Lemon & vanilla marshmallows with basil sugar

Lemon & vanilla marshmallows with basil sugar

From
The Artisan Marshmallow
Makes
35
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
515g caster sugar
1 tablespoon glucose syrup
2 tablespoons powdered gelatine
70g egg whites, at room temperature
1 teaspoon finely grated lemon zest
2 vanilla beans, split lengthwise and seeds scraped
or 1 teaspoon vanilla bean paste

Basil sugar coating

Quantity Ingredient
110g raw sugar
2 tablespoons firmly packed basil leaves
2 tablespoons icing sugar
2 tablespoons cornflour

Method

  1. Spray a 25 x 30 cm baking tin with oil, line the base and sides with nonstick baking paper and spray the paper with oil. Combine 460 g of the sugar, the glucose and 185 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  2. Meanwhile, slowly sprinkle the gelatine over 185 ml cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  3. When the sugar syrup reaches 115°C, whisk the egg whites in a mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed. When the sugar syrup reaches 127°C, turn off the heat. When the bubbles subside, carefully add the dissolved gelatine – take care, as the mixture may bubble up.
  4. Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue whisking until the mixture is thick. Add the lemon zest and vanilla seeds or paste and whisk until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
  5. Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2–3 hours, until set.
  6. Meanwhile, to make the basil sugar coating, preheat the oven to 110°C and line a baking tray with non-stick baking paper. Put the sugar and basil in a small food processor and pulse briefly until just combined. Do not over-process. Spread over the prepared tray and cook for 12–15 minutes or until dry. Remove from the oven and allow to cool. Crumble the basil sugar if clumps have formed. In a separate bowl, sift the icing sugar and cornflour together for the coating. Dust the top of the marshmallow with some of the coating and turn out onto a clean surface. Dust the bottom with more coating, dusting off the excess. Use a large knife sprayed lightly with oil to cut the marshmallow into bite-sized pieces. Roll the sticky sides of each marshmallow piece in the basil sugar.

Notes

  • Keep in an airtight container for 2–3 days.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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