This recipe is adapted from Katrina Kanetani’s Champagne-flavoured marshmallows in the Pier cookbook.
Ingredients
Method
Main
1.Combine 175gm caster sugar, glucose and 100ml water in a saucepan. Cook over medium-high heat until mixture reaches 118C on a sugar thermometer (3-5 minutes). Meanwhile, squeeze water from gelatine and melt in a bowl placed over a saucepan of simmering water (2-4 minutes). When syrup reaches 118C, start whisking eggwhites in an electric mixer until soft peaks form, then gradually add remaining caster sugar. Meanwhile, continue cooking syrup until it reaches 127C (4-8 minutes). Add gelatine and vanilla to syrup, then, whisking continuously, gradually add to eggwhite mixture. Whisk until cooled and thick (10 minutes), transfer to a 2cm-deep, 15cm x 25cm tray lined with baking paper, smooth top and refrigerate to set (1-2 hours). Cut into squares and dust with snow sugar just before serving.
Note Snow sugar, a mixture of icing sugar and vegetable fats, be used to dust moist sweets, as it dissolves less quickly than ordinary icing sugar. It’s available from David Jones food halls and The Essential Ingredient. If unavailable, substitute a mixture of equal parts icing sugar and cornflour sifted together.
Notes
