Marshmallow
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.
Ingredients
Metric
Imperial
Marshmallows
- 90ml of water
- 40ml of glucose
- 440g of sugar
- 2 egg whites
- 22g of gelatine, powdered
- 120ml of Pernod
- icing sugar for dusting
- cornflour for dusting
Equipment
- Food mixer with whisk attachment
- Sugar thermometer
- 30cm x 20cm x 5cm baking tin
Method
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
Combine the gelatine with the Pernod and whisk to dissolve, placing over a flame to warm slightly if necessary
- 22g of gelatine
- 120ml of Pernod
- icing sugar for dusting
- cornflour for dusting
- icing sugar for dusting
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