It has been absolutely forever since my last post –
I have been working on a molecular gastronomy cookbook designed for home chefs! So no fancy equipment or pricey ingredients.
These marshmallows are made in memory of those summer days.
The addition of ‘sour dust’ – using citric acid – gives these marshmallows that tangy flavour (the same as the sour coating on a gummy worm!) Citric acid can be purchased at most grocery stores and is quite cheap.
Raspberry Lemonade Marshmallow with Sour Dust
1/2 cup raspberries (frozen or fresh)
1 tbsp. powdered gelatin
120ml lemonade (natural source)
¾ cup caster sugar
Lemon zest (1/2 a lemon)
Grease a square cake pan/tray with a thin layer of vegetable oil.
Cut baking paper to line the bottom and sides of the pan. Place into the pan.
Using a blender or food processor, blend the raspberries until smooth. Strain to remove seeds and measure 1/3 cup. Pour the 1/3 cup raspberry puree into a separate bowl and stir in gelatin.
Combine lemonade, caster sugar, lemon zest and salt in a saucepan.
Place saucepan on high heat, bringing the solution to a boil. During this process, brush any sugar crystals that may form on the side of the pan.
Continue to let boil until the mixture reaches 115.5⁰C. – test using a candy thermometer.
Remove the pan immediately from the heat and pour contents into a standalone mixer or into a wide rim mixing bowl.
Using electric beaters or a mixer, pour the gelatin and raspberry mixture into the hot syrup, then blend on high for 10 minutes or until the marshmallow has thickened considerably.
Pour the marshmallow into the lined baking tray and set aside for at least 4 hours to set.
1 tsp. citric acid
1/8 cup cornstarch
2 cup confectionary sugar (icing sugar)
Measure and place all ingredients into a mixing bowl.
Using a fork or whisk, blend till uniform.
Set aside until ready to use.
Carefully lift the marshmallow out of tray/pan used.
Grease a knife with a light coating of vegetable oil, then slice marshmallow into 5cm by 5cm cubes.
Take each cube and roll in the sour dust, or alternatively sieve the sour dust over the marshmallows.
I could rant on about how much I am in love with summer for days on end.
I mean how can you not love all the yummy summer fruit, ice-creams and those days spent by the beach or in the pool.
One of the best fruits available during summer are pears, which when combined with raspberries is one of the best fruit combinations out there. This tart is light and way too easy to devour, I managed to eat half of it after I came back from a 10km run… oops.
This is a simplistic pie to assemble, and even better: its vegan!
Raspberry & Pear Tart
Measuring cups & spoons
Chopping board & knife
1 cup oat flour (ground rolled oats)
½ cup almond meal
1 tsp. vanilla extract, nutmeg, and salt
2 tsp. organic honey (or agave for a vegan alternative)
5/6 tbsp. ice-water
4 tbsp. coconut oil (chilled)
Pre-heat oven to 200⁰C and prepare pie/tart tin.
Place all ingredients into a food processor, and process until dough is formed (if the dough is too crumbly, add 1 tsp. of water at a time till uniform, if the dough is too dry, add flour till able to be rolled).
Dust a bench with flour, then roll the dough out and gently transfer into your pie tin.
Bake the pie crust for approximately 10 minutes or until golden.
Take the pie out of the oven and leave to cool till the filling is ready to be baked.
¾ cup raspberries (fresh or frozen)
3/4 cup light/dark muscovardo sugar (brown sugar substitute)
1 tbsp. corn-flour/tapioca powder
¼ cup rolled oats
Reduce the oven temperature to 150⁰C.
Take the raspberries and line them on the bottom of the pie crust.
Sprinkle the sugar and corn-flour/tapioca over the raspberries.
Slice the pear into thin sheets, and place on top of the raspberries till a ‘crust’ of pears covers the whole pie.
Bake for at least 1 hour and 20 minutes, allowing the juice from the fruit to evaporate and thicken the raspberries into a jam-like consistency.