These floral marshmallows are delicate and delicious.

Ingredients:

  • 9 leaves of gelatine
  • 450g caster sugar
  • 7g liquid glucose
  • 60g egg whites
  • 1 teaspoon of rose water
  • 1 tablespoon of pumpkin pie spice mix
  • 5 tablespoons of desiccated coconut
  • Icing sugar and cornflour for coating

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 rose water
Continue whisking until the mixture is shiny, stiff and cooled (up to 10 minutes)
Add 2 tablespoons of the desiccated coconut
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, cornflour and the remaining coconut in a bowl and coat the marshmallows,
otherwise they are too sticky to handle
Leave to dry out overnight and serve