SWEETNESS SWEET Vanilla Bean Mallow
Recipe courtesy of SWEETNESS The Patisserie
Bloom (Gelatin Base)
1 cup plus 2 Tablespoons (9 fl oz) cool water (cold from tap)
4½ tsp (¾ fl oz) Heilala Vanilla Paste
6 Tablespoons (1.7oz) Gelatin powder
Combine water, vanilla paste and gelatin in your mixer bowl.
Fit whisk attachment and bowl to mixer.
Leave to stand while preparing sugar syrup.
½ cup (4 fl oz) water
3½ cups (white) granulated sugar
1 cup (light) corn syrup
Place (in order) into a medium sized, heavy bottomed saucepan - water, sugar & corn syrup. Wash down edges of pot with a clean pastry brush to remove any sugar crystals from sides of pot. Bring pot to the boil over a high heat and cook until sugar syrup reaches 250ºF.
Spray a large baking pan or roasting tray (at least 10 x 14 inches) with canola oil and set aside.
Set your mixer on a low speed and pour sugar syrup in a slow, steady stream into your bloom (gelatin base). Increase speed to medium and whisk until mixture begins to look more opaque and slightly thickened, about 3 minutes. Increase to full speed, whisking until mixture has approximately tripled in volume - approx. 8 minutes.
Pour marshmallow into prepared tray and allow to rest for 5 hours or preferably overnight at room temperature.
1 cup powdered sugar
1 cup corn starch
In another bowl combine powdered sugar and corn starch and mix well.
Turn the rested marshmallow onto a cutting board and dust with the finishing mix. Cut Marshmallow into desired size using a cooks knife (not a serrated edge knife). Place cut pieces into a sieve and gently shake excess dust from marshmallows.
Enjoy now or store in an airtight container for up to 3 weeks (all natural, with no preservatives means they do not stay fresh forever).