My dreams have finally come true..
No I did not win the lotto nor did I win a trip to travel the world. I’ve waited all these years for this moment to arrive. I am now finally the proud owner of a KitchenAid in Empire Red because we all know that red makes things faster right? Before I got the mixer, I bought myself this mixer blade from America because it was dirt cheap and to reassure myself (at that time) that I would be getting the KitchenAid soon. It scraps the bowl as it mixes so that everything is mixed properly but I have a feeling that I’ll be using this blade quite often, just look at how it compares with the regular blade!
Now may I present to you Bellarossa… (Thanks Ant for the name! He is such an ideas man)
So why is it so great? Well just look at it, isn’t it so sexy? But it isn’t just about the looks, it is a multi-functional mixer that can mince, juice, shred and slice, make ice cream, sausages and pasta and even grind grains to make flour! The ice cream maker attachment is on its way and I’ll be getting 3 pasta maker attachments as well.
Now isn’t that a sight for sore eyes?
So what does one make to christen such a beauty? Why marshmallows of course! I’ve always said to myself that when I get a KitchenAid I would have to christen it by making marshmallows. Why? Well because making them by hand would be so tedious; could you imagine trying to whisk up a sugary gelatin mass by hand (a process which could take about 10 minutes)?! It was a tiring effort just to make 200 cupcakes with a hand-held mixer; all that batter and ganache was made without a stand mixer, my arms sure did have a work out though.
It was a matter of boiling up a sugar syrup and incorporating it with gelatin and egg whites. With the amount of sugar going in I was surprised that these marshmallows weren’t sickening sweet at all. Initially I was quite put off by the strongish smell of gelatin but eventually it went away and a big mass of fluffy marshmallow goodness started appearing. Also I think it is quite impossible to have a clean bench free of marshmallow when you make these.
The marshmallows turned out really well; they were so fluffy and soft. SO much better than the store bought ones! May I warn you though that these are addictive. I had to restrain myself because I needed to save them as gifts for the friends who made donations towards this mixer for my birthday. Next up I would like to try make marshmallows from fruit purees or even make a huge marshmallow so I could put it into hot chocolate and eat it like Bart did in the Marge Be Not Proud episode.
I couldn’t believe how easy it was to make these marshmallows and how fabulous they turned out so I made another batch, this time with matcha (green tea powder). After I’ve poured the mixture onto the prepared pan, I decided to sprinkle matcha over the top which turned out to be a bad idea because it made one side of the marshmallow bitter. So I’d suggest if you were to make green tea marshmallows that you dust it with icing sugar first and then when it has set and is ready to be cut to give a light dusting of matcha over the icing sugar.
Adapted from Gourmet, December 1998
Makes about 96 (2cm) marshmallows
Icing sugar (for dusting marshmallows)
2 tbsp + 2 tsp powdered gelatin
1 cup cold water
2 cups granulated sugar
1/2 cup (180g) light corn syrup (essentially liquid glucose)
1/4 teaspoon salt
2 large egg whites
1 tbsp cocoa powder (and extra for dusting)
- Grease and dust bottom and sides of a 30cm x – 22cm rectangular metal baking pan.
- Sprinkle gelatin over 1/2 cup water in mixing bowl of stand mixer and let it stand.
- Combine 1/2 cup water, sugar, corn syrup and salt over low heat in a saucepan, stirring with a wooden spoon until sugar is dissolved.
- Increase heat to medium and boil mixture, without stirring until a candy thermometer registers 115C (240F).
- Remove pan from heat and pour sugar mixture over gelatin mixture, stirring until gelatin is dissolved.
- Mix gelatin mixture on high speed until mixture has nearly tripled in volume.
- Meanwhile, whisk egg whites in a separate bowl to stiff peaks.
- Whisk in egg whites and cocoa powder into gelatin mixture until just combined.
- Pour mixture into baking pan and sift icing sugar evenly over top.
- Let marshmallows set, uncovered, until firm (at least two hours, and up to one day).
- Run a thin knife around edges of pan and invert marshmallow onto a large cutting board. Cut marshmallows roughly into 2cm cubes.
- Roll the marshmallows through the icing sugar (and sifted cocoa powder), coating all six sides, before shaking off the excess and packing them away.
NB – Marshmallows keep in an airtight container at cool room temperature 1 week.