Back again!! Not as a student anymore, but as a married women who is currently jobless. What do I do (other than searching for jobs)? Bake, bake and embroider!!
One of the recipes from the famous baking book that I always wanted to make, but didn't because it seemed too complicated, was to make marshmallows!! So here it goes!!
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| Creating the raspberry liquid to mix with the gelatine as a base for the marshmallows. |
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| Double checking the recipe to make sure I have everything right ;) |
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| Adding the rose essence and measuring it in our Scientific beaker. |
I actually made this recipe twice, after telling Graeme that I was definitely not making it again (you will understand why as your read the whole post). Anyways, I had heaps to eat, and so I took the rest of the marshmallows to a girls connect group to share ... and they all loved it :D
Especially one particular girl who was organising a party for 50 people... And so she asked me to make it a second time for her party :o
Yippee!! ;)
Because I made the recipe twice, I tried using two different types of gelatine - leaves of gelatine, and powdered gelatine. While I was thinking that the original gelatine leaves would work better, it was actually easier to use powder!! It made the marshmallows less cloudy, and you actually felt the taste of the marshmallows, whereas the leaves made you feel like you were eating a cloud and the taste just went - poof. If that makes any sense ;) haha.
Also, if you make marshmallows, or anything with rose essence, remember to use less than they say!! I did that the second time and it tasted much nicer and I could taste the raspberry.
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| Soaking the gelatine leaves before putting them to slowly melt with the raspberry liquid on the hob. |
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| The gelatine powder left to absorb into the raspberry liquid. |
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| Measuring out the sugar and golden syrup for the majority of the marshmallow. Trust me, you do not want to know how much sugary stuff is in those amazing pillows of goodness!! |
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| Heating up the sugar while the gelatine leaves were melting in the raspberry liquid. |
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| Waiting ... for a very long time ... till the sugar got to 130 degrees on the sugar thermometer. It almost took half an hour for it to heat up!!! And then I released that the hob was on 3 instead of 5 or 6, which obviously meant that it wouldn't get hot enough. haha... My bad ;) |
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| Finally it was hot enough!! Now to pour with the raspberry liquid to wish, whisk, whisk. |
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| Pretty pink!! |
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| Coming together. This mixture was soo super sticky - hence why I didn't want to particularly make the recipe again. But, with the gelatine powder it was actually less sticky for some reason. |
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| After much difficulty I managed to lay it out on a tray (with oiled cling film so that it wouldn't stick to that). |
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| So sticky!!! |
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Now we wait. The first time we watched some of the Bake Off finale while we waited, the second time I was late and gave it the bare-minimum time to wait.
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| Peeling bath the clingfilm ... And it didn't stick!! |
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| Cutting out heart shapes. |
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| On top of the marshmallows we were told to sprinkle a mixture of icing sugar and cornflour. |
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| Look at all the marshmallows!! |
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| Trying the marshmallow in a hot chocolate :D It was amazing!! Although very sweet ;) |
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| Things were getting very tense on the Bake Off finale!!! I was glad to have the hot chocolate to calm my nerves :o We were so happy when Alice's parents arrived in London!! |
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| Toasting the marshmallows on our new wood burning stove during one of the long ad breaks. |
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| It was actually much nicer than on its own, and really brought out the taste. |
So there you go, another recipe from Martha Collison's book Twist that we never got around to doing as students.
