Friday, April 1, 2011

Mixed Berries Marshmallows


I've always wanted to try my hand at marshmallows.  The recipe book I have calls for "inverted sugar", I didn't want to bother with "inverting" sugar with lemon juice and carefully cooking it somehow, so I'd been putting it off.  Then I looked through Ms. Humble's collection of marshmallow recipes and saw that she didn't use inverted sugar, this seems a lot easier!  With 2 days plus a weekend off, Meow set out to collect ingredients and started cooking.

A word of caution though, this is sticky, messy business!  But oh-so-delicious!

Can also double as glue when in a pinch!


Mixed Berries Marshmallows
adapted from Not So Humble Pie

300g fresh or frozen berries


Meow Mix: blackberries, raspberries, strawberries, blueberries

500g granulated sugar
20g powdered gelatin
60g egg whites

1/2 cup of rice flour

1/2 cup of icing sugar

1 cup of water


1. Grease a 13" x 9" pan with a flavourless oil. Lay a sheet of parchment on it too for easy lifting of the marshmallows when ready.

2. Defrost and cook the berries in a small pot over low heat.
3. Mash the berries while cooking with a potato masher or a fork. 

4. Once soft and mostly liquefied, press the berry mash through a fine mesh strainer and into a LARGE BOWL to remove seeds.


5. Set aside and let cool.

6. In a small pot, cook the sugar with a cup of water to 255F.


  
7. While waiting on the syrup, sprinkle the gelatin onto the berry juice and whisk until well blended.


8. When the syrup is getting close to temperature (say at 200F), start whipping your egg whites until foamy or even soft peaks.


 
9. When syrup has reached 255F, pour it into the berry-gelatin mixture while whisking. This will foam up to about twice the volume, hence the LARGE BOWL.


10. Whisk to mix well, then transfer to mixer with the egg whites in it. This is the messiest part I think as the mixture is sticky from the syrup and gooey from the gelatin.



11. Beat on medium high until cooled and tripled in volume.


  12. Pour the sticky, messy goo into your prepared pan. Smooth with a wet spatula.


  
13. Cover the pan (you don't want shit to float and land on your marshmallows). Let it set and cure for a few hours before cutting.

14. Toss the rice flour and icing sugar together in a bowl and mix well.


    
15. Dust the counter top (or a pastry mat) with icing sugar mix.

16. Use a sharp knife and cut around the edges of the pan to release the marshmallows.

17. Place the slab of marshmallows onto the dusted counter.



18. Cut into desired shape and size.

19. Toss each piece of marshmallows in a bowl of icing sugar mix.

20. Keep in air tight jar for a couple of weeks.

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I like the fact that it uses rice flour/icing sugar mix to coat, it reduces the overall sweetness of an already sweet treat.  These marshmallows are full of flavour, smooth, and springy.  When I fed one to Mr. Meow all he said was, with a satisfied look on his face, "good job".


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