Pomegranate marshmallows with pistachio praline

Pomegranate marshmallows with pistachio praline

From
The Artisan Marshmallow
Makes
20
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
515g caster sugar
1 tablespoon glucose syrup
2 tablespoons powdered gelatine
70g egg whites, at room temperature
80ml pomegranate molasses, (see Notes)
pink food colouring, if desired

Pistachio praline

Quantity Ingredient
110g shelled pistachio nuts, lightly toasted
165g sugar

Coating

Quantity Ingredient
2 tablespoons icing sugar
2 tablespoons cornflour

Method

  1. Lightly spray a 25 x 30 cm baking tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil. 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.
  2. Meanwhile, slowly sprinkle the gelatine over 185 ml cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  3. 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. 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.
  4. 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 thick. Add the pomegranate molasses, a tablespoon at a time, and whisk 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. Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2–3 hours, until set.
  5. Meanwhile, to make the coating, sift the icing sugar and cornflour together. To make the pistachio praline, spread the pistachios over a tray lined with non-stick baking paper. Combine the sugar and 60 ml water in a saucepan. Stir over low heat until the sugar dissolves, brushing the sides of the pan with a clean pastry brush dipped in water to dissolve any crystals that may have formed. Bring to the boil and cook, without stirring, until the syrup is golden. Immediately pour over the pistachio nuts to cover. Allow to set, then finely chop the praline. Store in an airtight container.
  6. Dust the top and bottom of the marshmallow with some of the coating. Just before serving, use a flower-shaped cutter sprayed lightly with oil to cut the marshmallow into shapes. Roll the sticky sides of each marshmallow piece in the praline.

Notes

  • Keep in an airtight container for 2–3 days (roll in praline just before serving).

    Pomegranate molasses is available from Middle Eastern and gourmet food stores.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again