Ok, maybe a couple of teeny tiny photos of my homemade violet guimauve (marshmallows).
Had to sneak something violet in after waffling on about them in my last post:)
GUIMAUVE VIOLETTE
Ingredients for the Bloom
21g powdered gelatine
violet essence
75ml water
Ingredients for the Sugar Syrup
150ml of water
500g caster sugar
75g glucose syrup
purple food colouring
Ingredients for the Meringue
6 egg whites
25g extra caster sugar
Powder Puff Mix
1/4 cup confectioners sugar
1/4 cornflour
1. Line a non-stick lamington tray with parchment paper and lightly spray with canola oil.
2. To make the bloom, place the gelatine, violet essence and 75ml of water in a small bowl. Set aside for 10 minutes then gently heat in a small saucepan to dissolve the gelatine.
3. Place 150ml water, sugar, glucose and food colouring in a medium saucepan.
4. Bring the sugar syrup to the boil until it reaches 130 degrees celsius.
5. Start whisking your egg whites when the sugar syrup reaches 120 degrees celsius. Add the extra 25g caster sugar when the egg whites become white and frothy. Continue to whisk until well combined.
6. The meringue and the sugar syrup need to be ready at the same time.
7. When the sugar syrup is nearly ready add the gelatine mix and combine. Pour into the meringue in a slow steady stream. Whisk on medium-high for 7-10 minutes until the mixture becomes thick, fluffy and glossy.
8. Pour into the lamington tin and leave to set overnight.
9. Cut the marshmallow into squares with an oiled knife.
10. Combine the confectioners sugar and cornflour and use this powder puff mix to coat the marshmallows.
11. Store in an airtight container in the fridge or freeze them in little zip lock bags.
12. Perfect with a hot cup of tea or bubbly champagne.
Recipe adapted from Laduree
Make some delicious hot chocolate and dunk your guimauve or simply enjoy them with a delicate tea.
Had to sneak something violet in after waffling on about them in my last post:)
Ingredients for the Bloom
21g powdered gelatine
violet essence
75ml water
Ingredients for the Sugar Syrup
150ml of water
500g caster sugar
75g glucose syrup
purple food colouring
Ingredients for the Meringue
6 egg whites
25g extra caster sugar
Powder Puff Mix
1/4 cup confectioners sugar
1/4 cornflour
1. Line a non-stick lamington tray with parchment paper and lightly spray with canola oil.
2. To make the bloom, place the gelatine, violet essence and 75ml of water in a small bowl. Set aside for 10 minutes then gently heat in a small saucepan to dissolve the gelatine.
3. Place 150ml water, sugar, glucose and food colouring in a medium saucepan.
4. Bring the sugar syrup to the boil until it reaches 130 degrees celsius.
5. Start whisking your egg whites when the sugar syrup reaches 120 degrees celsius. Add the extra 25g caster sugar when the egg whites become white and frothy. Continue to whisk until well combined.
6. The meringue and the sugar syrup need to be ready at the same time.
7. When the sugar syrup is nearly ready add the gelatine mix and combine. Pour into the meringue in a slow steady stream. Whisk on medium-high for 7-10 minutes until the mixture becomes thick, fluffy and glossy.
8. Pour into the lamington tin and leave to set overnight.
9. Cut the marshmallow into squares with an oiled knife.
10. Combine the confectioners sugar and cornflour and use this powder puff mix to coat the marshmallows.
11. Store in an airtight container in the fridge or freeze them in little zip lock bags.
12. Perfect with a hot cup of tea or bubbly champagne.
Recipe adapted from Laduree
Make some delicious hot chocolate and dunk your guimauve or simply enjoy them with a delicate tea.
