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Oh yes, on Friday I got an urge to have a go at making marshmallows. I first saw this done on TV by chef James Martin and thought to myself ‘if he can do it so can I!’

And here’s how I did it:

Ingredients:

• 2 packets of kosher powdered gelatine (if you do not keep kosher then any brand of powdered gelatine will do)
• 1/4 of a small mug of water (you know the fancy, ‘tall’ mugs, not a builders tea mug)
• 2 small mugs of granulated sugar (any type except soft brown or muscavado)
• 1 small mug of water
• 1 teaspoon of vanilla extract (do not use ‘flavouring’)
• 3/4 of a small mug of icing sugar mixed with 1/4 of a small mug of cornflour

Method:

1. Put the powdered gelatine in a small bowl with the small mug of cold water. Set it aside for about 10-15 minutes so it can swell.
2. Using a large saucepan mix together the 1/4 of a small mug of water with the granulated sugar.
3. On a low heat dissolve the sugar in the water, stirring very gently all the time. Do not be tempted to whack the heat up. You don’t want to rush things.
4. Once the sugar is completely dissolved add the swollen gelatine and stir this in well.
5. Make sure the gelatine is thoroughly dissolved, put the heat up this time and allow the mixture to boil for 15 minutes WITHOUT stirring. (Do not allow the mixture to boil furiously, and do not leave it alone to answer the phone/door bell!)
6. Remove the pan from the heat and very carefully pour the mixture into a large bowl. Set the bowl to one side and leave it for about 45 minutes or until it is lukewarm.
7. Now add the vanilla extract and whisk the mixture with an electric hand whisk. (You can see why you must wait until the mixture is lukewarm because otherwise it would be dangerous - so no cheating or I shall be cross!)
8. Take a wide shallow dish and dust with some of the icing sugar/cornflower mixture and pour the fluffy mixture into it.  Place in the fridge to set for at least one hour.
9. Now take a spoon and scunge out shapes from the set mixture (I cannot be bothered to fuss around with squares), and roll in the rest of the icing sugar/cornflour mixture.
10. Keep the marshmallows in the fridge for a couple of days (if they last that long!)  You will find the end result is not as puffy or ‘dry’ as shop bought ones but still as gorgeous
11. If you want to make coloured marshmallows just add a few drops of food colouring at stage 7.

And please if you have a go at this recipe, please let me know how you get on.

2 Comments »

What ho everyone! I thought you would be interested to see the latest chilli pic. The weather here has been crazy (grey, cloudy and rain one minute (even hail yesterday!), and sunny the next), however this has not stopped the chillis from ripening and looking fabulous.

I picked a few chillis yesterday and also some bay leaves. I gave the chillis and bay leaves a good wash and soak to get all the *ahem* ‘mobile protein’ and dirt off. The results are splendid (see underneath). I like to use the bay leaves when making chicken soup … but what to do with the chillis?

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