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Everyday and easy
Seasonal
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  • Meat and poultry
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Meat and poultry
Fish and seafood
Vegetables
Knife skills
Cakes and baking
Sous vide
Pickling
Chef tricks

Marshmallow

by
William Drabble
Marshmallow
  • Petit four
  • medium
  • 8
  • 60 minutes

PT1H

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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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Equipment

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

Method

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1
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
2
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
3
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
4
Pour the Pernod mixture into the meringue and whisk on a very low speed until just combined
5
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
6
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
7
Cut the marshmallow into squares and roll each square in the sugar and cornflour. Serve in a bowl
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William Drabble
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.

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