- 6 egg whites
- 500g caster sugar
- 4 tsp liquid glucose
- 12 ½ leaves gelatine, soaked
- 500ml champagne reduced down to 170ml
- 2 tbsp good quality dried rose pettles
- 1tsp rosewater
- 100g icing sugar
- 100g corn flour
Champagne and rosewater marshmallows
peter Jackson
21st November 2011
Champagne and rosewater marshmallows
Whisk egg whites to soft peaks with 150g sugar.
Boil sugar, glucose and 200ml of water to 127oc deg...
Ingredients
Method
Whisk egg whites to soft peaks with 150g sugar.
Boil sugar, glucose and 200ml of water to 127oc degrees. When obtained add the gelatine and champagne.
Pour onto the egg whites and beat until thickened and stiff.
Pour into a tray and make level, sprinkle with rose petals and leave to set in the fridge.
Cut into desired shape and roll in the cornflour and sugar. Store until needed.
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