Cherry and poppy seed marshmallows recipe
Fancy making your own marshmallows? Jazz them up with canned cherries and a sprinkle of poppy seeds.
This recipe makes 60 marshmallows.
Ingredients
- 1 x 400g can cherries
- 25 g leaf gelatine
- 4 egg whites
- 900 g caster sugar
- 50 ml cold water
- 2 tsp glucose syrup
- 10 g poppy seeds
- 1 x 400g can cherries
- 0.9 oz leaf gelatine
- 4 egg whites
- 31.7 oz caster sugar
- 1.8 fl oz cold water
- 2 tsp glucose syrup
- 0.4 oz poppy seeds
- 1 x 400g can cherries
- 0.9 oz leaf gelatine
- 4 egg whites
- 31.7 oz caster sugar
- 0.2 cup cold water
- 2 tsp glucose syrup
- 0.4 oz poppy seeds
- 20 g icing sugar
- 20 g cornflour
- 0.7 oz icing sugar
- 0.7 oz cornflour
- 0.7 oz icing sugar
- 0.7 oz cornflour
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Medium
- Preparation Time: 35 mins
- Cooking Time: 5 mins
- Serves: 10
Step-by-step
- To prepare: make the mallow dust by sifting the icing sugar and cornflour into a bowl. Brush a 30x20x2cm (12x8x0.8in) baking tray with oil.
- Drain the juice from the can of cherries into a bowl, add the gelatine leaves and leave to soak until they are soft (about 10 minutes).
- Meanwhile, put the egg whites into a separate bowl and whisk with an electric mixer on medium speed until the mix holds a ribbon trail when the mixer is lifted. At the same time, put the sugar, water and glucose into a saucepan over a medium heat and heat to 127°C (260°F) on a sugar thermometer.
- Add the cherry juice and gelatine to the pan of sugar syrup on the heat and stir carefully until the gelatine has dissolved. This should only take about a minute.
- Slowly pour the hot sugar mixture on to the egg whites and continue whisking until all of the sugar has been absorbed. Continue whisking for a further 5–8 minutes until it looks like a tight, sticky meringue.
- Allow the meringue to cool slightly in the bowl, then stir in the poppy seeds and pour the mixture into the greased tray. Leave to set in the fridge for 3 hours or until firm.
- Sprinkle the mallow dust over a board. Turn the marshmallow out on to the dust and turn to coat, then cut into sixty 2cm (0.8inch) cubes. Eat, toast or mix into a knickerbocker glory. They only keep for a couple of days, so eat them up quickly!
Recipe from How To Eat In (Bantam Press) by Adam Byatt, executive chef at Trinity and Bistro Union. For more on Adam, click here.
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