When last week’s Masterchef focused on afternoon tea and pastries, I knew I was going to have to have a sweet week. This may sound a little odd, but I’m not especially keen on marshmallows. I don’t dislike them, but I can take them or leave them. I don’t quite understand why some people love them in hot chocolate with lots of cream. Yes, they look good, but they don’t really add anything that chocolate isn’t delicious enough to provide by itself. Anyway, there was something about the marshmallows Andrew made that really made me want to try them. They looked lovely and soft and pillowy, but had a raspberry hidden inside. I would have used raspberries with these but the local shop didn’t have any, and strawberries were the closest I could get. I also gave up on the idea of enclosing the strawberries inside the marshmallow as they looked so pretty on top and would have been absolutely huge if I’d added another spoonful of marshmallow. Well, to be honest, the mixture left in the bowl was beginning to set anyway and would probably have just looked a mess if I’d tried to use it to hide the strawberries.
I have to say, I was pretty impressed with how these turned out. I hadn’t realised that marshmallow was so easy to make. But, they were very sweet and I don’t have a very sweet tooth. As marshmallow is sweet, and mainly sugar, I’m not sure if anything could be done to make them less sweet. I suppose just don’t eat too many at once. Invite lots of people to your home to share them with, because unfortunately they are not at their best for long. Many of the recipes on the internet said they could be stored for up to 2 weeks in an airtight container (if you don’t add fruit), but I found they were going a little soggy around the edges beyond a couple of days and the sooner they were eaten the better.
I read quite a few recipes when deciding how to make these but the finished result is mainly adapted from a James Martin recipe.
I would like to link these to Alpha Bakes, started by The More than Occasional Baker and Caroline Makes. This month the letter is M and it is hosted by Caroline. I am also linking to Sweets for a Saturday.
1 tbsp golden syrup
9 sheets of gelatine
2 egg whites
1 tsp vanilla extract
2 tbsp icing sugar
2 tbsp cornflour
How to make Marshmallows
1. Mix the icing sugar and cornflour together. Lightly oil a couple of small muffin tins. Sift some of the icing sugar and cornflour over the trays.
2. Put the gelatine sheets in a small bowl and cover with 140ml of cold water.
3. Put the sugar, golden syrup and approx 100ml of water in a small saucepan with a sugar thermometer leaning against the side. Bring to the boil and leave until it reaches 127C, and then add the water and gelatine. It will fizz up so stir it gently till the gelatine has dissolved into the sugar mixture.
4. Whisk the egg white and when it forms peaks, gradually pour in the sugar mixture. Also add the vanilla extract. Continue to whisk for up to 10 minutes or until the mixture has thickened and holds its shape.
5. As the mixture begins to set very quickly once you finish whisking, immediately spoon the mixture into the muffin tins. Top each mound of marshmallow with a strawberry. Leave to set. If you are planning to only eat some of these straightaway, don’t add strawberries to the ones you want to keep for more than a couple of days.
6. When you take the marshmallows out of the muffin tins, put them on a plate on in a tin, lined with icing sugar and cornflour.