GOURMET MARSHMALLOW RECIPE RECIPES

Steps:

• In a small bowl, sift together confectioners' sugar and cornstarch; set aside. Brush the bottom and sides of an 8-inch-square baking pan with vegetable oil. Cut an 8- by 12-inch sheet of parchment and fit into pan so that it covers bottom and 2 sides. Brush parchment with oil, and coat parchment and pan with half of the confectioners' sugar mixture. Set aside. Fill a large bowl with 1/2 cup cool water and sprinkle with gelatin; set aside. In a medium pot fitted with a candy thermometer, combine granulated sugar, corn syrup, and 1/2 cup water; bring to a boil over high heat. Reduce heat to medium and cook until mixture reaches 240 degrees F, 7 to 10 minutes. Remove from heat and set aside. Using an electric mixer, beat reserved gelatin mixture on low for about 30 seconds, then pour in reserved sugar–corn syrup mixture in a slow, steady stream down side of bowl. Increase mixer speed to high and beat until very thick, ribbony, and doubled in volume, 12 to 15 minutes. Pour batter into prepared pan. Using dampened fingers, smooth top. Sprinkle remaining confectioners' sugar mixture over top. Let rest, uncovered, in a cool, dry place, about 4 hours or up to overnight. Invert marshmallow onto a dry surface and discard parchment. Using a clean, dry pastry brush, dust excess confectioners' sugar from the top of the marshmallow onto work surface. Dust a knife in confectioners' sugar from the work surface, then cut the marshmallow into twelve 1 3/4-inch squares (you'll have a bit extra). Dip the cut edges in the excess confectioners' sugar mixture on the work surface. To package, divide 1 batch among 4 bags, placing 3 marshmallows in each bag. Repeat with batches of the other variations. Peppermint Marshmallows: Follow directions above, but after completing Step 3, add mint extract and beat for 30 seconds. Chocolate Marshmallows: Before beginning steps above: In a small bowl, mix together 6 tablespoons cocoa and hot water until a smooth paste forms; set aside. In Step 1, sift 1/4 cup cocoa with confectioners' sugar and cornstarch. In Step 3, beat reserved cocoa paste into reserved gelatin mixture before adding sugar mixture. Lavender Marshmallows: Before beginning steps above: In a small saucepan over high heat, bring water and lavender to a boil. Set aside and let steep for 20 minutes. Strain and reserve liquid; discard lavender. In Step 2, substitute reserved lavender water in both instances where water is called for.

Steps:

• Combine sugar, glucose and 100ml water in a saucepan over medium-high heat, stir to dissolve sugar, then bring to 125C on a sugar thermometer (12-15 minutes). Set aside until bubbles subside, then squeeze excess moisture from gelatine and stir into syrup. Whisk eggwhite in an electric mixer to firm peaks. While whisking on low speed, slowly pour the hot sugar syrup into the eggwhite, then whisk until cool. Add ½ tsp salt and set aside. Line a 25cm x 20cm oven tray with baking paper (ensure there are no creases in the paper). Spread marshmallow mixture evenly in tray with a wet palette knife, then refrigerate to set (1½-2 hours).
• Meanwhile, for tequila jelly, squeeze excess moisture from gelatine, then combine in a bowl with 30ml warm water and stir to dissolve. Add tequila and stir to combine, transfer to a container and refrigerate until set (1-1½ hours). Whisk until completely smooth.
• For lime sugar, preheat oven to 50C or lowest setting. Place lime rind on an oven tray lined with baking paper and bake until completely dry (12-15 minutes). Set aside to cool, then blend with icing sugar until evenly coloured. Lime sugar will keep in an airtight container for 2 weeks.
• To serve, cut marshmallows into 3cm cubes with a hot, wet knife, top each square with a dollop of tequila jelly, dust with lime sugar and serve.