Fairy Floss Marshmallows (Guimauve Barbe à Papa)

   

Tomorrow is mother's day and my little gorgeous girl has organised a picnic hamper with baguettes, lemon and chocolate ganache tarts, elderflower cordial, fruit, cheese, nuts and crackers and more....   Since she's done all the hard work I thought that I'd make her some little Fairy Floss marshmallows - perfect little powder puffs for a little lady.  

Belvoir Elderflower Cordial

Little Lemon & Chocolate Tarts

GUIMAUVE BARBE à PAPA
Ingredients for the Bloom
21g powdered gelatine
fairy floss essence
75ml water

Ingredients for the Sugar Syrup
150ml of water
500g caster sugar
75g glucose syrup
pink 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, fairy floss 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. Alternatively, if you're in a bit of a hurry and don't want an extra saucepan to wash just add the gelatine mix as is in Step 7.
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 

We'll be eating our fairy floss marshmallows for afternoon tea with posh little cups filled with "T2 Rose by the Sea - a warming black tea blushing with floral blossoms of safflower, cornflower, lavender and red rose buds with citrusy freshness of orange.  Just gorgeous with rose buds and pretty petals bobbing around for our affection".