Turkish Delight Marshmallows
Turkish Delight and Marshmallowey goodness all in one! Have you made these yet? Super simple and really a wonderful gift!
The 'delight' in Turkish Delight comes from its soft, chewy texture and unique flavors like rosewater, orange blossom, or lemon, (or in this case, geranium) which creates an aromatic and exotic sweetness. This treat, featured in The Chronicles of Narnia, famously enchanted Edmund with its magical allure, symbolising temptation and indulgence. When combined with marshmallow, Turkish Delight brings a floral, slightly chewy contrast to the light, airy texture of the marshmallow, resulting in a multi-layered bite that's both delicate and rich. The marshmallow's fluffiness enhances the melt-in-your-mouth experience, echoing the dreamy, fantastical appeal of Turkish Delight.
I confess this idea was not mine. (A big thanks to Bree for this one!) I had a fail making Turkish Delight and then when the G & T marshmallows turned out so brilliantly the suggestion was made to do another batch right then and there and make them Turkish Delight inspired. Well delight is right! LOVE these. They are pretty and delicious. I love the use of the Tonic water in place of water, as it adds a little tang that balances the sweetness. Perfect grown up marshies!! Gift away!
Have you made any of our other gourmet gifts before?
Time to try some of these:
Spiced Orange And Cranberry Sauce
Peppermint Vanilla Thumbprints
Popcorn, Pretzel Nutty Butter Toffee
Need
- 250 Grams raw caster sugar BUY
- 160 Grams tonic water
- 15 Grams flavourless gelatin dissolved in 50g water
- 1 egg whites
- 2 Drops doTERRA Oils geranium oil (or 1 tsp rosewater) BUY
- A few drops pink food colouring
- 75 Grams pistachios chopped
- 15 Grams freeze dried pomegranate arils (optional)
- A few dried rose petals
- 3 Tablespoons icing sugar to dust
- 2 Tablespoons cornflour or cornstarch to dust
Do
- 1
Line a 20 x 20cm tin with baking paper that comes above the rim for easy removal. Set aside.
- 2
Place sugar and tonic water into a small saucepan and dissolve the sugar while you stir. Stop stirring and test temperature with a thermometer. The syrup needs to reach 115°C.
- 3
Meanwhile bloom the gelatin in the water.
- 4
When the syrup has reached temperature, add the bloomed gelatin and stir to combine. Cool it to 90°C.
- 5
Place the egg white into the Thermomix bowl and whip 4 min/37°C/Butterfly/speed 3/MC off.
- 6
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.
- 7
Whip 20 min/Butterfly/speed 3/MC off.
- 8
Add geranium oil, food colouring, pistachios, fruit and flowers 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.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
