Espresso marshmallows

AT A GLANCE

  • Serves 10 people

  • gelatine leaves (titanium strength)
  • 30 ml espresso, cooled
  • 330 gm (1½ cups) white sugar
  • 160 ml corn syrup
  • Scraped seeds of 1 vanilla bean
  • For greasing: oil
  • 160 gm pure icing sugar
  • 10 gm Dutch-process cocoa
  • 10 gm cornflour
01   Break gelatine into small pieces, combine in the bowl of an electric mixer with coffee and 50ml cold water and set aside. Combine sugar, corn syrup and 125ml water in a small saucepan, stir over medium-high heat until sugar dissolves, then bring to the boil and cook until syrup reaches 115C on a sugar thermometer (2-3 minutes).
02   Whisk gelatine mixture on low speed, add hot syrup in a thin steady stream down the side of the bowl, add vanilla and whisk on high speed until thick and fluffy and tripled in volume (8-10 minutes). Spoon into a lightly oiled 18cm x 23cm cake tin, quickly smooth top with a lightly oiled spatula and stand at room temperature until set (2-3 hours).
03   Sift icing sugar, cocoa and cornflour into a bowl. Turn marshmallow out of tin onto a lightly oiled piece of baking paper, cut into 3cm cubes with a lightly oiled knife, then toss in cocoa mixture. Store in an airtight container, in cocoa mixture, until required. Marshmallows will keep for a week.

Note This recipe makes about 42 pieces.

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

DAVID MORGAN AND EMMA KNOWLES

FEATURED IN

Nov 2010

Nov 2010

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