Gourmet Champagne & Rose Petal Marshmallow Recipe

Champagne and Rose Petal Marshmallows

Image removed for printing

• 3 egg whites

• 175grams or 6ozs caster/superfine sugar plus 75grams or 2.65ozs caster/superfine sugar extra

• 2 teaspoons liquid glucose

• 3x4g/12g/0.45oz Titanium strength gelatine sheets (or enough gelatine powder to set 3 cups of liquid)

• 250ml/9fl oz champagne reduced to 85ml (2 3/4 fl oz)

• 1 tablespoon rose petals

• 75g/2.5 ozs icing or confectioner's sugar for dusting

• 75g/2.5 ozs cornflour for dusting

• 3 tablespoons of oil and a sharp knife for cutting

Step 1 - Grease a loaf tin with oil and line with cling wrap.

Step 2 - In a very clean bowl of an electric mixer, place egg whites and fit the whisk attachment.

Step 3 - In a small heatproof bowl that fits over a small saucepan with simmering water, soak the gelatine in the Champagne reduction ensuring that it completely dissolves over the heat. Make sure the bottom of the bowl doesn't touch the water and that it doesn't boil.

Step 4 - In a small saucepan, combine the 175g of sugar with 100ml of water and glucose on low heat until sugar is dissolved. Turn up the heat to medium high and boil untilit reaches the hard ball stage (127C/260F).

Step 5 - When the above reaches the soft boil stage (118C/244F) just before the hard boil stage then start whisking the egg whites to a soft peak. Add the remaining 75grams of sugar to the egg whites.

Image removed for printing

Step 6 - When the syrup reaches a hard ball stage, remove the saucepan from the heat and stir in the gelatine champagne mixture combining well. Carefully, while the eggs are whisking on a medium speed pour the hot gelatine syrup in a slow, steaedy stream.  Keep beating for 10 minutes while marshmallow swells up and thickens.

Step 7 - Pour into prepared loaf tin and with a hot palette knife (run palette knife under hot water and dry with teatowel), smooth over surface. Sprinkle with crushed rose petals and leave to set for 1-2 hours (do not refrigerate).

Image removed for printing

Image removed for printing

Step 8 - Sift cornflour and icing sugar together in a bowl and spread out over a plate. Pry the cling wrap from the marshmallow (a gentle cut with a knife can help start the process) and using an oiled knife, slice up into squares. Keep oiling the knife between uses (you may have to run your finger over the knife or scrape it to remove the excess marshmallow).

Image removed for printing

Step 9 - Dip marshmallows all over in the cornflour and sugar mix. Store in a airtight container lined with parchment paper sprinkled with extra cornflour and sugar mixture.

Adapted from the Pier Cookbook

Image removed for printing