For our Valentine's Dinner our dessert was an adult version of a good old fashioned S'mores dessert (chocolate, marshmallow & graham crackers) and, in keeping with the Smoke & Salt ethos, we chose to make our own marshmallow flavoured with brandy, we're sharing it with you as it's super easy...
Our guests LOVED it....let's start by saying that (as you were going to ask what they thought about the dessert right?!)! The combination of cocoa sorbet (recipe coming soon...it's a vegan one by the way!), an espresso fluid gel, graham-cracker flavoured macarons and a peanut brittle only needed a little something to top this dessert off.. Most people buy their marshmallows or won't even think about making their own, but with minimal effort this was exactly what our dessert needed. We cut ours using a ring-cutter but you can use a knife and store them in an air-tight container for up to a week, which in our case is just the right amount of time before we had the urge to make another batch!
While you work on this recipe, don't forget to have a look at our “Where & When” page to keep updated on our upcoming events. At the time of writing, we've still got tickets available for our “Best of the Butcher's Block” dinner so get your tickets here.
You Will Need:
1. In a stand up mixer fitted with a whisk attachment, add the powdered gelatine to water¹ and stir together to allow it to hydrate.
2. Combine the sieved cornstarch and icing sugar in a bowl.
3. In a heavy-bottomed pot, combine water², white caster sugar, light corn syrup, golden syrup & salt then place on a medium heat to dissolve the solids, gently (and carefully!) swirling the pan to mix all the ingredients well.
4. While this is coming up to temperature, prepare your baking tray by applying a small amount of oil or oil spray to the tray, lining it with some cling-flim, spraying lightly onto the cling-film again, then lightly coat with the cornstarch mix. It should look like this when done:
5. Now, going back to your sugar syrup....using a thermometer (candy or digital; it doesn't matter) bring the mix up to a well-combined 113°C and immediately remove from the heat.
6. Start your stand mixer on low as you slowly (AND CAREFULLY!!) drizzle the hot sugar mixture down the side of the bowl. If you add it too quickly you could kill the gelatine's ability to set the marshmallow so go slow and steady.
7. Once all of the sugar syrup has been added, turn the mixer to high then back away and let it do it's thing for about 12-15 minutes. After this time you should have a stiff-peaked, room temperature (carefully touch the sides of the mixing bowl) marshmallow and at this point only can you add the brandy (too early and your marshmallow will deflate).
8. Whip again for another 2 minutes on full speed then remove and scoop into your prepared tray. Dust the top of the marshmallow with some more of the cornstarch mix then cover with cling-film:
9. Allow to set for 3-4 hours at room temperature before cutting up using a knife dipped in the cornstarch mix and enjoying however you like! R.