Strawberries and Cream Marshmallows

Strawberries are the quintessential summer fruit. They're sweet, sun ripened and just juicy enough that you get a little on your chin. They come in the early summer, around my birthday and I get so excited. Each year, these past few years, I have gone strawberry picking and ended up with a kilo of strawbs to get through!

This year we went to go picking and they were all picked out! It was only the first weekend of december too... So we bought some and went off on our way. As I walked up the road with my box of berries, I immediately knew what I wanted to make with them. Marshmallows!

Marshmallows are so much fun to make. They whip up rather quickly and egg whites are rather magical. These are super tasty, super summery, and damn delicious. I took them into work and the entire batch was gone in a day. 

STRAWBERRIES AND CREAM MARSHMALLOWS

PREP
250g strawberries
2 1/2 Tbsp gelatine
125ml hot water
2 egg whites
2 1/4 cups caster sugar
250ml water

Grease a tin with some flavourless oil. Then dust with a mixture of cornstarch and icing sugar (1:1 ratio).

DO
Cut the tops off the strawberries and pulse the flesh in a food processor until totally pureed. Pour through a fine toothed sieve to remove any seeds. Set this aside.
Pour hot water into a bowl and stir in gelatine. Set this aside.
Place caster sugar and water into a saucepan. Bring to a boil.
Continue to heat the sugar water until it comes to the hard boil stage, or 122°C.
When your sugar water hits about 115°C, place your egg whites in a stand mixer and start to beat. It should start to form stiff peaks.
Once your sugar reaches 122°C remove it from the heat and stir in the set gelatine. It will bubble up but that is okay.
Turn your egg whites to a low speed and slowly pour in the sugar syrup. Increase the speed and continue to whip until the mixture is thick.
Pour half of this into your prepared tin. Stir a few spoonfuls of the strawberries into the remaining marshmallow, and then pour this into the tin. 
Leave to set
 

Once the marshmallow is set, grease and powder your knife (like you did the tin). Roll each marshmallow into the cornstarch-icingsugar powder. These will keep in a airtight container for a couple of days.

The hard ball stage is at 122°C. If you don’t have a sugar thermometer you can test if it is ready using a glass of water. Fill a small glass with water and set it beside the stove top. Drop some of the syrup into the water. It should form a hard ball. When removed from the water it should stay hard but can still have it's shape changed by squashing it between your fingers. Check the syrup regularly (cleaning the glass of syrup in between) until it reaches this stage. If you take the syrup off the heat too early the marshmallow will not set properly. Here is a youtube clip to help you see what the hard ball stage is like.

xo Kirsten Isabel