Random Recipes is something a little bit different...it should more appropriately be called 'Random Ingredients' as the idea was to reach into the deepest darkest recesses of our kitchen cupboards and pull out the first thing we touch.
I stretched into one of my very full baking cupboards and pulled out Gelatine. Now I'm not even sure why I have gelatine in my cupboard and was initially a little bamboozled as to what to make with it but after a little look through one of my recipe folders I came across a recipe for Bramble Marshmallows. As it happens I was quite excited about making Marshmallows as I'd been admiring the Marshmallowists stand at the Cake and Bake Show a few weeks ago and I also have so many blackberries which I collected during September.
My Random Recipe this month is from the BBC GoodFood website. I often print off the recipes I like and put them in a folder with others I've ripped out from various food magazines.
To make the marshmallows was actually simplier than I thought...and even more surprisingly they actually tasted like marshmallows! The first stage involved preparing the gelatine by dissolving 9 of the sheets in 150ml of water.Liquid Glucose but you can now buy it in the baking aisle at most supermarkets. The liquid glucose was added to a pan of water along with granulated sugar. This mixutre was then heated to 125C/256F.
Whilst the sugar syrup was heating the egg whites were whisked until stiff and then when ready the sugar syrup was added to them. To add the syrup continue to whisk the eggs and pour in the syrup in a steady stream. A teaspoon of vanilla was also added at this stage.
blackberries were then sprinkled over the mixture...mine were a little more 'arranged' to make sure of an even spread.
The marshmallows easily cut into squares and to finish they were rolled in the sugar mix.
really yummy and the blackberries give a really great fruity hit.
Belleau Kitchen. It's a great way to find new recipes and try things you wouldn't normally try...so why not join in next month!
50g icing sugar
9 sheets gelatine
450g granulated sugar
1 tbsp liquid glucose
2 large egg whites
1 tsp vanilla extract
Start by lining a 20 x 30cm baking tray. Then sift together the icing sugar and cornflour, sprinkle some of this mixture into the baking tray and then set the rest aside in a bowl. Measure out 150ml hot water and add the 9 sheets of gelatine, these should dissolve into the water but you may need to give it a stir if necessary.
Put 200ml of water into a heavy based saucepan (it shouldn't be non-stick) along with the granulated sugar and liquid glucose. Heat over a low heat until the sugar has dissolved but do not stir, you can however swirl the pan. Once the sugar has dissolved turn up the heat and boil, continue to heat until you reach the firm ball stage, this is 125C/256F on a sugar thermometre.
Whilst the sugar is getting up to temperature, whisk the egg whites until they're stiff. When the sugar syrup reaches 125C/256F then carefully pour it into the jug with the gelatine water. Be very careful as the water will bubble up vigorously when you add the sugar syrup.
Resume with the egg whisking and pour in the sugar syrup in a steady stream as you whisk. Try to avoid pouring the syrup near the beaters otherwise it can splatter. Next add the vanilla extract and then continue to whisk for around 10 minutes. The mixture should be shiny and it will go very stiff.
After 10 minutes pour half the mixture into the prepared tin and then scatter with the blackberries...I was a little less haphazard and 'arranged' the blackberries to ensure even distribution! Pour on the rest of the egg mixture and leave somewhere cool and dry to set for at least 2 hours until firm. I left mine overnight.
To make the squares place some baking parchment onto a chopping board and sprinkle with the remaining icing sugar/cornflour mixture. Turn out the marshmallow and cut into squares and then roll in the sugar mixture. The marshmallows will keep in an airtight jar but are best eaten within a day or so.
* Adapted from BBC GoodFood