In Edinburgh a wonderful thing has happened: a shop dedicated entirely to artisan marshmallows has opened. That’s right – marshmallows. Not the nasty little pink and white blobs of who-knows-what only fit to be melted in a fire, oh no! These are what marshmallows should be: springy, like the inside of a good meringue, and melt-in-the-mouth. The Key Lime Pie marshmallows are a particular favourite of mine 🙂
So, I got to thinking: just how difficult is it to make a marshmallow? Honestly, I had absolutely no idea how you would even start! Fortunately Hugh Fearnly-Whittingstall came to the rescue with this recipe in The Guardian. And you know what, it really was very simple! I varied the recipe by adding cherry concentrate to the gelatin mixture, and adding some cocoa to the sugar/corn flour rolling mixture. Simple!
In the words of one on my friends: “It tastes like an angel just pooped in mouth”. I’ll just leave you with that mental image, shall I…?