Fancy coconut + lingonberry marshmallows
These light, fluffy pillows with a delicate lingonberry and coconut flavour are super sweet and tangy and Iâm sure youâll love them. They are much easier to make than you might expect. Try with any nut milk if you donât like coconut. You can trade the gelatine for a vegan alternative and youâll have a tasty, sweet vegan treat.
Preparation time:
30 minutes + setting time
Makes: 25 marshmallows
Ingredients
Sunflower oil, to grease
125ml coconut milk
25g gelatine powder
400g sugar
50ml acacia honey
1 tbsp real vanilla bean extract
1 1/2 tbsp lingonberry jam (or homemade stirred lingonberries)
1 drop red food coloring
FOR THE COATING
25g shredded coconut
25 g icing sugar
Method
1. Oil a 20x20cm square cake tin and line with a sheet of clingfilm. Grease the inside of the clingfilm with more oil to stop the marshmallow from sticking.
Add a little bit of shredded coconut to the bottom of the tin.
Pour the coconut milk into a large bowl or the bowl of a stand mixer and sprinkle over the gelatine. Set aside for a few minutes to allow the gelatine to soften and absorb the liquid.
2. While the gelatine is soaking, put the sugar, vanilla extract and honey in a saucepan with 150ml of water. Cook over a low heat, stirring all the time, until the sugar has dissolved. As soon as there are no longer visible grains of sugar, turn up the heat and bring the mixture to the boil. Once it reaches 130°C take it off the heat and allow to cool for 1 minute so the mixture is no longer bubbling.
3. Start whisking the gelatine/coconut mixture on a medium speed. Add the syrup, slowly pouring it down the side of the mixer bowl. The mixture should become pale and grow in volume like a very stiff meringue. Continue to whisk for 5-10 minutes, until the marshmallow mix becomes really thick and starts to form sticky strings on the outside of the bowl.
The mixture may look strange and runny at first, but please just give it some time to whisk and it will become sticky and fluffy.
4. Use an oiled spatula to scrape half the mixture off the bowl and spread the mixture into the prepared tin.
5. Whisk in the lingonberries and one drop of red food coloring to the other half of the marshmallow mixture.
Use the oiled spatula and spread the pink lingonberry-marshmallow on top of the white coconut marshmallow.
6. Sprinkle some of the coconut over the top of the marshmallow, then leave to set for at least 2 hours (preferably overnight) at room temperature until the surface of the Marsmelows is glossy, not too sticky and the marshmallow feels fluffy but sturdy.
Cut the marshmallow in cubes and add more shredded coconut and icing sugar on the outside of each cube.
Store in a box with an airtight lid.
This sweet treat is perfect as a gift for any coconut lover or for any sweet tooth.
â¤ď¸
Leave a Reply