Japanese green tea marshmallows with black sesame

Japanese green tea marshmallows with black sesame

From
The Artisan Marshmallow
Makes
34
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
515g caster sugar
1 tablespoon glucose syrup
1 1/2 tablespoons japanese green tea powder, (see Notes)
2 tablespoons powdered gelatine
70g egg whites, at room temperature
3 tablespoons black sesame seeds

Coating

Quantity Ingredient
2 tablespoons icing sugar
2 tablespoons cornflour

Method

  1. Lightly spray a 20 x 30 cm slice tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil.
  2. Combine 460 g of the sugar, the glucose and 185 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, combine the green tea powder with 1 tablespoon hot water in a microwave-safe bowl, then add enough cold water to make 185 ml. Slowly sprinkle the gelatine over the tea and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  4. When the sugar syrup reaches 115°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  5. When the sugar syrup reaches 127°C, turn off the heat. When the bubbles subside, carefully add the dissolved gelatine – take care, as the mixture may bubble up.
  6. Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue whisking until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature. Gently fold through 2 tablespoons of the sesame seeds, stirring and lifting the mixture only 2–3 times.
  7. Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Sprinkle with the remaining sesame seeds. Stand for 2–3 hours, until set.
  8. Meanwhile, to make the coating, sift the icing sugar and cornflour together.
  9. Turn the marshmallow out onto a clean surface. Dust the bottom with some of the coating. Use a large knife sprayed lightly with oil to cut the marshmallow into bite-sized pieces. Toss the marshmallow pieces in the remaining coating, dusting off the excess.

Notes

  • Keep in an airtight container for 2–3 days.

    Green tea powder, also known as ‘matcha’, is a fine powder sold in pouches from Asian grocery stores and specialty tea shops.

    Add a little green food colouring if you would like to intensify the ‘green tea’ colour.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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