Rosewater Marshmallows - Valentine's Day

Ingredients

9 Sheets of leaf gelatine
450g granulated sugar
1 tbsp liquid glucose
200 ml water
2 large egg whites
2.5ml rosewater
icing sugar
cornflour

This recipe will make about 80 hearts

Method

1. Soak the gelatine in 140 ml cold water.
2. Prepare two large baking sheets with parchment paper rubbed over with a little oil. (sellotape the paper to the tray and wipe the oil off with kitchen towel.)
3. Put the sugar, glucose and water into a heavy-based pan. Bring to the boil gradually and continue cooking for about 12-15 minutes until mixture reaches 127C on a sugar thermometer. Christine's Top Tip - bring to the boil gradually until the sugar has completely dissolved and then increase the heat. Do not overstir.
4. When the syrup is up to temperature, carefully slide in the softened gelatine sheets and their soaking water. The syrup will bubble up so take care not to burn yourself. 
5. Whisk the egg whites until stiff, using an electric whisk in a mixing bowl otherwise you will be there for ages. Continue whisking while pouring in the hot syrup from the jug. The mixture will become shiny and start to thicken. Add the rosewater and continue whisking for about 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.
6. Spoon half the mixture into a large piping bag fitted with a half inch plain nozzle. Keep the mixer running so that the remaining mix does not set. Using side by side shell shapes form the mixture into hearts. This does take practice....plenty of spares for nibbling. Immediately dust liberally with a mixture of icing sugar and cornflour.
7. Allow to cool for 1 hour to set at room temperature.
8. Lift each marshmallow from the paper and dust the underside with the icing sugar/cornflour mix and shake off any excess.
9. Keep in an air tight container for up to 3 weeks or wrap in pretty bags tied with ribbon to give to your loved one.

Enjoy!

Pistachio Marshmallows with Chocolate Dipping Sauce

Ingredients

Pistachio Marshmallows

9 Sheets of leaf gelatine
450g granulated sugar
1 tbsp liquid glucose
200 ml water
2 large egg whites
1 tspn vanilla extract
icing sugar
cornflour
40g pistachios



Method

1. Lightly oil a shallow baking tray, about 30 x 20cm and dust it with sieved icing sugar and cornflour.
2. Soak the gelatine in 140ml cold water.
3. Roughly chop 40g Pistachio nuts.
4. Put the sugar, glucose and water into a heavy-based pan. Bring to the boil and continue cooking for about 12-15 minutes until mixture reaches 127C on a sugar thermometer. Christine's Top Tip - bring to the boil gradually until the sugar has completely dissolved and then increase the heat. Do not overstir.
5. When the syrup is up to temperature, carefully slide in the softened gelatine sheets and their soaking water. The syrup will bubble up so take care not to burn yourself. Pour the syrup into a metal jug or saucepan.
6. Whisk the egg whites until stiff, using an electric whisk in a mixing bowl otherwise you will be there for ages. Continue whisking while pouring in the hot syrup from the jug. The mixture will become shiny and start to thicken. Add the vanilla extract and continue whisking for about 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.
7. Spoon half the mixture into the prepared tin and then sprinkle with half the pistachios. Pour in the remaining mixture and smooth out with a palette knife dipped in hot water, adding the remaining pistachios to the top.
8. Allow to cool for 1 hour to set at room temperature.
9. Dust the worksurface with icing sugar and cornflour. Loosen the marshmallow around the sides of the tray wit a palette knife, and then turn out on to the dusted surface. Cut into squares and roll in the sugar and cornflour. Leave to dry on the wire rack.
10. Serve with strawberries and dark chocolate dipping sauce.

Dipping Chocolate Sauce


100g Dark Chocolate
150 ml double cream

Place the chocolate and cream in a bowl over a pan of hot but not boiling water. Allow to melt gently together and stir until smooth.
Preparation Time: 40 minutes, plus an hour for cooling
Cooking Time: 15-20 minutes
Serves: 40 generous pieces

Overall this recipe produces a totally fluffy white marshmallow which just melts on the tongue. Serve with chocolate dipping sauce and fresh strawberries.