5 sheets gelatine, 225g caster sugar, 100ml water, lavender, 2 large egg whites, icing sugar and cornflour for dusting
Whether you make plain marshmallows, or lavender - I can promise that my recipe will make the fluffiest, lightest marshmallows you have ever eaten. Unlike the drier almost spongy texture of the marshmallows that you can buy - fresh marshmallow is wonderful and I promise the delicate taste of lavender will delight you. These are perfect on their own, for making white chocolate s'mores or for marshmallow pies.
1) Rub a little butter, oil or margarine onto a baking tray, then dust it with sieved icing sugar and cornflour. I use a ratio of 3 parts icing sugar, 1 part cornflower.
2) Soak the gelatine in cold water and set aside, then pour boiling water over a tablespoon of lavender and allow it to infuse for 2 minutes. Separate the lavender from the water with a sieve.
3) Put a pan onto the heat and crank it up high. Bring 100ml of the lavender water and sugar to the boil and continue cooking for 12 minutes.
4) Then, carefully slide in the softened gelatine sheets and a little more of the lavender water. Stir briskly to incorporate the gelatine - you will notice the syrup becomes much stickier. Remove from the heat and decant into a jug.
5) Quickly whisk the egg whites using an electric whisk until stiff peaks are formed. Continue whisking while pouring in the hot syrup from the jug. The mixture should thicken quickly and acquire a beautiful glossy hue. Continue whisking for 10 minutes until the mixture is stiff and thick enough to hold it's own weight.
6) Pour onto the baking tray, dust with another layer of icing sugar and corn flower and leave for an hour to set at room temperature.
7) To cut the marshmallow, use a sharp knife and section quickly, dragging the knife. Dust the edges with cornflower and icing sugar by rolling it in the excess and serve!