Jasmine marshmallow

Jasmine marshmallow

60 pieces
Earl Carter


Quantity Ingredient
oil, for spraying
15g best-quality jasmine tea leaves
250g caster sugar
2 teaspoons honey
2 egg whites
7 gelatine leaves, soaked in cold water until soft
1/2 teaspoon vanilla bean paste
150g icing sugar


  1. Line a 28 x 20 cm plastic tray with baking paper and spray with oil.
  2. Bring 200 ml water to the boil and pour it over the tea leaves in a bowl. Leave the tea to infuse for 15 minutes, then strain the tea leaves and discard. Reserve the liquid.
  3. In a small saucepan, heat the caster sugar, honey and tea-infused water and 125 g of the icing sugar to 122°C.
  4. While the liquid is heating, whisk the egg whites in the bowl of a stand mixer, until they just begin to build in volume.
  5. With the mixer running at high speed, gradually add the sugar syrup, pouring it down the inside of the bowl so that it doesn’t splatter off the whisk and stick to the bowl. Add the vanilla bean paste and continue to whisk until combined.
  6. Squeeze the excess water out of the gelatine and put the softened gelatine and 50 ml of the tea-infused water in a small saucepan over medium heat. Heat gently and stir to dissolve the gelatine.
  7. With the mixer running, pour the liquefied gelatine slowly into the whites as they are whisking. Whisk the mixture until stiff peaks form.
  8. Pour the marshmallow mixture onto the lined tray, using a spatula to spread it into the corners. Wrap the tray entirely in plastic wrap and leave to cool at room temperature.
  9. When cool, cut into squares with a hot knife. Dust the pieces of marshmallow in the remaining icing sugar just before serving.
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