For the recipe Neapolitan Marshmallows
|1||Dr. Oetker Free Range Egg White Powder Sachet or 2 Egg Whites|
|Dr. Oetker Platinum Grade Leaf Gelatine x 5 leaves|
|100 g||Granulated Sugar (3 ½ oz)|
|50 g||Dr. Oetker Liquid Glucose (2 oz)|
|5 ml||Dr. Oetker Madagascan Vanilla Extract (1 tsp)|
|Dr. Oetker Bright Red Gel Food Colour (optional)|
|3 ml||Rose Water (optional)|
|30||Dr. Oetker Fine Dark Cocoa Powder (Approx 30g optional)|
Grease and line an 18cm (7inch) square, 2.5cm (1inch) deep cake tin with baking parchment. In a large, heatproof bowl, make up the Egg White Powder according to the packet instructions and then whisk until very stiff. Set aside.
Cut up the Gelatine Leaves into a small heatproof bowl. Add 60ml (4 tbsp) cold water. Leave to soak for 5 minutes then put the bowl over a saucepan of gently simmering water until the leaves have melted. Remove the bowl from the saucepan of water and set aside.
Put the sugar in a small saucepan with the Liquid Glucose and 50ml (2 fl.oz) water. Put a sugar thermometer in the saucepan. Heat the sugar gently, stirring until melted. Raise the heat slightly and let the mixture bubble until it becomes syrupy and reaches 118°C on the thermometer.
Remove the saucepan from the heat. Whisk the Egg White mixture again while gently pouring over the hot sugar syrup in a steady stream. Continue whisking as you gradually pour in the liquid Gelatine and add the Madagascan Vanilla Extract to form a thick, glossy meringue-like mixture (this takes about 5 minutes).
Scrape the fluffy mixture into the prepared tin using a spatula and smooth off the top. Leave in a cool, dry place (not the fridge) for 3 to 4 hours until firm and set.
To finish, dust the work surface with the cornflour, and turn the marshmallow on to it. Carefully peel away the parchment. Using a large bladed knife, cut into 5 strips and then 25 chunks (the mixture will be quite sticky). Toss the pieces of marshmallow in the cornflour until lightly coated and serve
1 serving = 10g
Note: This recipe makes 25 small chunks of 1 variety
To make pink marshmallows, omit the Vanilla Extract and add a few drops of Dr. Oetker Bright Red Gel Food Colour to the mixture along with a few drops of rosewater. For chocolate marshmallows, sift 30ml (2tbsp) cocoa powder into the egg white mixture instead of the Vanilla Extract.
You can store marshmallows stacked in between pieces of baking parchment in a sealed container for up to 2 weeks.
|Per serving||Per 100g/ ml|