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Cooking
Homemade Cherry Marshmallows
· 6 servings
Activate the gelatine
Pour the powdered gelatine into a small bowl and cover it with the measured water. Let it sit and bloom so it dissolves smoothly into the hot syrup later, giving the marshmallows just the right texture.
Make the sugar syrup
In a small saucepan, combine granulated sugar, water and the first portion of invert sugar. Bring to the boil while stirring constantly, then keep heating until your thermometer reads exactly 110°C. Meanwhile...
Whip in the stand mixer
Add the remaining invert sugar to the bowl of your stand mixer and set the whisk to medium speed. Measure out the fruit paste. Once the syrup in the pan reaches 110°C, start pouring it slowly and steadily into the bowl.
Build the marshmallow mixture
Once the syrup is in the bowl, add the bloomed gelatine and the cherry paste. Keep whipping on top speed until the mixture whips up into a firm foam. Finally, add a pinch of food colouring and whip briefly to blend the colour.
Shape the marshmallow mixture
Prepare a silicone mould or baking paper dusted with icing sugar. The mixture dries quickly, so work fast. You can either simply smooth it out or transfer it to a piping bag to create shapes.
Set overnight
Now let the marshmallows rest and set at room temperature, ideally until the next day. The patience pays off, as they'll turn out beautifully springy and stable, and won't tear when you handle them afterwards.
Final cutting and coating
Once the marshmallows have set, use scissors to snip them into small cubes, or use gingerbread cutters for shapes. You can lightly coat the marshmallows in icing sugar so they don't stick together. Enjoy!