Strawberry basil marshmallows

Strawberry basil marshmallows

By
From
Deep South
Makes
10–12 large marshmallows
Photographer
Andy Sewell

Ingredients

Quantity Ingredient
18g leaf gelatine
250g caster sugar
25g glucose syrup
5 tablespoons still mineral water
60g egg white
cornflour, for dusting

For the strawberry basil syrup:

Quantity Ingredient
450g very ripe strawberries
50g caster sugar
a sprig basil

Method

  1. First make the strawberry basil syrup. Place the strawberries in a bowl and mix well with the sugar. Cover tightly with cling film and place over a pan of gently simmering water, making sure the water doesn’t touch the base of the bowl. Heat gently for 10–15 minutes, until the strawberries have released all their juices. Strain through a fine sieve, discarding the solids.
  2. Pour the juice into a pan and boil until reduced to 50ml (about 3 tablespoons). Remove from the heat, add the basil and leave to infuse for 5 minutes. Meanwhile, soak the gelatine leaves in plenty of cold water. Remove the basil from the syrup and place the pan over a low heat. Lift the gelatine out of the water, squeezing out the excess, and stir it into the warm syrup until dissolved.
  3. Put the sugar, glucose syrup and water in a heavy-based pan and heat gently, stirring, until the sugar has dissolved. Raise the heat and boil until it reaches 125°C/255°F on a sugar thermometer. Remove from the heat. Whisk the egg whites in a freestanding electric mixer until stiff. When the syrup has cooled to 110°C, trickle it on to the egg whites, whisking constantly on a medium speed. Continue whisking until stiff and glossy, then whisk in the strawberry basil syrup.
  4. Transfer the mixture to a silicone baking mat dusted with cornflour, spreading it out to about 2.5cm thick. Leave to set. Use a hot knife to cut it into 5cm squares, then dust with cornflour again, shaking off the excess.
Tags:
American
Southern cooking
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