13
Sep
10

Bellini Marshmallows

Bellinimarshmallows02

Recently, for a black tie function we were hosting, I made these bellini-flavoured marshmallows. They turned out very well, capturing the flavour of both the peaches and the champagne very nicely. However, I cooked the sugar a little too slowly and as a result scorched peach solids from the homemade nectar to the bottom of the pot. (I think that’s what happened, anyway. It was my first venture into fruit-based marshmallows, so that could be a standard by-product. More practice is necessary.) It didn’t affect the flavour adversely, it just took a while to clean the pot.

 

Bellini Marshmallows

Adapted from Eileen Talanian’s Marshmallows: Homemade Gourmet Treats

3 tbsp unflavoured gelatin, such as Knox

2/3 c. flat champagne, prosecco, or cava (I used Moet)

splash vanilla

1 1/3 c. peach nectar

1 1/4 c. light corn syrup

pinch salt

1 3/4 c. granulated sugar

 

For the coating:

3/4 c. icing sugar

1/4 c. cornstarch

1/4 tsp. ground szechuan peppercorns, optional

 

Oil and wipe down a 9″ by 13″ baking pan. Whisk together gelatin, champagne, and vanilla and set aside. Meanwhile, add peach nectar, corn syrup, salt and sugar in a medium heavy-bottomed saucepan. Stir until sugar is moistened, then place over heat. Bring to a boil over medium heat. Cover the pan and let boil for 2 minutes. Remove the lid and attach a candy thermometer to the side of the pan. Increase heat to medium-high and cook until the mixture reaches 248 degrees on the candy thermometer. Remove from heat and whisk in the gelatin mixture until melted.

 

Carefully pour the mixture into the bowl of a stand mixture with the whisk attachment. Cover the bowl with a towel while beating to avoid splashback of the hot syrup. Bring speed up to high speed and beat the marshmallow for 10 minutes, until opaque and thick. Using an oiled rubber spatula, scrape into the prepared pan. Let cure at room temperature for at least 4 hours. Meanwhile, sift together the coating.

 

Dust a cutting board with the coating mixture. Using an oiled spatula, remove the cured marshmallows from the pan onto the prepared cutting board. Cut into squares with an oiled pizza cutter. Toss with the coating mixture.

 

Marshmallows may be stored for up to 2 weeks. And are delicious. This recipe made about 60 marshmallows, cut unevenly.

 

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