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Citrus and Vanilla Marshmallow Rounds
Recipe developed by Claire Joy
Makes: 6-8 (depending on glass size)
1.5 x 10g sachet gelatine
3/4 cup cold water, divided in half
1.5 cup sugar
3/4 cup golden syrup
1 teaspoon vanilla extract
Icing sugar for dusting
6 dried candied mandarins
In the bowl of a standing mixer, sprinkle the gelatine over half the cold water. Allow it to sit and absorb.
In a small sized pot, combine the sugar, golden syrup and remaining water. Bring to a boil on a medium heat. Cook until the mixture reaches 115°C. Avoid stirring the sugar, rather gently swirl the pot but be very careful of the hot sugar.
While the sugar cooks, sprinkle a thick layer of icing sugar over the base of a tray.
Once your sugar has reached the correct temperature, turn your mixer to low and carefully pour the hot sugar mixture into the gelatine mix. Turn the speed up to high and whip for 5 to 7 minutes. The mixture needs to still be a little runny in order to pour it into the tray, so keep checking the consistency.
Once you have whipped the mixture until thicker but still fluid, quickly pour the marshmallow into the tray. Work quickly as the mixture will set fast. Press in dried candied oranges.
Allow to set in the refrigerator for 1-2hrs. Dust with icing sugar and then cut out circles and dust with more icing sugar. Pair the marshmallow with a ClemenGold Gin Aromas of Autumn cocktail (recipe under cocktail recipes).
Aromas of Autumn
Imagine the mellow Autumn sun during a safari drive, or a romantic Autumn date, or sitting at a golden fire or candlelight with friends …
50ml ClemenGold GinTM
35ml Port-style wine
25ml orange juice
15ml lemon juice
10ml ClemenGold® spiced sugar syrup (add cinnamon and nutmeg to the syrup recipe preceding this recipe)
1 egg white or 15ml of cellulose*
*Cellulose is a plant-based product that provides that foamy topping
Add gin, Port-style wine, orange juice, lemon juice, sugar syrup and egg white (or cellulose) to a shaker
Fill with ice and shake vigorously
Strain liquid into your second shaker tin. Remove ice and dry shake the remaining liquid
Pour into a chilled glass and dust lightly with cinnamon powder
Sip and enjoy!
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