Sunday, May 16, 2010

Quince Sherbert Marshmallows

It's funny how my appetite is nearly completely ruled by the weather. But in weird ways. For some reason I want to eat more ice cream when it gets colder. And salads! On the flip slide, I'm craving all those lovely fuzzy, warm things like soup and hot chocolate that you would expect to crave in winter. This is part of the reason why I had to make some marshmallows at home. I've never made them before, but have always wanted to. The leftover syrup from my slow baked quinces was the perfect flavouring for these marshmallows, as well as the leftover fizzy sherbert powder from my beetroot lollipops. So if you happen to try either of those recipes, here's a great way to use up your leftover stuff.
Consider this post the second part of my magical quince rant. I had a few pieces of leftover quince, enough to puree and add to my marshmallows for a punchier flavour. When I whipped them up in my food processor they turned into a very light, frothy paste, which was kind of perfect for adding to the marshmallows without affecting their texture. You need to take care with the moisture coming out of the marshmallows, as you can guess-any moisture will screw up the fizzy sherbert powder. It's best to only add the sherbert right before you serve it, just in case.
I was surprised by how easy and fun it was to make marshmallows, and they turned out so fluffy and delicious! I adapted the recipe from a Gourmet Traveller recipe, adding the quince puree and the spiced quinced sugar syrup instead of making new sugar syrup. The taste of quince was unmistakable, making these so moreish! The flavour of all the spices gave the marshmallows a lovely fragrance and the sherbert added a great zing. Marshmallows are just so fun!
My one regret is that I was in such a rush to cut these up that I ended up cutting them as cubes and not using a fun cookie cutter to make them even cuter. But I'll just have to save that idea for my next batch ;) Yep I'll definitely be doing more marshmallows from now on...

Quince Sherbert Marshmallows
(adapted from this Gourmet Traveller recipe)
25g gelatine powder
1/2 cup quince puree
200ml spiced quince sugar syrup (substitute with 200ml water, 500g caster sugar + 1 cinnamon stick, 4 star anise, 2 black pepper corns, 1 vanilla bean split and scraped)
1 tbsp liquid glucose
2 large egg whites
Snow sugar or 1/2 cup icing sugar + 2 tbsp corn starch for dusting

For the sherbert powder:
75 g citric acid
95 g pure icing sugar
1 tbsp bicarb soda

Line a 20cm square baking tin. Combine quince puree and gelatine in a small saucepan on low heat and stir until the gelatine dissolves. Set aside. Place sugar syrup and liquid glucose in a medium saucepan and gently heat with a sugar thermometer inserted. Heat until it reaches 125 degrees C.
In the meantime, beat eggwhites in a large mixing bowl to stiff peaks. While continuing to beat, add gelatine mixture and sugar syrup mixture to the eggwhites at the same time, in a steady, thin stream. Place thermometer in bowl, and continue to beat until the mixture cools to 37 degrees C. Pour into lined baking tin and leave to set overnight at room temperature. Remove from tin, cut up and toss snow or icing sugar mixture. To make the sherbert powder, mix all three ingredients together and dust over marshmallows. Serve immediately with lots of extra sherbert. Both marshmallows and sherbert can be stored in separate airtight containers.
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  1. What a great idea putting sherbert on the outside of marshmallows. These look great.

  2. marshmallows covered in sherbert oh baby itll be a party in my mouth :P

  3. Great marshmallows! Love the idea of using quince. Your pictures look so amazing now with your new DSLR!! Congratulations!

  4. Squeeeeeeeeee they look fantastic. I like the sherbet coating.

  5. So classy Steph! Loving the pictures!

  6. oh wow these sound awesome steph. I haven't had much contact with quince in cooking, but all your baking has showed me how versatile it is, can't wait to use it.

  7. Wow Steph, you can make this kind of stuff from leftovers?! They look absolutely gorgeous!

  8. Looks yummy! :) What a great idea

  9. These look sooooo beautiful, great styling as well....and as for sherbert on the outside? Perfect foil for a sweet marshmallow...makes perfect grown up treat sense!

  10. Awesome use of the beautifully spiced quince syrup and fun sherbert powder - these sound awesome! I've always wanted to make marshmallows...

  11. I love it, so creative! You're right, making marshmallows is really simple. Oh the possibilities :D

  12. OH wow, that is such a brilliant way to use up your leftovers! Great job!!

  13. Homemade marshmallow is SO MUCH BETTER than lolly aisle ones. I don't think Pascal make quince flavoured ones either ;)

    I love your presentation with the sugar tongs! (I think that's what they are?)

  14. they look so cute steph ive always wanted to make marshamllows

  15. Aren't marshmallows so much fun? I really love whipping them up every once in a while. And I ADORE quince so I'll be trying out quince marshmallows once the season rolls back around in this part of the world.

  16. what a delicious idea to flavour marshmallows with quince puree! I wish I could have tasted it!

  17. Drools.. These look so fluffy and wonderful

  18. Marshmallows!!! And such a lovely colour. The thought of making them from scratch freaks me out a bit, but if they're actually easy, then I reckon it's time to pop the marshmallow making cherry :)

  19. I LOVE THAT FIRST PHOTO! So ladylike Victorian era English tea set up!!! One word Steph - FABULOUS!

  20. Mark @ Cafe Campana - Thanks! Much more fun than just icing sugar ;)

    chocolatesuze - Hahaha it is like a party in your mouth!

    Ellie (Almost Bourdain) - Quince is officially the new best marshmallow flavour! Haha thanks, I didn't have enough light but I was trying!

    A cupcake or two - Thanks Kath!

    Trissa - :D Thank you!

    linda - Quince is the best! Use it! Or die!

    FFichiban - Haha yeh! No wasting in my kitchen! Thanks :D

    Jane Ko - Thank you!

    Tenina - Hehe grown up and kiddie all at once ;) what with all the fizzyness!

    Patty - Thanks so much! You should try, they are ridiculously easy to make!

    tangerine eats - Thank you! I can't wait to make more :D

    Brenda - Thanks so much!

    Conor @ HoldtheBeef - Haha exactly, they do not. Yep they are sugar tongs! I have all these random things from my Mum

    Betty - Thanks, you should try Betty!

    anna - They are the best! I need to do some plain vanilla bean ones now :) Hope you give them a go!

    Laetitia - They tasted awesome! I wish I had made more!

    Phuoc'n Delicious - Hehe thanks!

    Emma @CakeMistress - Yes, I loved the colour they went! Trust me, it's really easy!

    Trisha - Haha thanks Trisha :D

  21. hey Steph, I can't seem to find quince in UK, is there another substitute you can suggest? Thanks!

  22. Lucy - Sorry I took so long to reply! You could try pears or apples? But they won't get that lovely red colour that quinces have

  23. What pretty pictures. I'm the opposite, I crave warm foods in the winter and cold foods in the summer. I never even thought of making your won marshmellows!! How fun.


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