Gin & Tonic seems to be everywhere these days. So when I came across a recipe for marshmallows flavoured with this drink, I had to try it. Especially as several of my colleagues er fans of both.
GIN & TONIC MARSHMALLOWS
36 PIECES
6 SHEETS OF LEAF GELATINE
40 G EGG WHITES
2 TBSP. LEMON JUICE
150 G TONIC WATER
250 G SUGAR
4 TBSP. GOOD GIN
2 TBSP. ICING SUGAR
2 TBSP. CORN FLOUR
Soak the gelatine leaves in cold water for 10 minutes.
Heat sugar, lemon juice and tonic water in a pot over low heat until the sugar has dissolved.
Turn up the heat and boil the syrup till it reaches a temperature of 117 degrees celcius, then immediately remove the pot from the heat.
Whisk the egg whites to a stiff peak in a stand mixer with whisk attached.
Squeeze excess water out of the gelatine and add it to the sugar syrup, melting it.
Add the gin to the sugar syrup.
Set the stand mixer to medium speed and pour in the syrup in a thin stream, avoiding the whisk as much as possible. Otherwise it will splash to all sides.
Allow the machine to whisk for at least 20 minutes, until the marshmallow has cooled. You can feel the sides of the bowl if that is the case. The mixture will fall in thick ribbons from the whisk.
Line a 20×20 cm mold with baking paper and oil it lightly with flavour neutral oil like rapeseed or sunflower oil. Use the oil to stick the paper to the sides of the mold to get a sharp, clean edge.
Pour the mixture into the mold and knock it against the tabletop to clear any air bubbles and even out the top. Cover the mold with cling film, without it touching the marshmallow mixture.
Allow it to set for at least 4 hours, but you can leave until the next day, in a cool place, but not the fridge.
Cut the marshmallows out with a sharp knife or pair of scissors, coated lightly with oil.
Coat the pieces in a mixture of icing sugar and corn flour, dust off the excess.
Store the marshmallow pieces in an airtight container, for as long as they might last.
