summer

Raspberry and Lemon Marshmallows with Sour Dust

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.


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Raspberry Lemonade Marshmallow with Sour Dust

Marshmallow

Ingredients:

  • 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)
  • Pinch salt

Method:

  1. Grease a square cake pan/tray with a thin layer of vegetable oil.
  2. Cut baking paper to line the bottom and sides of the pan. Place into the pan.
  3. 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.
  4. Combine lemonade, caster sugar, lemon zest and salt in a saucepan.
  5. 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.
  6. Continue to let boil until the mixture reaches 115.5⁰C. – test using a candy thermometer.
  7. Remove the pan immediately from the heat and pour contents into a standalone mixer or into a wide rim mixing bowl.
  8. 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.
  9. Pour the marshmallow into the lined baking tray and set aside for at least 4 hours to set.

Sour Dust

Ingredients:

  • 1 tsp. citric acid
  • 1/8 cup cornstarch
  • 2 cup confectionary sugar (icing sugar)

Method:

  1. Measure and place all ingredients into a mixing bowl.
  2. Using a fork or whisk, blend till uniform.
  3. Set aside until ready to use.

To Serve:

  1. Carefully lift the marshmallow out of tray/pan used.
  2. Grease a knife with a light coating of vegetable oil, then slice marshmallow into 5cm by 5cm cubes.
  3. Take each cube and roll in the sour dust, or alternatively sieve the sour dust over the marshmallows.
  4. Serve with a shot of lemonade. (optional)