Gluten Free Redcurrant Marshmallows
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Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
ready in 13 h.
Ready in
Ingredients
for
64
- Ingredients
- 1 cup Red currant
- 2 Tbsps sugar
- ½ cup water
- 3 Tbsps Powdered gelatine
- 2 cups superfine caster sugar (plus extra for dusting)
- ¼ cup Maple syrup
- 1 tsp vanilla extract
- ½ cup powdered sugar
- ¼ cup Corn starch
- To decorate
- Edible flowers
- gold edible leaf
- Red currant
Preparation steps
1.
Line a 20cm|8"square tin with non-stick baking paper.
2.
Put the redcurrants and sugar in a pan and heat very gently, stirring from time to time. Bring to a simmer and cook gently for 5 minutes.
3.
Cool slightly then place in a blender or food processor and blend to a puree. Set aside.
4.
Pour the water into a bowl and sprinkle the gelatine on top. Leave to stand for 5 minutes.
5.
Combine the caster sugar, maple syrup and fruit puree in a pan and cook over a medium heat, stirring occasionally, until a little of the mixture can be rolled into a ball between your finger and thumb when dropped into cold water (115°C|240°F on a sugar thermometer). Remove from the heat.
6.
Add the hot mixture to the gelatine and whisk for about 10 minutes until thick and fluffy, then add the vanilla and mix until combined.
7.
Put into the tin and smooth the top. Set aside to cool and set overnight.
8.
Combine the icing sugar and cornflour and sprinkle onto a work surface
9.
Turn the marshmallow out onto the work surface and cut into 2.5cm|1" cubes. Toss the cubes of marshmallow with the starch mixture to prevent them from sticking together.
10.
Dust with caster sugar and decorate with edible flowers, gold leaf and redcurrants
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