IPA hot chocolate & marshmallows

Method

1. To make the marshmallows, grease and line a 22 cm square baking tin with baking paper. Place the sugar, glucose and water in a saucepan over medium–high heat and stir until the sugar dissolves, then cook for a further 12–15 minutes or until it reaches 125°C. Meanwhile, soften the gelatine in a bowl of cold water for 5 minutes, then squeeze out the excess liquid. Remove the syrup from the heat, then whisk in the gelatine (be careful as it will bubble up). Using an electric mixer, whisk the egg whites to stiff peaks. Reduce the speed to low and, with the motor running, gradually add the hot syrup mixture until combined, then whisk for 5 minutes or until cool. Spread the marshmallow mixture over the prepared tin, smoothing the top, then refrigerate for 1–2 hours or until set.
2. Place a sheet of baking paper on a work surface. Combine the icing sugar and cornflour in a bowl, then sift half over the baking paper. Turn out the marshmallow onto the icing sugar mixture then, using a large sharp knife, cut into 20 pieces. Sift over the remaining icing sugar mixture and turn to coat all over, then transfer the marshmallows and any remaining icing sugar mixture to an airtight container. The marshmallows will keep at room temperature for 2–3 days.
3. When you are ready to make the hot chocolate, pour the milk and cream into a saucepan over medium heat and bring almost to the boil, then remove from the heat. Add the chocolate and sugar, stand for 3–5 minutes, then whisk until melted, well combined and dark. Add the IPA and whisk to combine.
4. Divide evenly among glasses and serve topped with marshmallows.