Rose & Raspberry Marshmallows

I made marshmallows! Easier than I expected and produced a certain satisfaction that is only accompanied with a baking success. This is a dry run, I think bagged up beautifully and given away as Christmas presents may just be on the cards. 

RASPBERRY AND ROSE MARSHMALLOWS

INGREDIENTS

16 leaves Dr Oetker select leaf gelatin (2 packs)

100g Raspberry Jam

2 tbsp Chambord

A little vegetable oil for brushing

400g white granulated sugar

200g Dr Oetker liquid glucose

½ tsp rose water

FOR DUSTING

75g cornflour

75g icing sugar

1/ First, soak the gelatin leaves. Measure 180ml cold water into a shallow bowl. Add 14 of the gelatin sheets, one by one, to the water, fully immersing each leaf. Leave to soak for 10 minutes.

2/ In a small, separate bowl soak the remaining 2 gelatin leaves in 2 tbsp Chambord and set aside for 10 minutes.

3/ Line a 20cm x 30cm x 3cm tin with cling film to cover the whole surface. Use a pastry brush to lightly oil the cling flim. Set aside.

4/ Heat the soaked gelatin and water in a small pan over a low heat until dissolved and set aside for a few minutes.

5/ Put the granulated sugar, 125g of the glucose syrup and 3 tbsp water into a very clean, medium, heavy-based saucepan and bring to the boil, stirring occasionally with a metal spoon. Heat for approximately 4-5 minutes, until a sugar thermometer shows 112°C, then pour the mixture into large mixing bowl. Working quickly, add the remaining 75g glucose and mix on a low speed with electric whiskers.

6/ Whisking all the time, add the melted gelatin and liquid and rose water, then increase the speed to medium. Once the consistency of the mixture thickens, increase the mixer speed to maximum for a further 10-12 minutes until the mixture is thick enough to hold its shape on a whisk – it should have quadrupled in size and become marshmallow like in its appearance. The bowl will be almost cool to the touch.

7/ Meanwhile heat the raspberry jam in a small saucepan over a medium heat. Once it has melted, remove from the heat and allow to cool for a minute before stirring in the gelatin and Chambord mix. Stir until the gelatin has dissolved.

8/ Tip the marshmallow mixture into the prepared tin. Working quickly, pour the warm raspberry mixture over the surface allowing the mixture to create a lovely swirled effect. Leave the marshmallow to set at room temperature for 4-6 hours or overnight.

9/ Sift the cornflour and icing sugar into a bowl together. Cut the marshmallows with a hot knife and drop into the bowl, one piece at a time, allowing each piece to be coated in the cornflour mix.