Sunday, February 13
raspberry swirl marshmallows
Valentine's Day is made for not Hallmark, but to induce motivation to bake. Or make. Of all of the rubbish the Valnetine's Day bring out in people, isn't baking what it's all about? Putting time, effort and love into creating something tasty for someone you love: now tell me there's any better gift.
The first time I made marshmallows for Chockylit's s'mores cupcakes during the height of my love affair with the little cakes that have since taken over the world. The recipe was perfect, made me a lot of new friends, and also surprised me with the miracle of the marshmallow. How so few ingredients could take on such a fluffy, sticky form only further increased my awe of sugar. This following recipe is not Chockylit's, but one from Donna Hay's Christmas section of her Dec/Jan 2011 issue. I simply Valentine's-ed it with a heart-shaped cutter.
Recipe from December/January issue Donna Hay
250 gms raspberries
1/2 cup icing sugar
1 1/2 tbsps gelatine powder
1/2 cup water
1 3/4 cups caster sugar
2/3 cup light corn syrup
1/4 cup water, extra
Lightly grease a 20cm x 30cm cake/slice tin and cover the base and longest sides with baking paper.
Place the berries and icing sugar in a small saucepan over medium heat. Using a fork, crush the berries and bring to the boil, stirring, for about 10 - 15 minutes or until thick and jammy. Remove from the heat and press through a sieve, discarding the seeds. Set aside.
Place the gelatine and water in the bowl of an electric mixer and stir to combine. Set aside for five minutes or until the water is absorbed. Make sure your mixer is fitted with the whisk attachment. Place the sugar, corn syrup and extra water in a saucepan over high heat and stir until the sugar has dissolved. Bring the mixture to the boil and continue to heat until it reaches 120C.
Start the motor on your electric mixer on a low speed, and slowly pour the hot syrup into the gelatine. Increase the speed and whisk for 4 - 6 minutes until the mixture is white and fluffy and beginning to cool - it's quite incredible to watch this happening!
Spread the marshmallow into the cake tin evenly with a spatula. Pour over the raspberry mixture and swirl with a metal skewer. Cover with plastic wrap and set aside at room temperature for four hours, or until set - this make take longer on a humid day. When set, remove from the tin and slice/cut into shapes - my heart cutter was about 4cm wide and the mixture yielded about 15 hearts. I find it easiest to cut if your knife/cutter is sprayed lightly with cooking spray.
You can keep these in an airtight container for a few days ad they'll be fine, just don't leave them in sunlight and ensure they don't end up in the fridge.
They would be adorable in smaller versions to top cupcakes or even ice cream sundaes.
Recommended baking soundtrack: Okkervil River - Down the River of Golden Dreams.