Meadowsweet Marshmallow

Recipe by Luke Jefford

Using our Meadowsweet mother syrup we created these lovely marshmallows. Great for the kids & adults alike! With only a few simple ingredients they've retained that lovely meadowsweet flavour of almonds & vanilla.

Ingredients

• 50g Liquid glucose

• 500g Meadowsweet syrup

• 200g Caster sugar

• 10 Gelatine sheets (5g each)

• 8 Egg whites

• Cornflour

Method

Step 1

Soak gelatine in cold water and leave for later.

Step 2

Bring syrup, glucose and caster sugar to a boil. Bring the syrup to 120c.

Step 3

With your hands take out gelatine from the water and squeeze as much water out as you can. And whisk into your syrup off the heat.

Step 4

With an electronic hand whisk or other whisking device whisk the egg whites until soft peaks form.

Step 5

Keep eggs whisking & slowly pour in syrup until fully combined. Leave to keep whisking until the meringue has reached room temperature.

Step 5

Line a container of your choice with cling film (make sure it's well pressed against the surface of your container). And dust with cornflour.

Step 6

Pour in your marshmallow mixture and leave in the fridge to set.

Step 6

Once cooled & set dust again with cornflour. You can now cut to your desired shapes.