Claridge's: The Cookbook by Nail Martyn & Erickson Meredith

Author:Nail, Martyn & Erickson, Meredith [Nail, Martyn]
Language: eng
Format: epub
Publisher: Octopus
Published: 2017-10-04T22:00:00+00:00

Raspberry Marshmallows

MAKES 88–100

YOU WILL NEED:

fine-mesh sieve

23 x 33cm (9 x 13 inch) baking tray (a quarter-sheet with 2.5cm/1 inch sides works perfectly)

sugar thermometer or instant-read digital thermometer

STAND MIXER FITTED WITH THE WHISK ATTACHMENT

palette knife

FOR THE COATING:

50g (1¾oz) icing sugar

50g (1¾oz) cornflour

FOR THE MARSHMALLOWS:

vegetable oil, for greasing

4 tbsp cold water

28g (1oz) powdered gelatine

300g (10½oz) caster sugar

140g (5oz) raspberry (or any other fruit) purée

255ml (9fl oz) liquid invert sugar

To make the coating, pass the icing sugar and cornflour through the sieve into a small bowl and set aside. Lightly spray or gently brush the baking tray with oil.

Pour the measured water into a small saucepan, then sprinkle the powdered gelatine over the water, with a quick stir to ensure there are no lumps. Set aside to bloom for 2–3 minutes, or until the water has been absorbed. Over a low heat, warm the water and gelatine mix until the gelatine has dissolved completely. Remove from the heat.

In a medium saucepan, combine the caster sugar, half of the raspberry purée and 105ml (3¾fl oz) of the invert sugar, stirring to moisten, then cook over a high heat until the temperature reaches 110°C (230°F), about 7 minutes.

While the raspberry sugar syrup is cooking, combine the remaining raspberry purée with the remining liquid invert sugar and the melted gelatine in the bowl of the stand mixer.

Stream the hot fruit sugar syrup into the mixing bowl. Whisk on medium speed until the mixture starts to thicken slightly, like very softly whipped cream, about 3–4 minutes.

Increase the speed to high, whisking until the marshmallow looks thick and fluffy like shaving foam, about 3 minutes. Keep whisking for a few moments longer, until the outside of the bowl feels warm – not hot – to the touch.

Pour the marshmallow mixture into the greased baking tray. Spread evenly using a palette knife or spatula. Dust the top of the marshmallow with a thin layer of the icing sugar and cornflour mix, reserving the rest for the final dusting. Leave the marshmallow to set at room temperature for a minimum of 6 hours.

When the marshmallow is set, turn out on to a chopping board. Dust the now-exposed underside with some of the reserved icing sugar and cornflour mix. Using a large knife, cut into desired shapes (we like 2.5cm/1 inch cubes) and transfer to a large bowl. Toss with the remaining icing sugar and cornflour mix to coat all sides. Tap off the excess sugar and store in a single layer in an airtight container. These will keep for 1 week.

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