Recipe: APPLE AND MINT MARSHMALLOWS
A simple marshmallow that's been made at home and is fresh is something to behold... very different to the bags of mass-produced ones. Ours are as soft as a pillow and with a hint of apple in the marshmallow, complimented with a mint sherbet coating.
- 210 g vanilla caster sugar
- 140 ml apple juice
- 1 tbsp liquid glucose
- 5 sheets of gelatine
- 2 egg whites
- 2 tbsp icing sugar
- 1 tbsp cornflour
- 100 g caster sugar
- 1 tsp citric acid
- a few sprigs of fresh mint
LINE A CONTAINER
Line a small square cake tin with clingfilm and spray the inside with oil.
Mix the icing sugar and cornflour for the coating together and dust inside the clingfilm to stick to the oil.
SPLIT THE APPLE JUICE
Pour half of the apple juice into a small flat dish and lay the gelatine sheets into the liquid to soften.
Pour the other half of the apple juice into a saucepan with the vanilla caster sugar and glucose.
Heat it to a simmer, then continue to heat until it gets to 121°C. Use a sugar thermometer.
WHISK THE EGG WHITES
Whisk the egg whites up to soft peaks in a machine whilst the sugar mixture heats. (Aim to have the egg whites whisked by the time the sugar reaches 121°C.)
Dribble the hot syrup into the egg whites as it continues to whisk.
Warm the other half of the apple juice so that the gelatine dissolves, then pour that into the marshmallow mixture too.
TRANSFER AND COOL
Keep whisking for 5-10 minutes until it has significantly cooled down, before transferring to the lined tin.
Dust the rest of the cornflour mix over the top and leave the marshmallow to cool for several hours.
MAKE THE SHERBET
Blitz up the sugar, citric acid and mint to create a mint sherbet.
Cut the marshmallows into bite-sized pieces once completely set and toss in the mint sherbet before serving.
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