Plum and vanilla marshmallows
Photo by Michael Craig
|1 can||Plums, 125ml, (force canned plums and juice through a sieve, using the back of a spoon)|
|50 g||Runny honey|
|1 tsp||Vanilla paste, with seeds|
|1 cup||Icing sugar|
- Place plum pulp in a small bowl and sprinkle over the gelatine, set aside.
- To make the plum sugar, blitz the sugar and freeze-dried plum in a food processor.
- In a small saucepan with a candy thermometer (any thermometer that can read up to 150 degC will be fine) mix sugar (for marshmallow), honey and water.
- Place over a medium-high heat and allow to come to the boil
- Meanwhile, add egg white to the bowl of a standing mixer. With whisk attachment, whisk until frothy, add salt and mix again to combine.
- When the sugar syrup reaches 118-120 degC remove immediately from heat.
- Turn the mixer on to a medium-low speed and slowly pour the sugar syrup into the egg white.
- Scrape the gelatine mix into the saucepan you have just used for the syrup, mix to dissolve the gelatine in the residual heat and add vanilla paste.
- Pour this mix into the egg white mix slowly.
- Whisk on medium-high speed for 5-8 minutes, or until the side of the bowl feels room temperature.
- Meanwhile prepare pan - roughly 30cm x 20cm is good, with a height of at least 5cm. Line with cling film, and spray this lightly with cooking spray.
- Once marshmallow is ready, pour the mix into the prepared pan. Smooth with a spatula so you have an even layer. Leave in the fridge for at least four hours.
- Once set, combine cornflour and icing sugar and place in a bowl or directly on the bench.
- Using a hot knife, cut your marshmallow to the size you want, and roll this in the cornflour/icing sugar mix.
- Sprinkle a small amount of plum sugar on the top of each of your marshmallows to decorat