To celebrate the release of my second eBook, Cosy Winter Bakes, I decided to share another seasonal Winter recipe that I love to make.
I think I have mentioned before that I have always loved marshmallows. So many flavour combinations are possible. And when our bergamot tree is fruiting I am always trying to think of something different to make with them. I love making the same cakes and biscuits with our bergamot each year as I look forward to their season so much, however this year after making the Bergamot Loukoumia from Georgina Hayden’s book Taverna, I thought I would have another go at using bergamot in confectionary.
I was pleasantly surprised that the bergamot flavour in the marshmallows worked, for some reason I wasn’t 100% sure it would. The flavour actually gets better a couple of days after the marshmallows have been made and cut.
These marshmallows are super fluffy, and end up being very white in colour as bergamot juice does not have a really strong colour and all homemade marshmallows turn quite opaque as they are whipping anyway. You could add some yellow or green food colouring as the marshmallow is whipping, but I personally prefer to avoid using artificial colours as much as possible in my baking.
I took a few of these, along with some of the passionfruit marshmallows that are in my eBook, to work and I was quite surprised that my colleagues tried the bergamot ones and liked them. Bergamot is quite an unknown citrus, but that didn’t stop everyone trying them! I was super happy about this as not only is bergamot such a delicious flavour if you are willing to give it a go, but each marshmallow recipe makes quite a few marshmallows and with two batches at home I really needed to give some away!
Also, if anyone knows were to easily buy beef gelatin in Sydney (or online), please let me know! These marshmallows are not suitable for anyone who keeps kosher or halal and I would love to make sure they are in future!
For more seasonal cakes, confectionary and cookies check out my new eBook Cosy Winter Bakes!
Bergamot Marshmallows (Gluten + Dairy + Egg Free)
Ingredients:
275g fresh bergamot juice
50g gelatine powder
115ml water
820g white/granulated sugar
320g glucose
50g potato flour/starch
50g icing sugar (pure or confectioners)
cooking spray
Method:
Spray a slice tin or lamington tray (at least 30x20cm) with the cooking spray and set aside.
In the bowl of a stand mixer, briefly mix together the bergamot juice and the gelatine powder. Leave for now, ensuring the whisk attachment is fitted and everything is ready to go once your sugar syrup is ready.
In a medium/large saucepan place the water, then the sugar, then the glucose. Place over high heat and cook until the syrup reaches 120 degrees Celsius on a candy thermometer.
With the mixer on low, gradually pour the sugar syrup into the bergamot mix. Whisk on medium speed for about 3 minutes, until the mixture turns a more opaque colour. The mixture will also start to thicken. Then increase mixer to high speed for about 8 minutes, until the marshmallow has tripled in volume and has thickened.
Pour marshmallow into the prepared tray, tapping it down on the bench to remove any air bubbles and to ensure it is sitting in the tray evenly.
Leave to set overnight before cutting (room temperature is best, preferably covered with a food net or cover).
Once the marshmallow is ready to cut, in a small bowl whisk together the potato flour and the icing sugar (sift if necessary).
Dust some of this mixture onto your clean work surface. Remove the slab of marshmallow from the tin, use a spatula to pull the sides away from the tin and tip it onto the dusted work surface.
Dust more of the icing sugar mix over the top of the marshmallow slab, and around the sides. Using a large sharp knife, cut into cubes, by cutting the slab into rows, then cutting rows in the other direction. Dust your knife regularly with the icing sugar mix, and continue to dust the marshmallows as they are cut.
Ensure every part of the cut marshmallows are covered in the potato flour and icing sugar mix. Toss them around on the bench to remove any excess.
Store in an airtight container. The marshmallows will keep for about 3 weeks.
Reference: Heilala Vanilla Sweetness Vanilla Bean Mallow
Homegrown Bergamots