrong and I was stuck treat-less and stressed on Christmas Eve. I found a great recipe by James Martin on the BBC Good Food website, just plain marshmallows but filled with fresh raspberries. They were such a hit. In fact my Dad claimed they were better than my chocolate passionfruit macarons. And that’s certainly saying something. They were sooooo much nicer than the marshmallows you buy in bags; so cloud-like, fluffy, and no where near as sweet and sickly as I expected them to be. I was over the moon, and ready to experiment with more flavours.

After a lot of consideration I decided to make ‘After Dinner Mint’ and ‘Raspberry Gin’ marshmallows as Christmas presents for friends and family. I stuck with the original James Martin recipe, but added a number of ingredients for flavour. My favourite was the latter flavour; I’m a sucker for Gin, and the sourish (out of season haha) raspberries balanced really well with the sweetness of the mallows and the juniper berries in the Gin. Heck. I inhaled about ten of them before boxing the rest for gifts. The ‘After Dinner Mint’ ones were also rather delish, and very aesthetically appealing, with split layers of chocolate and peppermint mallow.

IMG_20141224_202027

 

 

RASPBERRY GIN MARSHMALLOWS

(makes approx 30 small, or 20 large)

 

INGREDIENTS:

  • 1lb granulated sugar
  • 1 tbsp liquid glucose
  • 7fl oz water
  • 2 large free-range egg whites
  • 9 sheets of gelatine, soaked in 140ml/5fl oz water
  • 2-3 tbsp of Gordon’s Gin
  • 300g of raspberries, sieved and reduced to a puree
  • icing sugar, for dusting and coating
  • cornflour, for dusting and coating

 

METHOD:

  1. To begin with it is best to get the raspberry puree ready. Quickly pulse the raspberries through a food processor and then sieve the mixture into a pan to get rid of the seeds. Bring the raspberry puree to a gentle simmer and cook for approximately 5 minutes, or until the mixture thickens. Leave to cool until needed.
  2. Place the sugar, glucose and water in a pan. Bring the mixture to the boil and  continue to boil on a high heat until it slowly changes to a very light amber colour, or when it reaches 127C on the sugar thermometer.
  3. While this is happening whisk the egg whites to stiff peaks.
  4. When the syrup reaches 127C add the gelatin leaves and their soaking water. Make sure they are mixed into the syrup, but be very careful as the syrup will bubble and it is extremely hot (127C to be exact!!). Once the gelatin has melted pour the syrup into a metal jug. At this point add the gin into the hot mixture.
  5. Return to the eggs and begin beating again with an electric whisk. While whisking begin to pour in the hot syrup, a little at a time. As you do this the mixture will thicken and become very glossy. Taste the mixture and add additional Gin if need be. Once all the syrup is poured in begin to add the raspberry puree, a little at a time, and beat until the mixture is thick enough to to hold its shape on the whisk.
  6. Lightly oil a deep baking tray and coat it with icing sugar and corn flour. Then pour in the marshmallow mixture, ensuring it is evenly spread. Then tap the tray a few times on the surface to ensure there are no holes or gaps. Leave the marshmallow to set for about an hour.
  7. Coat your work surface in cornflour and icing sugar, also prepare a small bowl with the mixture in to toss the marshmallows. Cut along the edges of the baking tray with a small knife to loosen the marshmallow, and then turn it out onto your work surface. Turn the marshmallow and coat in the powders before cutting into individual pieces. Gently toss the small pieces in the bowl to coat with powder.
  8. Box the mallows and keep them in a cool dry place.

IMG_20150102_151555

 

AFTER DINNER MINT MARSHMALLOWS

(makes approx 30 small or 20 large)

INGREDIENTS:

  • 1lb granulated sugar
  • 1 tbsp liquid glucose
  • 7fl oz water
  • 2 large free-range egg whites
  • 9 sheets of gelatine, soaked in 140ml/5fl oz water
  • 2-3 tbsp of good quality cocoa powder
  • 1-2 tsp of good quality peppermint essence
  • icing sugar, for dusting and coating
  • cornflour, for dusting and coating

 

METHOD:

  1. Place the sugar, glucose and water in a pan. Bring the mixture to the boil and  continue to boil on a high heat until it slowly changes to a very light amber colour, or when it reaches 127C on the sugar thermometer.
  2. While this is happening whisk the egg whites to stiff peaks.
  3. When the syrup reaches 127C add the gelatin leaves and their soaking water. Make sure they are mixed into the syrup, but be very careful as the syrup will bubble and it is extremely hot (127C to be exact!!). Once the gelatin has melted pour the syrup into a metal jug.
  4. Return to the eggs and begin beating again with an electric whisk. While whisking begin to pour in the hot syrup, a little at a time. As you do this the mixture will thicken and become very glossy. Beat until the mixture is thick enough to to hold its shape on the whisk.
  5. Split the mixture in two, and add the peppermint into one and the cocoa powder into the other.
  6. Lightly oil a deep baking tray and coat it with icing sugar and corn flour. Then pour in the peppermint mixture, followed by the chocolate, ensuring it is evenly spread. Then tap the tray a few times on the surface to ensure there are no holes or gaps. Leave the marshmallow to set for about an hour.
  7. Coat your work surface in cornflour and icing sugar, also prepare a small bowl with the mixture in to toss the marshmallows. Cut along the edges of the baking tray with a small knife to loosen the marshmallow, and then turn it out onto your work surface. Turn the marshmallow and coat in the powders before cutting into individual pieces. Gently toss the small pieces in the bowl to coat with powder.
  8. Box the mallows and keep them in a cool dry place

2014-12-23 19.54.43

 

 

Advertisements