Social Media


19 December 2018

As so often feels the way, the final days of the year are slipping away and the big day is almost here... and you still haven't bought your presents? Don't panic, as the fifth and final (or is it? stay tuned...) recipe of my festive mini series - a DIY Christmas gift guide - is the perfect showstopper to wow your loved ones with this year.

Marshmallows, rich with festive clementine zest and aromatic orange blossom, add a touch of lightness to the Christmas dessert spread. Eat them on their own, or float in top of a cup of hot chocolate or homemade eggnog.

You will need a sugar thermometer for this recipe. These are inexpensive and can be bought in any good cookware section, and are a worthwhile investment for anyone who bakes from time to time. 

This is the fifth recipe in my DIY Christmas gift guide mini series. Catch the first four recipes from the series - fancy festive chocolate buttons, quince fruit pastilles, peppermint creams and caramelised white chocolate fudge - HEREHERE, HERE and HERE

50g cornflour
50g icing sugar
24g (2 sachets) powdered gelatine 
1 egg white
225g caster sugar
25g liquid glucose 
2 tsp orange blossom water
Zest of 1 clementine

Grease a rectangular baking tin with vegetable oil. Mix the cornflour and icing sugar, then place in the oiled tin and shake to coat the base and sides. Shake any excess back into a bowl, then set the tin aside.

Heat 60ml water until almost boiling, then remove from the heat and sprinkle the gelatine on tip. Stir to dissolve, then set aside.

Place the egg white in the bowl of a stand mixer. At the same time, place the granulated sugar, liquid glucose and 125ml water in a saucepan fitted with a sugar thermometer. Turn the hob to low, and stir with a wooden spoon until the sugar has completely dissolved and you can't see any grains left if you carefully tilt the pan. Stop staring and raise the heat so the syrup comes to the boil. Meanwhile, switch on the mixer and whisk the egg whites until they're completely stiff.

The sugar needs to boil fiercely until it gets to 125°C - watch the thermometer carefully, especially in the later stages of the sugar boiling as it can reach temperature quickly. When it reaches temperature, immediately turn off the hob. Pour the dissolved gelatine into the pan of syrup, stirring all the time until the mixture is well blended.

Switch the food mixer on low so that the egg whites carry on whisking, then carefully pour the syrup on to the beating egg whites in a steady, gentle trickle. Add the orange blossom water and the zest of the clementine. After you've poured in all the syrup, leave the machine to carry on beating until the mixture turns really thick and bulky and the bowl has cooled to just warm when you touch it.

Pour the marshmallow into the prepared tin. Leave it to set outside of the fridge for a couple of hours. Dust a board with the rest of the cornflour and icing sugar mixture, and brush a large knife with oil. Carefully ease the marshmallow out of the tin on to the board, loosening the edges with the knife if needed. Cut the marshmallow into squares. The marshmallows will keep well in an airtight tin for 3-4 days.

Pin ThisShare on Tumblr


Post a Comment


PUDDING LANE© Theme by Blog Milk

Blog Widget by LinkWithin