Wednesday, 7 December 2011

Citrus Marshmallows

I made these marshmallows along with the chicken lollipops for the Christmas party. People didn't know what these were at first ,because the idea of making marshmallows seems foreign. Well, I don't exactly do things the easy way; I like to explore the different culinary adventures.

What most people don't realize is how different homemade marshmallows are from the store bought ones in terms of texture. The ones you buys are spongy and starchy, and I don't normally enjoy them unless they are fire roasted (yum!). The homemade ones are smooth and soft and they literally melt in your mouth.

This recipe is from one of Michael Smith's cookbooks. That normally means its simplified. I'm glad to say, Smith has redeemed himself from the pavlova disaster. I've made pavlovas a few times for my dad this summer, and each attempt has been successful. This time I decided to try a recipe from Michael's new book and I was so disappointed. The pavlova wouldn't cook to the right texture and it was sour when it came out of the oven. I compared the recipe to the one I had used earlier, and it called for 3 times as much vinegar, 6 times the corn starch, and powdered sugar (which already contains corn starch). It was so bad I had to dump it. With this confectionery disaster, it took quite a bit of courage to try another one of his recipes.

The marshmallows were very good and incredibly easy to make. All you need is gelatine, sugar, and water.

2 pkg gelatine
1 cup water
1 cup sugar
1/2 tsp salt
orange extract

zest of a lemon and a lime
1/3 cup of sugar

Dissolve the sugar in 3/4 cup of water on medium heat. About 10 minutes.

Sprinkle the gelatine evenly over the rest of the water and let it stand for 5 minutes.

Using a whisk attachment, give the gelatine a gentle stir to incorporate.

With the speed on low, slowly drizzle in the syrup. Once all the syrup has been incorporated, add the salt and crank up the speed. Whisk the mixture on high for about 13-15 minutes, until it becomes fluffy and has cooled. Take a little bit of the mixture with your finger and stick it in the freezer for 30 seconds to see if it sets. Add in the extracts and whisk for another 30 seconds.

Lightly oil a 8x8 inch pan, cover the bottom with a piece of parchment paper, and oil it again. Spread out the marshmallow mixture as evenly as possible. Oil another piece of parchment and place it on top of the marshmallow. Press down to smooth out any imperfections. Let stand until cooled and set. Mine took about 1 hour.

While the mixture is cooling, prepare the coating. Zest a lemon and a lime and mix with 1/3 cup of sugar.

Cut them into equal squares with a pair of kitchen shears. Pull them apart and toss them with the sugar coating.

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