Makes about 32
Sunday 21 April 2013
I was reading an article which said that kimchi and marshmallows are the big thing at the moment. Both were on the menu when Granger & Co opened, so we were bang on trend. Unfortunately, a mutiny in the kitchen eventually led us to drop the marshmallows – it's not really practical to prepare them every day in a small, busy restaurant kitchen. Shame; they're so much fun.
100g/3½oz icing sugar
500g/1lb caster sugar
1 tbsp glucose syrup
90ml/3½fl oz elderflower cordial
30g/1¼oz powdered gelatine
2 egg whites
Sieve the icing sugar and the cornflour into a bowl. Mix and set aside.
Put the caster sugar, glucose syrup and 200ml/7fl oz water in a large saucepan. Stir over a low heat until the sugar dissolves. Bring to the boil until the syrup reaches 142C/275F on a sugar thermometer (this is called soft-crack stage); brush down the side of the saucepan with a wet pastry brush if any sugar crystals form.
If you don't have a sugar thermometer, you can test the syrup by dropping a small teaspoonful into a bowl of iced water: it has reached soft-crack stage when you are able to lift out the ball of syrup and stretch it between your fingers into pliable strands.
Meanwhile, put the cordial and 3 tbsp water in a small heatproof bowl, sprinkle with the gelatine then place the bowl over a small pan of boiling water until the gelatine has dissolved. Remove the sugar syrup from the heat and carefully add the dissolved gelatine (the mixture will initially bubble vigorously).
Beat the egg whites with electric beaters until stiff peaks form. With the beaters running, gradually add the hot sugar syrup to the egg whites in a thin stream. Continue beating for 7 to 8 minutes until the mixture becomes thick and holds its shape.
Lightly oil a 20cm x 15cm baking tin and dust with the icing-sugar- and-cornflour mixture. Spread the marshmallow evenly into the tin and smooth the top. Leave overnight, or until set. Turn out of the tin and cut into squares or rectangles with a hot wet knife.
Roll the marshmallows into the remaining icing sugar and cornflour mixture and serve.
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