Recipe: 30 minutes (Depending on how many you cut) (Adapted recipe from Sweet Things by Annie Rigg)
· 2 tablespoons corn-flour
· 2 tablespoons icing sugar
· Sunflower oil
· The zest of one lemon and the juice
· 200g blackberries
· 350g caster sugar
· ½ teaspoon vanilla extract
· 6 gelatine leaves
· 2 large egg whites
· A little salt
· ¼ citric acid
· 20cm square baking tin
· Baking sheet
· Silicone paper x 2
· Sugar thermometer
· Free-Standing whisk
· Rubber spatula
· Palette knife
· Fine sieve
Method1. Mix the cornflour and icing sugar together in a bowl. Lightly grease the tin with the sunflower oil and line with silicone paper, lightly grease this again. Dust with the icing sugar and cornflour mix and save the rest for later.
2. Finely great the zest and save the juice and put aside.
3. Place a saucepan with the blackberries and 1 tablespoon of sugar on low heat. Cook until blackberries have burst and they become soft.
4. Using a blender blend until really soft and push the blackberry puree through a fine sieve to remove the pips.
5. Cook the blackberry puree until it becomes a jam like consistency. Add the vanilla and remove from heat.
6. Cover the gelatine in cold water in a separate bowl.
7. In a free-stand mixer place the egg whites, salt and 1 tablespoon of caster sugar.
8. Tip the rest of the caster sugar into a clean saucepan with 150ml of water and heat gently to dissolve the sugar. Bring the syrup to boil until it reaches 120c/248f.
9. Working fast switch the free standing whisk on to whisk the egg whites fast until the hold a stiff peak.
10. Drain the gelatine and add to the sugar syrup, combine with a rubber spatula.
11. With the mixture running on a medium speed pour the sugar syrup into the egg whites (be careful not to get any on whisk). After whisking for 3 minutes it should have doubled in size, it should be thick and glossy.
12. Put half the mixture in another bowl and add the reserved lemon zest and citric acid. Mix well, spread in the prepared baking tin and spread evenly with a palette knife.
13. Fold the blackberry puree into the other half of the marshmallow mixture and combine.
14. Smooth over the lemon marshmallow to create a double layer of marshmallow.
15. Once completely cold cover the marshmallow with clingfilm and leave to set overnight.
16. To serve, tip the rest of the cornflour/icing sugar mixture onto a silicone paper lined tray.
17. Tip the marshmallow out of the lined, carefully peel the paper off.
18. Cut the marshmallow into pieces and roll in the icing sugar/cornflour mixture to coat.
Have you made any marshmallows before?
Happy Baking! and Have a great weekend!