Homemade Cherry Marshmallows
·Activating the gelatine
Sprinkle the powdered gelatine into a small bowl and pour over the measured water. Let it sit and bloom so it dissolves smoothly later in the hot syrup, giving the marshmallows just the right texture.
Making the sugar syrup
In a small saucepan, combine the granulated sugar, water, and the first portion of invert sugar. Bring to a boil while stirring constantly, and keep heating until your thermometer reads exactly 110°C. Meanwhile...
Whipping in the stand mixer
Place the remaining portion of invert sugar into the bowl of your stand mixer and start whisking on medium speed. Measure out your fruit paste. Once the syrup in the pan reaches 110°C, slowly and steadily pour it into the bowl.
Making the marshmallow mixture
Once the syrup is in the bowl, add the bloomed gelatine and the cherry paste. Keep whisking on the highest speed until the mixture whips up into a firm, stiff foam. Finally, add a pinch of food colouring and whisk briefly to blend in the colour.
Shaping the marshmallow mixture
Prepare a silicone mould or baking paper dusted with icing sugar. The mixture sets quickly, so work fast. You can simply smooth it out flat or transfer it to a piping bag to create shapes.
Setting overnight
Now let the marshmallows rest and set at room temperature, ideally until the next day. Patience pays off here, as they'll become 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 cut them into small cubes, or use gingerbread cutters for shapes. You can lightly coat the marshmallows in icing sugar to keep them from sticking together. Enjoy!