When looking for something new to make/bake I usually end up choosing something fairly quick and simple. However, there are several things I have been wanting to make for a long time which do require a little extra time, care and more unusual ingredients. I love the look, taste and texture of marshmallows, but I have never had the time or confidence to try and make my own. One recipe that caught my eye recently was a lemonade and blueberry puree inspired marshmallow. So with an entire Sunday to spare I decided to try my hand at making some homemade marshmallows!
Lemon and Blueberry Marshmallows
You will need:
2 tbsps Cornflour
2 tbps Icing Sugar
7oz/200g Fresh Blueberries
12oz/350g Caster Sugar
½ tsp Vanilla Flavouring/Extract
6 leaves Leaf Gelatine
2 Egg Whites
Pinch of Salt
Let’s get started!
- Begin by greasing and lining a baking tray (Approximately 20cm square) with baking/grease proof paper.
- Combine cornflour and icing sugar together in a small bowl.
- Add a tbsp of this mixture to the tray and shake gently to cover all sides of the tin.
- Zest the lemon and set aside.
- In a small saucepan, combine blueberries, 1 tbsp caster sugar and juice from half the zested lemon.
- Gently simmer over a low heat until blueberries are soft.
- Using a hand held blender or food processor, blitz until smooth then return to the pan.
- Stirring frequently, cook until the puree has reduced to a jammy consistency, add the vanilla and set aside.
- Place the gelatine leaves in a medium sized bowl, cover with cold water and leave for 10 minutes.
- Combine egg whites, salt and 1 tbsp caster sugar.
- In a medium saucepan, combine the rest of the caster sugar, 150ml water and heat gently until the sugar has melted.
- Bring to the boil and continue to cook until the syrup reaches 120ºC/248ºF.
- Remove the syrup form the heat and start whisking the eggs on a fast speed until they reach a stiff peak stage.
- Drain the gelatine, blot dry on a tea towel and add to the syrup mixing with a rubber spatula.
- With the beaters still on, slowly add the syrup to the egg whites.
- Continue to beat for a further 3 minutes until the mixture has cooled, doubled in volume and is thick and glossy.
- Scoop half of the mixture into another bowl, add the lemon zest, mix well and spoon into the prepared tin spreading level.
- Add the blueberry puree to the rest of the marshmallow, mix gently then spoon on top of the lemon mixture.
- Spread level then leave until completely cool before covering with cling film and allowing to set overnight.
- To serve, tip the remaining cornflour/icing sugar mixture onto a lined tray and spread evenly.
- Tip the marshmallow out of the tin and using a lightly greased knife to cut it into squares, coating in cornflour/icing.
This recipe will pretty much use every bowl and spoon in your kitchen! Despite that, I found that process of marshmallow making really enjoyable and on the whole actually fairly simple. The blueberry puree smells beautiful as it cooks down to a sticky delicious jam consistency which streaks the white marshmallow a wonderful purple colour. In contrast, the lemon zest adds hidden specks of yellow throughout the white layer of marshmallow.
I really love the taste of these marshmallows, they are definitely less sugary sweet than shop brought marshmallows I have eaten but I quite like that! They have a soft pillowy taste that melts on your tongue to release sweet tart blueberry flavours and tangy lemon. I can’t actually believe they turned out as well as they did – for a first attempt 🙂
A Craft in the Life…