Marshmallow Recipe - Great British Chefs

Petit four
medium
8
60 minutes

PT1H

This fantastic Pernod-flavoured marshmallow recipe from William Drabble will help you to master these notoriously tricky sweet treats at home. The ideal edible gift for Christmas or birthdays, make sure you are armed with the appropriate equipment before tackling them.

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Ingredients

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Metric

Imperial

Marshmallows

90ml of water
40ml of glucose
440g of sugar
2 egg whites
22g of gelatine, powdered
20ml of Pernod
icing sugar for dusting
cornflour for dusting

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Food mixer with whisk attachment
Sugar thermometer
30cm x 20cm x 5cm baking tin

Place the water, glucose and sugar in a pan. Heat over a medium flame until all the sugar has dissolved, and the mixture reaches 130°C

90ml of water
40ml of glucose
440g of sugar

In an electric mixer with a whisk attachment, beat the egg whites to achieve soft peaks. Very slowly add the sugar syrup to the egg whites in a thin stream, beating constantly. Continue to beat on a medium speed until the meringue has cooled to room temperature and is thick and glossy

2 egg whites

Combine the gelatine with the Pernod and whisk to dissolve, placing over a flame to warm slightly if necessary

22g of gelatine
20ml of Pernod

Pour the Pernod mixture into the meringue and whisk on a very low speed until just combined

Lightly oil a 30 x 20cm baking tray. Dust with icing sugar and tip the meringue mixture in. Make sure the mixture is spread evenly across the tray, using a wet knife to spread the the mixture out if necessary

icing sugar for dusting

Leave for an hour to set. Once it has set, dust a surface with cornflour and icing sugar, and very carefully tip the marshmallow out of the mold, using a palette knife to loosen the edges if need be

cornflour for dusting
icing sugar for dusting

Cut the marshmallow into squares and roll each square in the sugar and cornflour. Serve in a bowl

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William Drabble

Beginning his career as an unpaid kitchen worker at the age of fourteen, William Drabble has steadily worked his way up to the position of Executive Chef at one of London's most prestigious hotels.