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
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Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 250 Grams raw caster sugar BUY
- 160 Grams tonic water
- 15 Grams Flavourless gelatin dissolved in 50g water
- 1 egg white
- 2 Drops doTERRA Oils geranium oil (or 1 tsp rosewater) BUY
- A few drops pink food colouring
- 75 Grams chopped pistachios
- 15 Grams freeze dried pomegranate arils
- A few dried rose petals
- 3 Tablespoons icing sugar
- 2 Tablespoons cornflour or cornstarch
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.
