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’m sorry I’ve been away so long!
I have been working on 30 molecular gastronomy based recipes for a cookbook I am creating, and year 12 does not leave much time for sleep in between!
This recipe is inspired by the whimsical nature of a snow day. The chocolate mousse is based on my favorite cinnamon and nutmeg hot chocolates in the middle of winter that are the only reason I survive cold days. The sphere itself is a resemblance of a snow ball, accompanied by a ‘cheats’ molecular gastronomy dessert signature – coconut dessert ‘caviar’.
I will be posting some of the recipes I will be including in my cookbook throughout the next 2 months, which are all molecular gastronomy based desserts designed for every day lovers of food to be able to create inexpensively and easily.
This recipe is of medium difficulty, but don’t worry, the only tricky part is tempering chocolate, which is easy to learn with practice 🙂
Chocolate, Coconut, & Cinnamon
Silicon semi-spherical mold
Large pipette/Cooking syringe
Tempered White Chocolate Semi-Spheres
220g high quality white chocolate
Fill a small sauce pan with a ½ cup of water and place on a high heat until boiling.
Meanwhile, measure out 45g of white chocolate and set aside, this will be added later in the second stage of tempering.
Using a glass bowl, place the white chocolate into the bowl and place on top of the saucepan with the boiling water.
Turning the heat off, place a candy thermometer into the white chocolate and observe the temperature. Gently stir the white chocolate as it melts, watching the temperature rise. When the chocolate is melted and reaches a temperature of 38- 40⁰C, take the bowl off the saucepan and add the remaining white chocolate.
Stir till the chocolate as melted and once the temperature falls to 29-30⁰C, place the bowl back to the saucepan and heat till the chocolate reaches a temperature of 32⁰C.
Using the semi-sphere mold, take a spoonful of white chocolate and coat the surface of the semi-sphere till a thin layer has adhered. Repeat with the remaining 5 molds, and then place in the fridge to harden and cool for 5 minutes.
Once the molds have hardened for 5 minutes, take the remaining chocolate and apply a second layer, taking care to apply a thicker amount to the rim of the mold (the chocolate will trickle down, but the edges require the most reinforcing).
Place the molds in the fridge and leave to cool until assembly.
Coconut Dessert ‘Caviar’
4 tsp. gelatin (vegetarian substitute: agar agar)
2 cups refrigerated vegetable oil
¼ cup coconut milk
3 tbsp. coconut cream
3 tbsp. chilled water
¼ cup salt
Store vegetable oil in a container in the fridge for at least 2 hours (or until chilled).
In a small bowl bloom (mix) the gelatin with the cold water and stir until combined.
Using a small saucepan, heat the coconut milk and cream until simmering (but not boiling). Take the saucepan off the heat and stir in the gelatin mixture, stirring till completely dissolved. Leave the liquid to cool in the saucepan.
Meanwhile, prepare the oil for the ice-bath. Take a large metal bowl and place ice, ¼ cup salt and water till the bowl is 1/3 filled. Take a smaller metal bowl and pour in the oil, then gently lower the bowl into the ice-bath, taking care not to spill the oil.
Prepare the gelatin mixture by pouring it into a large pipette or a cooking syringe. Begin by pouring 3 drops of the mixture in a steady stream, so that they form a single sphere. Repeat till a 1/3 of the mixture has been used, allowing for 20 seconds resting time between each sphere to allow the sphere to set.
Wait for 5 minutes once 1/3 of the mixture has been used, then place a metal bowl with a mesh sieve next to the oil bowl. Gently lift the oil bowl and pour the caviar into the mesh sieve, then transfer the sieve over to the sink, and gently trickle water over the caviar to clean any excess oil. Place the caviar into an air tight container, and repeat the process until all the liquid has been used.
Cinnamon & Nutmeg Chocolate Mousse
2 tsp. ground cinnamon
2 tsp. ground nutmeg
1 tbsp. thickened cream
100g high quality milk chocolate
2 egg yolks
3 egg whites
Pinch cream of tartar
2 tsp. unrefined sugar
Heat ½ cup of water in a saucepan till boiling.
Place thickened cream and milk chocolate in a glass bowl. Once the water is boiling, turn the heat off and place the bowl on top of the saucepan, stirring till the chocolate and cream has turned liquid and glossy.
Once the chocolate and cream has melted, take the bowl off of the saucepan and leave to cool (the cooling process can be sped up by placing the bowl in the fridge for 10 minutes).
Once the chocolate and cream has cooled, whisk in 2 egg yolks, till a glossy mixture has formed.
In a clean, dry bowl, whip 3 egg whites until soft peaks form. Add the cream of tartar (assists in stabilizing the egg whites and maintaining aeration), and whip till stiff peaks form.
Using a large metal spoon or spatula, fold in 1/3 of the egg whites into the chocolate mixture (do not worry about being gentle initially; this is to ease the folding process). Continue to fold in the egg whites until the mousse is light and doubled in volume.
Transfer the mousse to the fridge and chill for at least 2 hours.
White chocolate semi-spheres
Cinnamon and nutmeg mousse
Coconut ‘dessert’ caviar
Desiccated/shredded coconut (for garnish)
Icing sugar (for garnish)
Raspberries (for garnish) (can be substituted for berry of choice)
Very gently remove the white chocolate semi-spheres from the molds, and gather into 3 pairs.
Place the mousse into a large piping bag, fitted with a large circular tip. Pipe a dot of mousse onto the center of the plate where the bottom sphere will sit. Taking 1 semi-sphere, pipe the chocolate mousse until the mousse fills the shell. Sprinkle coconut over the layer of mousse until completely covered, then pipe mousse on top of the shell till 1/3 taller than the edge of the shell. Place the top semi-sphere shell on top of the mousse, and gently press to seal the spherical shape.
Place the sphere on to the plate, using the mousse to secure the sphere.
Take the coconut caviar and scatter a generous handful running along the center of the plate, then sprinkle coconut over the caviar.
Gently dust icing sugar over the sphere till the top of the sphere has a thick layer and takes on the appearance of being ‘snowed on’.
Line the raspberries (or berries of choice) around the sphere in a circle, obscuring the bottom of the sphere. Give a final dusting of icing sugar.