The Magic of Marshmallow – Handmade Rose Water Marshmallow By JR at Ballymaloe House
I have been obsessed with marshmallow for several years now. Marshmallow can take on many flavours, some more popular than others. One of my favorites is rosewater. After many experiments and creative efforts I have developed a recipe that produces a marshmallow so soft and light it has been best described as a “rose scented pillow”. Here is the recipe.
Makes approx 100
- 455g (1lb) granulated or caster sugar
- 1 tablespoon liquid glucose
- 9 gelatine leaves or 5½ rounded teaspoons of powdered gelatine
- 2 large egg whites
- 1 tablespoon good quality rose water
- Red food colour paste
- 4 tablespoon icing sugar and 4 tablespoon cornflour sieved together
1. Line the bottom of a 30x20cm baking tray with parchment paper. Dust with sieved icing sugar and cornflour.
2. Place sugar, glucose and 200 ml of water in a heavy bottom saucepan. Stir to ensure all of the sugar is wet. Using a pastry brush dipped water, remove any sugar crystals from the side of the saucepan. Place the saucepan on a medium heat and bring to the boil. Once boiling do not stir, simply tilt the pot from side to side to ensure the solution heats evenly until it reaches 127°C. It is important to keep an eye on the temperature using a sugar thermometer.
3. Meanwhile, rehydrate the gelatine in 140ml water.
4. When the boiling syrup reaches 110°C start whipping the egg whites in the bowl of an electric mixer until stiff peaks form.
5. Add the rehydrated gelatine and water into the syrup when it reaches 127°C and stir with a wooden spoon. The mixture will foam slightly, this is normal. Pour the hot syrup onto the egg whites and whip on full speed for 5-10 minutes until the marshmallow thickens and the bowl of the mixer is warm to the touch. Turn the speed of the mixer to low and whisk in the rosewater and enough food colour paste to turn the marshmallow baby pink.
6. Spoon the thick marshmallow mix onto the lined baking tray and smooth with a palette knife. Allow to set (usually takes 2 hours). 7. Dust the top of the marshmallow with the icing sugar and cornflour mix. Turn out onto a work surface, peel off the paper and cut into cubes. Roll each marshmallow in the cornflour and icing sugar mix to finish.
Once you taste handmade marshmallow you will never go back to the mass produced version. This recipe makes delicately flavored and lighter than air marshmallow that is best enjoyed within a few days of making.