Home made marshmallows are delicate and beautifully fluffy. The fruit puree in these brings a great amount of acidity and the dark chocolate turns these into a seductive treat.

 

Line a large baking tray with cling film followed by a few tablespoons of the icing
sugar and cornflour
Soak the gelatine in 140ml cold water
Place the sugar, 200ml of water and glucose into a pan and gently heat
until the sugar has dissolved
Boil until the mixture has reached 127C (about 15 minutes)
Carefully pour in the soaked gelatine and the water it was soaking in
Whisk the egg whites with an electric whisk until stiff (start once
the sugar syrup is around 115C to avoid the sugar syrup cooling down too much)
Continue whisking whilst you pour in the hot sugar syrup
Add the vanilla extract
Continue whisking until the mixture is shiny, stiff and cooled (up to 10 minutes)
Fold the fruit puree in
Pour the mixture onto the prepared tray
Leave to set for a couple of hours
Release the sides of the marshmallow with a palate knife and invert on to a
chopping board
Cut either with a knife or a cookie cutter
Combine more icing sugar and cornflour in a bowl and coat the marshmallows,
otherwise they are too sticky to handle
Leave to dry out overnight
Melt the chocolate in a bain marie (bowl set over a pan of simmering water) and coat the marsmallows
Place them on a fork, dip and leave to drip over the bowl
Place on a baking parchment and leave to set in a cool place
We sprinkled ours with a little gold, but let your imagination run wild

Ingredients:

  • 9 leaves of gelatine
  • 450g caster sugar
  • 7g liquid glucose
  • 60g egg whites
  • 1 teaspoon of vanilla extract
  • 4 tablespoons of blackcurrant puree
  • Icing sugar and cornflour for coating
  • 300g dark chocolate (70%)

Method

Line a large baking tray with cling film followed by a few tablespoons of the icing
sugar and cornflour
Soak the gelatine in 140ml cold water
Place the sugar, 200ml of water and glucose into a pan and gently heat
until the sugar has dissolved
Boil until the mixture has reached 127C (about 15 minutes)
Carefully pour in the soaked gelatine and the water it was soaking in
Whisk the egg whites with an electric whisk until stiff (start once
the sugar syrup is around 115C to avoid the sugar syrup cooling down too much)
Continue whisking whilst you pour in the hot sugar syrup
Add the vanilla extract
Continue whisking until the mixture is shiny, stiff and cooled (up to 10 minutes)

Pour the mixture onto the prepared tray
Leave to set for a couple of hours
Release the sides of the marshmallow with a palate knife and invert on to a
chopping board
Cut either with a knife or a cookie cutter
Combine more icing sugar and cornflour in a bowl and coat the marshmallows,
otherwise they are too sticky to handle
Leave to dry out overnight and serve