CATEGORY: experimentalfoods

Sweet New Zealand - Delicate Marshmallow

Posted by mo, 21st May 2012

 

These sweet little pillows of joy are like eating tasty air. I have been to two cake events this week where marshmallow proved to be the star of the show. 
So light that you merely need to inhale and POOF..gone!
Vanilla Marshmallows (from Tealicious)
Ingredients:
20g powdered gelatine
120ml cold water
440g caster sugar
200ml water
1 tablespoon vanilla extract
cooking spray, for the baking pan (and everything else the marshmallow touches!)
cornflour/icing sugar for coating
brownie/baking pan, 30cm x 20cm x 5cm (or two regular brownie pans), lined with parchment or cling film
Method:
1. Put the gelatine and the 120ml cold water in large mixing bowl and stir. Let sit and allow the gelatine to swell or 'bloom'.
2. Put the sugar, golden syrup and the 200ml  water in a large saucepan and stir to combine.  Brush the insides of the saucepan with clea water to dislodge any stray grains of sugar.  Bring to a boil, add a sugar thermometer and keep cooking to bring to firm ball stage, 120º C/248º F.
3. Whisking at maximum in a stand mixer or an electric whisk, slowly add the sugar syrup to the gelatine mixture.  Whisk thoroughly until thick, bubble gum-like strands form (approxiately 8-10 minutes).  Stir in the vanilla extract. 
4. Before pouring into the tin, spray everything with cooking spray including spatulas, spoons, hands, tins - everything!
5. Spoon the mixture into the prepared brownie pan and spread eenly.  Sift some icing sugar over the top and let rest for 2 hours.
6. Using a greased knife, cut the marshmallows into cubes and toss into a plateful of icing sugar. Store in an airtight container for up to 2 weeks.
Variations
Raspberry: reduce the cold water to 60ml for adding to gelatine. Fold in 60ml raspberry coulis until streaky. Continue recipe as above, after pouring batter into tin, add some fresh raspberries and then sift icing sugar over the top.  
Baileys: replace the vanilla extract with a shot of Baileys (or more to taste).
Other fruit variations: replace the vanilla extract with fruit juice or cordial, or fruit coulis. 
Orange sherbet: replace the vanilla with orange oil and sprinkle the batter with orange sherbet instead of icing sugar. 
http://www.edinburgheats.co.uk/2012/05/super-sweets-raspberry-marshmallows.html

Sweet NZ

These sweet little pillows of joy are like eating tasty air. I have been to two cake events this week where marshmallow proved to be the star of the show. 

So light that you merely need to inhale and POOF..gone!

An entry for this month's Sweet New Zealand http://sugarandspice-and-allthingsnice.blogspot.co.nz/p/sweet-new-zealand.html

 

marshmallow

Vanilla Marshmallows (from Tealicious)

Ingredients:

  • 20g powdered gelatine
  • 120ml cold water
  • 440g caster sugar
  • 200ml water
  • 1 tablespoon vanilla extract
  • cooking spray, for the baking pan (and everything else the marshmallow touches!)
  • cornflour/icing sugar for coating
  • brownie/baking pan, 30cm x 20cm x 5cm (or two regular brownie pans), lined with parchment or cling film

Method:

1. Put the gelatine and the 120ml cold water in large mixing bowl and stir. Let sit and allow the gelatine to swell or 'bloom'.

2. Put the sugar, golden syrup and the 200ml  water in a large saucepan and stir to combine.  Brush the insides of the saucepan with clea water to dislodge any stray grains of sugar.  Bring to a boil, add a sugar thermometer and keep cooking to bring to firm ball stage, 120º C/248º F.

3. Whisking at maximum in a stand mixer or an electric whisk, slowly add the sugar syrup to the gelatine mixture.  Whisk thoroughly until thick, bubble gum-like strands form (approxiately 8-10 minutes).  Stir in the vanilla extract. 

4. Before pouring into the tin, spray everything with cooking spray including spatulas, spoons, hands, tins - everything!

5. Spoon the mixture into the prepared brownie pan and spread eenly.  Sift some icing sugar over the top and let rest for 2 hours.

6. Using a greased knife, cut the marshmallows into cubes and toss into a plateful of icing sugar. Store in an airtight container for up to 2 weeks.

Variations

 Raspberry: reduce the cold water to 60ml for adding to gelatine. Fold in 60ml raspberry coulis until streaky. Continue recipe as above, after pouring batter into tin, add some fresh raspberries and then sift icing sugar over the top.  

Baileys: replace the vanilla extract with a shot of Baileys (or more to taste).

Other fruit variations: replace the vanilla extract with fruit juice or cordial, or fruit coulis. 

Orange sherbet: replace the vanilla with orange oil and sprinkle the batter with orange sherbet instead of icing sugar. 

 

http://www.edinburgheats.co.uk/2012/05/super-sweets-raspberry-marshmallows.html

http://sugarandspice-and-allthingsnice.blogspot.co.nz/

 

 

Today you are you, that is truer than true. There is no one alive who is youer than you.

Dr Seuss