Blood oranges have a very short season in late winter so while they’re still here, make the most of them with this delightful little marshmallow recipe.
110g Cold water
360g Caster Sugar
60g Egg Whites
2 x Blood Oranges (if out of season, feel free to use regular oranges)
100g Icing Sugar
- Line an 18cm x 30cm tin with silicone paper, place aside.
- Finely grate the blood orange zest into a pan, add the juice.
- Boil and reduce to about 2 tablespoons.
- Soak the gelatine leaves in the 110g of cold water, place aside.
- Place the caster sugar, glucose and 160g of cold water into a
- Boil and cook the sugar/water/glucose to 128°c
- Add the gelatine and cold water to the pan (beware of bubbling up)
- Stir until completely blended.
- Whisk the egg whites until aerated.
- Gradually add the contents of the pan until incorporated.
- Whisk for 5-6 minutes until thick and glossy.
- Add the orange reduction, carefully whisk in.
- Whisk for a few more minutes.
- Sift the icing sugar and cornflour together into the tray.
- Using a wet spatula place the marshmallow into the tray.
- Flatten with a knife dipped in hot water, level.
- Dust the marshmallow with cornflour/sugar.
- Cling film the tray and place in the fridge to set.
- Cut into squares as required.
- Roll briefly in the remainder of the icing sugar/cornflour.
- Serve on a plate you can be proud of.