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Beetroot Infused Marshmallow Recipe
SERVES: many PREP: 5min COOK: 5minPRINT CONVERSIONS

I’m endlessly inspired by Hugh Fearnley-Whittingstall and this recipe, is another feather in his cap. I would never have attempted making my own marshmallow if Hugh didn’t make it look so darn easy.

It’s pink October for breast cancer awareness, so if you’re attending a fundraiser somewhere, this dish is the perfect tribute.

You'll Need

  • 2 tbsp icing sugar
  • 2 tbsp cornflour
  • grapeseed oil
  • 1 small, raw, peeled beetroot
  • 25g gelatine powder
  • 500gwhite  sugar
  • 2 egg whites
Method

Sift the icing sugar and cornflour together into a small bowl and set aside.

Rub a shallow square cake tin of about 20x20cm (I used a silicon dish which worked really well) with a few drops of vegetable oil and shake a little of the icing sugar mixture around the tin to coat the base and sides.

Grate the beetroot into a small bowl and pour over 125ml of  boiling water and leave to infuse for 30 seconds or so. Strain into a bowl and sprinkle the gelatine in, stirring until all of the gelatine has dissolved.

Put the sugar into a medium saucepan with 250ml of water. Warm over a low heat, stirring until all of the sugar has dissolved, then place a sugar thermometer in the pan and raise the heat,  and without stirring allow the mixture to boil away until the thermometer reads 122°C. Remove from the heat and pour the gelatine mixture into the hot sugar syrup, stirring until everything is combined.

Pour the egg whites into the large bowl of a mixer and beat until stiff. With the mixer going at a low speed, slowly pour in the sugar mixture in a steady, gentle flow. After you’ve added all of the syrup, keep beating until the mixture turns thick but still pourable, the beater should leave a ribbon of the mixture on the surface.

Pour the marshmallow into the prepared tin and leave to set in a cool place (do not refrigerate) for an hour or two.

Dust a chopping board with the rest of the cornflour and icing sugar mixture. Coat a knife with a little oil. Very carefully ease the marshmallow out of the tin onto the board. Make sure all of the surfaces of the marshmallow are dusted entirely with the icing sugar mixture. Cut the marshmallows into a shape of your preference, oiling and dusting the knife as needed. Store in an airtight container.

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