Marshmallows

Ingredients:

Vanilla Beanmarshmallow

  • 1 cup of water
  • 3 tbsp of gelatine
  • 1/2 cup of honey
  • 1/4 tsp vanilla bean powder

Beetroot

  • 1 cup of water
  • 3 tbsp gelatine
  • 1/2 cup of honey
  • 4 inches beetroot grated

 


Method:

  1. Put 1/2 a cup of water into the TM bowl with the gelatine speed 2/4 minutes @ temp 60 OR  stir on the stove until dissolved.
  2. Put the other 1/2 cup water into a saucepan with the honey and bring it to simmer. Using a sugar thermometer to measure the temperature of the mix  to 220 degrees Celsius or soft crack point as written on the thermometer.
  3. Turn the TM up to speed 5/8minutes and start blending the gelatine. Slowly poor the honey mix into the TM and let it mix for the 8 minutes OR in a hand blender poor the honey mix into the gelatine slowly and beat until fluffy.
  4. Poor out fluffy batter onto a baking paper tray and smooth out. To make it easier to remove the batter/gelatine fluff from the paper you could dust the tray with arrowroot powder, tapioca, or coconut flour.

If making beetroot marshmallows put the grated beetroot in water to leach out the colour. Strain the beetroot and then use the pink water for making the marshmallow.

Mix can be piped and used as an icing on cup cakes.