Vero’s freeze dried strawberry and vanilla marshmallows

Posted by: Naomi Bourne on 14.02.16 in Recipes

So, marshmallows. This is how normally egg-free marshmallows are made but worth trying the same recipe with vege-gel sachets and hoping to try them with agar-agar, a seaweed gelling agent.

24g powdered gelatine (2 sachets) + 1/4 cup water
140g liquid glucose (or corn syrup)
3/4 cups caster sugar
1/2 cup water
2tsp vanilla extract or vanilla paste
2 cups of cornflower + 2 cups of icing sugar sifted together in big bowl
1 tub of freeze dried strawberries blitzed to a powder in a mini blender/food processor

You will need a food thermometer, a mixer with a whisk attachment, a small baking tin (20x30cm is good), cling film, flavourless veg oil, 2 brushes and a spatula.

– Line tin with cling film and lightly brush with oil.
– Bloom the gelatine in the water inside a small saucepan.
– Place 120 ml water in another small saucepan with 3/4 cup of sugar and 70g of glucose and start to heat it with the thermometer (needle) inside. It needs to reach 112-115C.
– Warm bloomed gelatine until is dissolved and you can see a bit of steam coming off it. Don’t let it boil, it should only reach 70C. Place in mixer with the other 70g of glucose and mix at low speed whilst sugar reaches the right temperature.
– Return you attention to the boiling pan, brush sides with cold water if you’re fussy, and the moment you see the temperature go to 112-113C, take it off the heat and very carefully but quickly, pour it on the side of your mixer. Once all the syrup is in, increase the temperature to medium high for 5 minutes.
– Check the texture of marshmallow, it should be white, not liquid, and soft like a meringue. If so, add 2 tsp of vanilla and the strawberry powder, mix one more minute and with a greased spatula, pour onto the prepared tin ( if not, whisk a couple of more minutes until it is so). It’s very very sticky, but do your best to flatten the marshmallowy mass.
– Sprinkle generously with the cornflour/sugar combo, cover with more cling film and rest overnight at room temperature.
– The following day, turn your pink rectangle onto a floured/sugared surface, rest a knife or a cutter on freshly boiled water for a minute, and proceed to shape your marshmallows in any shape you like. Place them in the bowl with the cornflour and sugar and move them about. Once they’re all cut and not sticky, sift the excess flour/sugar and they’ll be ready to eat or to gift!