Strawberry–rose marshmallows

Strawberry–rose marshmallows

By
From
New Middle Eastern Food
Makes
800 g
Photographer
Mark Roper

Strawberry purée

Ingredients

Quantity Ingredient
280g strawberries, hulled and roughly chopped
1 teaspoon rosewater
300g caster sugar
255g trimoline, (invert sugar)
12 x 1.6g leaves gold-strength gelatine, aked in 60 ml cold water for 10 minutes
240g cornflour, sifted with 70 g icing sugar

Method

  1. To make the strawberry purée, whiz the strawberries and rosewater in a blender until finely puréed, then pass through a sieve.
  2. Oil a 36 cm x 26 cm baking tray.
  3. To make the marshmallows, combine the sugar with 105 g of the trimoline and 70 g of the strawberry purée in a saucepan and bring to a boil.
  4. In the bowl of an electric mixer, combine the remaining 150 g trimoline with another 70 g strawberry purée and the soaked gelatine then whisk on medium speed to combine. With the motor running, slowly pour on the boiling syrup. Continue whisking for about 5 minutes, or until the mixture cools to room temperature — the same way you would make an Italian meringue.
  5. Pour the mixture into the prepared baking tray, cover with oiled baking paper, then leave for about 2 hours in the fridge until it sets firm. Use a hot knife to cut the marshmallow into 6 cm x 3 cm rectangles, or the shapes of your choice. Roll in the cornflour–icing sugar mixture until coated and store in an airtight container until required. The marshmallows will keep for up to 2 weeks in the fridge.
Tags:
Malouf
Greg
Lucy
Middle
Eastern
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