Gin and Tonic Marshmallows
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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- 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
Place sugar and tonic water into the Thermomix bowl. Dissolve 6 min/Varoma/speed 2.
Meanwhile bloom the gelatin in the remaining tonic water.
When the syrup has reached temperature, add the bloomed gelatin and stir to combine, add the gin. Cool it to 90°C.
Place the egg white into the Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3/MC off.
Add the syrup to the Thermomix through the hole in the lid very slowly as you continue to whip 5 min/Butterfly/speed 3/MC off.
Whip 20 min/Butterfly/speed 3/MC off.
Add lime zest and lime oil and fold through. Spread into prepared tray and allow to set at room temperature overnight.
DO NOT REFRIGERATE.
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.
Toss the marshmallows gently in the mixture and store in an airtight container with any extra icing sugar and cornflour.
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