I love the idea of puffy, billowy, marshmallows. I have bought 'gourmet' marshmallows many times because they sound good, look gorgeous....then I eat them and am always a little disappointed. Not this time. YAY. Flavoursome marshmallows with a grown up twist. I am converted. We have been making marshmallows for a while and I think this could be our new thing...updating and upgrading our marshmallow selection. What flavour would you like to see?? (Leave us a comment and we will do our best!)
In the meantime, try these ideas...not all strictly marshmallows per se, but similar;
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
- 250 Grams raw caster sugar BUY
- 160 Grams tonic water
- 15 Grams flavourless gelatin bloomed in 15g tonic water
- 3 Tablespoons gin
- 1 egg whites
- 1 limes zest only
- 10 Drops doTERRA lime oil BUY
- 3-4 Tablespoons cornflour or cornstarch and icing sugar or as needed
Do
- 1
Brush a lamington tray with some EVOO and set aside. Alternatively, use a silicone tray for the marshmallows. Easy removal is the key! (30L x 20W x 3.5H cm)
- 2
Place sugar and tonic water into the Thermomix bowl. Dissolve 6 min/Varoma/speed 2.
- 3
Meanwhile bloom the gelatin in the remaining tonic water.
- 4
When the syrup has reached temperature, add the bloomed gelatin and stir to combine, add the gin. Cool it to 90°C. You can see this by removing the bowl from the Thermomix and then reinserting it. The approximate temp will register. OR you can use a thermometer. Remove the syrup and set aside.
- 5
Place the egg white into a clean dry Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3/MC off.
- 6
Add the reserved syrup to the Thermomix through the hole in the lid very slowly as you continue to whip 5 min/Butterfly/speed 3/MC off.
- 7
Whip 20 min/Butterfly/speed 3/MC off.
- 8
Add lime zest and lime oil and fold through. Spread into prepared tray and allow to set at room temperature overnight.
- 9
DO NOT REFRIGERATE.
- 10
When you are ready to dust the marshmallows, sift the icing sugar and cornflour together into a small bowl. Slice the marshmallows with a pristine clean knife, wiping between each cut.
- 11
Toss the marshmallows gently in the mixture and store in an airtight container with any extra icing sugar and cornflour.
- 12
TIP: If you have two Thermomix bowls on hand, this is easier. The syrup temperature should not drop below 90°C when being added to the egg white.
