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Marshmallows
Makes 40 Desserts and puddings
Ingredients
- 10g gelatine sheets
- 100g icing sugar
- 100g cornflour
- 100ml blackcurrant purée (can be bought online)
- 4tsp lavender infusion
- 235g caster sugar
- 38g egg whites (about 2 eggs)
- pinch cream of tartar oil, for greasing
Method
Soak the gelatine in a bowl of ice-cold water for a few minutes then squeeze the sheets to remove any excess water.
Sift the icing sugar and cornflour into a bowl. Put the fruit purée in a saucepan over a medium heat and bring to the boil. Remove from the heat and stir in the soaked gelatine until dissolved then add the lavender infusion or other flavour variations.
Put 225g of the caster sugar and 135ml water in a saucepan then heat to 130C.
In a mixer, whisk the egg whites with the cream of tartar and the remaining 10g of sugar until it forms a soft peak. With the mixer still on, pour the sugar syrup into the egg whites. Add the fruit purée mixture and increase the speed. Continue to whisk until the meringue reaches a full peak and cools in temperature.
Brush the frame with oil and dust the mat and frame with the icing sugar mix to prevent sticking. Pour the mixture into the frame and spread it out evenly. Cover the surface with more of the icing sugar mix, reserving some for dusting. Leave to set for at least 2-3 hours.
Unmould on to a chopping board and cut into 2.5cm cubes then roll in the remaining icing sugar mixture to finish.
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