Marshmallows

Bingo Disco

Bingo Disco

12th January 2011

Marshmallows

These are great, just like the shop ones.

Ingredients

  • 9 sheets sheets leaf gelatine
  • 450g caster sugar
  • 1 tbsp liquid glucose
  • 200 ml water
  • 2 large egg whites
  • 1 tsp vanilla extract
  • icing sugar
  • cornflour for dusting

Method

Cling a shallow baking tray, about 30 x 20cm and dust it with sieved icing sugar and cornflour.
Soak the gelatine in 140ml cold water.
Put the sugar, glucose and water into a heavy-based pan. Bring to the boil and continue cooking for about 12-15 minutes until the mixture reaches 127C on a sugar thermometer.
When the syrup is up to temperature, carefully slide in the softened gelatine sheets and their soaking water. The syrup will bubble up so take care not to burn yourself. Pour the syrup into a metal jug.
Whisk the egg whites until stiff, preferably with an electric whisk in a mixing bowl. Continue whisking while pouring in the hot syrup from the jug. The mixture will become shiny and start to thicken. Add the vanilla extract and continue whisking for about 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.
Spoon the mixture into the prepared tin and smooth with a wet palette knife if necessary.
Leave for at least 1 hour to set.
Dust the work surface with icing sugar and cornflour. Loosen the marshmallow around the sides of the tray with a palette knife, and then turn it out on to the dusted surface. Cut into squares and roll in the sugar and cornflour. Leave to dry a little on a wire rack.
This is a james Martin recipe. The best marshmallow recipe I've made. From the book, Digs deep.

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you