Summer is finally here! One of my favourite ways to cool down is Elderflower cordial with ice-cold soda water (or prosecco if feeling fancy!) for a delicious long drink. But let’s be real British summers are short-lived so I’ve come up with a recipe to enjoy my favourite flavours when the sunshine is missing. This is a recipe for Elderflower Spritz Marshmallows.
The fizz comes from a dusting of citric acid powder in the cornflour and icing sugar mixture. Citric acid gives the sour, mouth-puckering effect to sour tangy sweets and at the levels in the recipe will give a refreshing fizz that will surprise your tasters! The citrus flavour also goes really well with the floral flavour of the elderflower.
Elderflower flavour can range from a delicate floral flavour to a quite punchy flavour, I’ve used an elderflower essence in the marshmallows. Depending on the essence you use, I would start with a few drops of flavour, then taste and build up the levels of flavour until you reach the right flavour you like. You can always add more but can’t take it out!
These marshmallows also are great dipped into some wickedly dark chocolate for an after-dinner treat.
Equipment You'll Need
Elderflower Spritz Marshmallows Recipe
Description
Makes 24 Marshmallows
Ingredients
- 4 tbsp Cornflour
- 4 tbsp Icing Sugar
- 1 tsp Citric Acid Powder
- 120 ml Water
- 23 g Powdered Gelatine (normally two sachets)
- 5ml Elderflower Essence
- 120 ml Water
- 440 g Caster Sugar
- 160 g Golden Syrup
Instructions
- Mix the cornflour, icing sugar and citric acid powder together in a bowl and sift half of the mixture over the clingfilm lined tray and carefully put to one side.
- In a stand mixer bowl, add the water, powdered gelatine and elderflower essence and allow to absorb for 10 minutes. Fix the whisk attachment to the stand mixer.
- In a medium saucepan, combine the second lot of water, caster sugar and golden syrup. Over low heat, slowly dissolve the sugar, then turn up the heat to a boil until the syrup reaches 130C on a sugar thermometer. When the temperature is reached, leave to stand for a minute off the heat.
- Whisk the gelatine/water mix on medium speed, adding the hot syrup slowly pouring down the side of the bowl until all the syrup is added.
- Increase the speed to maximum and whisk for 8- 10 minutes until the marshmallow becomes thick and fluffy, looks stretchy.
- Scrap the mixture into the prepared tin, try to level as much as possible.
- Sift over the remaining cornflour, icing sugar and citric acid powder mixture over the surface. Leave uncovered overnight to dry and set.
- Turn the marshmallow out onto a chopping board and using a dusted knife in more cornflour/icing sugar mix, cut the marshmallows into 24 pieces. Will keep for 2 weeks in an airtight container, if you can last that long.
- Category: Sweet Treat, Confectionery
- Cuisine: British
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