So the BH and I celebrated our wedding anniversary by eating at Gordon Ramsay at Claridge’s recently. As much as I would love to tell you that it was over-rated and expensive, I honestly can’t. It was perfect. Every course was balanced and tasty and I can’t tell you when last I oohed and ahhed so much, but the thing that most blew my little mind was the marshmallow that was served with the coffee. It was a complete revelation. You see, up until that amazing moment, I had only ever eaten commercially produced marshmallows AND I loved them, but I don’t think I’ll ever be able to buy a marshmallow again. Naturally, the moment I got home, I had to try making my own and luckily they turned out to be a close facsimile of the one I had, because otherwise it would have meant weekly trips to Claridge’s and a steady financial decline for the BH and I. I am also hugely excited about the flavour possibilities for these lovely little morsels. I’m thinking coffee, lemon, chocolate, raspberry, elderflower. Oh my watch this space.
- 400 gms of caster sugar
- 50 ml of golden syrup
- two egg whites
- 100 gms icing sugar
- 100 gms corn flour
- 20 gms geletine powder
- 400 mls of cold water
- 10 mls vanilla bean paste
Add the remaining water to a large pot with the sugar and the golden syrup. Stir to dissolve the sugar and then turn on the heat. Without stirring bring the sugar mix to 130ºC. You will need a sugar thermometer for this. While this is boiling away, slowly heat the gelatine mix until the gelatine has completely dissolved. When the sugar reaches 130ºC, slowly add the gelatine mix to the sugar mix. IT WILL BUBBLE UP, so please be careful.
Add the vanilla to the egg whites and whisk. Then add the sugar/gelatine mix to the egg whites in a slow and steady stream while whisking. Once it has all been incorporated, beat the mixture until thick and fluffy. This should take about ten minutes.
Cut the marshmallow into the shape you want. Here again you can let your imagination run wide. Heart shaped mallows for Valentines day, Gingerbread marshmallows at Christmas. I am going to have so much fun with these 😀
Dust the marshmallows liberally with the icing sugar/corn flour mix and leave to dry on a baking rack for about half an hour. Store in an air tight container for about 3-4 days, if they last that long.