Making marshmallows

I've made marshmallows before, and I used powdered gelatin. I always thought I could taste the gelatin in the finished product which is icky to me. I don't really groove on gelatin at the best of times. A few weeks back on MasterChef a pastry chef mentioned that leaf gelatin doesn't have the same sort of flavour issues. This prompted me to grab some leaf gelatin last time I was at Chefs Warehouse.

I don't cook a lot with gelatin, but I wanted to have a play with my new ingredient, so I did a google search for marshmallow recipes using leaf gelatin. I found a very easy to follow recipe at the delightful Fig Jam and Lime Cordial.

Pan prepared. I would recommend a thicker coating of cornflour/icing mixture. My marshmallow stuck to the pan a little, but I was able to pry it off.


Egg whites whisked (loving my glass bowl for the Kitchen Aid!)
f

Sugar syrup boiling


Used my Thermapen to check the temp of the syrup (couldn't take the photo while holding it in the syrup)


Leaf gelatin soaking. Super easy to use. It dissolved into hot sugar/egg whites with no issues. Magic!


Egg white & sugar syrup being whisked up


In the pan


Being sliced


The assistant tosses the cut marshmallows in cornflour/icing mixture


All done


We did make rocky road with half of the marshmallows. I think the kids will eat the other ones or maybe they will be used with hot chocolate.