https://www.cutoutandkeep.net/projects/gingerbread-marshmallows-with-almond-praline • Posted by Hardie Grant
MAKES ABOUT 12 NOTES Keep in an airtight container for 2–3 days (roll in praline just before serving). This mixture can also be set in a 25 x 30 cm (10 x 12 in) baking tin, lined with non-stick baking paper that is then sprayed with oil. Once set, cut the marshmallow as desired. This marshmallow is surprisingly light and airy.
MAKES ABOUT 12 NOTES Keep in an airtight container for 2–3 days (roll in praline just before serving). This mixture can also be set in a 25 x 30 cm (10 x 12 in) baking tin, lined with non-stick baking paper that is then sprayed with oil. Once set, cut the marshmallow as desired. This marshmallow is surprisingly light and airy.
The Artisan Marshmallow by Paige Couture, published by Hardie Grant, £9.99, available at Hardie Grant.
Lightly spray two 20 x 30 cm (8 x 12 in) slice tins with oil, line the base and two long sides with non-stick baking paper and spray the paper with oil. Combine 285 g (10 oz/1 1/4 cups) of the caster sugar, the dark brown sugar, golden syrup and 185 ml (6 1/4 fl oz/ 3/4 cup) water in a deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 112°C (234°F) on a sugar thermometer. Watch it carefully, as the syrup has a tendency to bubble up.
Meanwhile, slowly sprinkle the gelatine over 185 ml (6 1/4 fl oz/ 3/4 cup) cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
When the sugar syrup reaches 108°C (226°F), whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed. When the sugar syrup reaches 112°C (234°F), turn off the heat and allow the bubbles to subside.
Increase the mixer speed to medium–high and gradually pour the gelatine mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Increase the speed to high and continue whisking until the mixture is thick. Add the ginger and whisk until the mixture is very thick and holds its shape, about 12–14 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature. Use a spatula to scrape the marshmallow mixture into the prepared tins and smooth the surface of each. Stand for 2–3 hours, until set.
Meanwhile, to make the almond praline, spread the almonds over a tray lined with non-stick baking paper. Combine the sugar and 60 ml (2 fl oz/ 1/4 cup) water in a small saucepan. Stir over low heat until the sugar dissolves, brushing the sides of the pan with a clean pastry brush dipped in water to dissolve any crystals that may have formed. Bring to the boil and cook, without stirring, until the syrup is golden. Immediately pour over the almonds to cover. Allow to set, then finely chop the praline. Store in an airtight container until required.
To make the coating, sift the icing sugar and cornflour together. Dust the top of each marshmallow with some of the coating and turn out onto a clean surface. Dust the bottom of each with more coating. Just before serving, use a 9.5 cm (3 3/4 in) gingerbread-man cutter sprayed with oil to cut the marshmallow into shapes. Roll the sticky sides of each marshmallow in the praline.