Rosewater and pistachio marshmallows
Photo: Tara Fisher
Rosewater and Pistachio Marshmallows
Makes about 30
The beauty of these delicately fragranced marshmallows lies in their contrasting pink and vibrant green colours. It’s worth seeking out blanched pistachios, which are available from Middle-Eastern supermarkets (while you are there, pick up a bottle of good quality rosewater) or online. If you can’t find them, it is easy enough to skin pistachios yourself, and for this recipe I would seriously recommend that you do so; soak shelled, unsalted pistachios in boiling water for 1–2 minutes, then rub the skins off between your fingers. Leave the pistachios to dry on paper towels for at least 1 hour before using.
1/2 cup blanched pistachios
2 tablespoons confectioner’s sugar
2 tablespoons cornstarch
Sunflower oil, for greasing
6 sheets platinum-grade gelatin
2 large egg whites
Pinch of salt
1¾ cups superfine sugar
1 tablespoon liquid glucose (or corn syrup)
1–2 teaspoons rosewater
Red or pink food coloring paste
Equipment
8 x 12 inch baking sheet
Sugar thermometer
Finely chop the pistachios in a food processor and set aside. Mix the confectioner’s sugar and cornstarch together in a small bowl. Lightly grease the baking sheet with sunflower oil, then line with lightly greased nonstick parchment paper. Dust the confectioner’s sugar mix over the parchment paper in an even layer and tip the excess back into the bowl.
Soak the gelatin sheets in a bowl of cold water for 10 minutes until soft and, meanwhile, prepare the remaining ingredients. Place the egg whites in the bowl of a free-standing mixer fitted with a whisk attachment, and add the salt and 1 tablespoon of the superfine sugar.
Tip the remaining superfine sugar and glucose into a medium-sized saucepan and add 2⁄3 cup water. Place over medium heat and stir gently to dissolve the sugar.
Increase the heat and bring the mixture to a boil. Continue to cook at a steady boil until the syrup reaches a temperature of 248°F on a sugar thermometer. Remove the pan from the heat.
Drain the gelatin from the water and blot dry on a clean towel. Quickly whisk the egg whites until stiff peaks form. Still working quickly, add the gelatin to the hot syrup and stir until completely combined. With the mixer on medium speed, add the hot syrup to the whisked egg whites in a slow and steady stream. Avoid pouring the syrup directly on to the whisk as this will cause it to splatter onto the sides of the bowl instead of into the mixture. Continue to whisk for 3–4 minutes more, until the marshmallow is cool, very glossy white, and stiff enough to hold a firm ribbon trail when the whisk is lifted from the bowl.
Add the rosewater and mix to combine. Add a tiny amount of food coloring and whisk until the marshmallow is evenly colored. Add more food coloring in small increments to reach your desired shade of pink—a little goes a long way.
Scoop the marshmallow into the prepared pan and spread level with an offset spatula. Scatter with the pistachios and leave in a cool place for at least 2 hours until set. Cover with plastic wrap and leave for another 4 hours or overnight.
To serve, sift the reserved confectioner’s sugar mix onto a large parchment-covered baking sheet. Carefully turn out the marshmallow onto it and peel off the lining paper. Using a greased kitchen knife, cut the marshmallow into delicate fingers, then roll the sides and bottom of each piece in the confectioner’s sugar mix.
The marshmallows will keep for up to 1 week in an airtight box.
Excerpted from Sweet Things by Annie Rigg (Kyle Books, 2014).
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