Rhubarb vanilla marshmallows

Rhubarb vanilla marshmallows

By
From
Finding Fire
Makes
24 marshmallows

One of the best things about cooking over the fire is gathering with friends and family to share in the experience, telling stories and passing on knowledge. With that in mind, here is a recipe for marshmallows that was kindly shared with me by Rob Kabboord, Chef de Cuisine at Quay in Sydney. I love how the tangy flavour of rhubarb cuts through the sweetness of the meringue. And what better dessert to share around the campfire than toasted marshmallows.

Ingredients

Quantity Ingredient
1/2 vanilla pod
200g rhubarb stalks, roughly chopped
500g caster (superfine) sugar
7 sheets gold gelatine
125ml filtered water
4 large egg white
pinch of salt
3 tablespoons icing (confectioners’) sugar
2 tablespoons cornflour (cornstarch)

For the sherbet mixture

Quantity Ingredient
100g icing (confectioners’) sugar
1 teaspoon citric acid
1 teaspoon baking powder

Method

  1. 1. Split the vanilla pod, scrape the seeds and place the pod and the seeds in a small saucepan with the rhubarb and 100 g (31/2 oz) of the caster sugar. Cover with a lid and cook over a low heat, stirring occasionally until the rhubarb is really soft. Blend to a smooth purée and pass through a finemesh sieve.
  2. 2. Soak the gelatine in a bowl of cold filtered water for 5 minutes until soft.
  3. 3. Pour half of the rhubarb purée into a clean saucepan and bring to the boil. Remove the pan from the heat, drain the softened gelatine leaves and add to the pan. Stir until dissolved, then stir in the remaining rhubarb purée.
  4. 4. Place the filtered water and the remaining caster sugar in a saucepan and heat to 120°C (250°F).
  5. 5. Remove the pan from the heat, wait 1 minute and then add the rhubarb purée.
  6. 6. Whisk the egg whites with a pinch of salt until firm peaks form.
  7. 7. Add the rhubarb syrup mixture to the egg whites a little at a time, whisking continuously until all of the fruit is incorporated and the mixture is thick enough to hold its shape.
  8. 8. Mix together the icing sugar and the cornflour. Use this mixture to dust a baking tray lined with baking paper.
  9. 9. Spread the marshmallow mixture to a thickness of 3 cm (1¼ in) onto the baking tray and then sprinkle the icing sugar and cornflour mixture over the top (reserving a little). Place in the refrigerator to firm for at least 8 hours or overnight.
  10. 10. Combine the ingredients for the sherbet mixture. Dust a cook’s knife with the remaining icing sugar/cornstarch mixture and cut the marshmallows into cubes. Roll the cubes in the sherbet mixture, and toast over a fire.

NOTE

  • The marshmallow mixture needs time to firm, so begin this recipe at least 8 hours ahead of time.
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