these marshmallows are made with fresh strawberries and taste just like strawberry milkshake.
other Summer berries can be used instead but i had a large punnet of strawberries that needed using.
i love making my own marshmallows, it can seem fiddly but its wort it as they taste so great.
3 tbsp corn flour
3 tbsp icing sugar
3 tbsp water
350g chopped strawberries
6 sheets of leaf gelatin or 3 and a half sachets of unflavoured powdered gelatin
350g caster sugar
2 tbsp lemon juice
1 tsp vanilla extract
1/2 tsp salt
2 egg whites
grease a tin with sunflower oil, then mix the corn flour and icing sugar together and sift over the tin, tip out any excess.
in a pan add the strawberries, lemon juice and 1 tbsp of the caster sugar,
boil on a low heat until the strawberries break down and become soft.
push though sift to remove any bits then heat for a further 10 minutes until it becomes a jam like consistency. put to one side.
add the leaf gelatin in a bowl covered in water and set aside.
add the egg whites and salt and 1 tbsp of sugar in the bowl of a stand mixer fitted with the balloon whisk attachment, don’t turn it on yet leave it until the sugar has almost heated up.
in a pan add the rest of the caster sugar with 2 tbsp of water, stir until the sugar has dissolved, then attach a sugar thermometer and heat to 125c
using a pastry brush down the sides of the pan with water constantly while the sugar is heating up so it doesn’t burn.
when the sugar reaches 120c then turn on the mixer and start mixing the egg whites until stiff peaks, also during this time heat the strawberry puree.
squeeze out the leaf gelatin and add to the syrup and stir, the syrup will bubble up so be careful not to burn your self, then pour in a slow steady stream into the egg whites while mixing, allow to mix for 3 minutes until thick and glossy then add the strawberry puree and mix for 5 to 8 more minutes.
pour into the prepared tin and spread out, sift more icing sugar over the top.
leave for 4 hours then slice and roll in more icing sugar/cornflour.
these will keep in a airtight container for 4 days.
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