A Craft in the Life: Lemon and Blueberry Marshmallows

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!

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Lemon and Blueberry Marshmallows

You will need:

2 tbsps Cornflour

2 tbps Icing Sugar

1 Lemon

7oz/200g Fresh Blueberries

12oz/350g Caster Sugar

½ tsp Vanilla Flavouring/Extract

6 leaves Leaf Gelatine

2 Egg Whites

Pinch of Salt

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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.

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  • Add a tbsp of this mixture to the tray and shake gently to cover all sides of the tin.

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  • Zest the lemon and set aside.
  • In a small saucepan, combine blueberries, 1 tbsp caster sugar and juice from half the zested lemon.

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  • 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.

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  • Place the gelatine leaves in a medium sized bowl, cover with cold water and leave for 10 minutes.

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  • 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.

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  • 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.

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  • Scoop half of the mixture into another bowl, add the lemon zest, mix well and spoon into the prepared tin spreading level.

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  • 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.

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  • 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.

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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…

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