Perfect for a picnic party or toasting over a camp fire, this delicious, grown-up marshmallow recipe comes from Oonagh Simms, aka ‘The Marshmallowist’...
"This is my signature recipe. Once you have mastered this, you can go on to create some of the other flavours from my new book, or feel free to trundle off on your own flavour adventures!"
Raspberry & Champagne Marshmallows
"Making vegetarian/vegan marshmallows is notoriously tricky. This is the only recipe I find to be successful with an easily acquired substitute for gelatine. Before you start, make sure that your stand mixer bowl is clean and dry and has no greasy residue (cleaning it with asmall dab of white wine vinegar on kitchen paper works perfectly.)"
E Q U I P M E N T
25cm square baking tin
Palette knife or spatula
I N G R E D I E N T S
Flavourless vegetable oil, for the tin
27g (13 leaves) gelatine
300g granlated sugar
190g fruit purée
250g icing sugar, mixed with 250g cornflour, for dusting
M E T H O D
For the Marshmallows
Line a 25cm square baking tin with cling film and use the oil to coat the film. In a microwaveable bowl, soak the gelatine in 300ml of cold water for 5 minutes. Wring out the gelatine gently to remove excess water (and pour away any remaining water in the bowl). Return the gelatine to the bowl and heat in a microwave for about 1 minute, or until completely melted, but keep an eye on it and do not let it boil or it will lose its setting properties.
When the mixture in the saucepan has reached 115°C, slowly pour the hot liquid in a slow, steady stream into the mixer, still running at a very low speed. Add the melted gelatine, then increase the speed to medium and whisk for 10 minutes. The marshmallow mixture will begin to firm up.
Once the marshmallow mix has tripled in volume and drops slowly off the whisk in thick ribbons, pour it into the prepared tin and smooth the top with a dampened palette knife or spatula. Dust the top of the mallows with some of the prepared sugar/cornflour mix, and leave to set at room temperature for 6 hours (or, even better, overnight) before cutting.
Dust a work surface with a nice thick layer of the icing sugar and cornflour dusting mix. Carefully tip the set marshmallow slab out of the tin, using the corners of the cling film to give you some lift. Dip a sharp knife in hot water to heat it, trim the edges of the marshmallow slab neatly, then cut into 4.5cm squares.
Toss the cut mallows into the bowl of dusting mix and fully coat. Put them in a sieve and gently shake off any excess dusting. They are now ready to be eaten, or will keep in an airtight container at room
temperature for up to 3 weeks.
For the Raspberry & Champagne Flavour
My best-selling flavour because, deep down, we all love a bit of posh. I use rosé champagne to give it a light sparkling lift and enhance the berries. You will need 190ml raspberry purée, then, before the marshmallows are ready to be poured out, add 30ml rosé champagne and continue to whip.
Champagne will loosen the mixture, but whisk on high speed for 5 minutes until it comes back up.
Photography & recipe from 'The Marshmallowist' by Oonagh Simms, out 7th July!