50g icing sugar
500g caster sugar
1 tbsp honey
125ml Belvoir Elderflower Cordial or Belvoir Elderflower & Rose Cordial
2 x 12g sachets powdered gelatine
2 egg whites
1 First make sure you have all the equipment you need and weigh out all the ingredients. Sieve the cornflour and icing sugar together, and line a 25 x 17cm Brownie tray with baking paper.
2 Place the caster sugar, honey and water in a large saucepan on a medium heat. Stir until the sugar has melted, then turn up the heat, bring to the boil and pop in the sugar thermometer. Boil the liquid until it reaches the soft ball stage on the thermometer at 118 degrees C.
3 Meanwhile, pour the cordial into a small heatproof bowl over a pan of simmering water, and sprinkle over the gelatine. Heat gently, whisking until the gelatine is all dissolved.
4 When the sugar solution is nearly at the required temperature, whisk the egg whites in the stand mixer until they form stiff peaks.
5 When the sugar has reached the soft ball stage, turn off the heat and carefully pour in the elderflower gelatine mixture. Don’t be alarmed when it puffs up, just keep mixing until it forms a smooth mixture.
6 With the whisk running, slowly pour the sugar and elderflower mixture into the whisked egg whites, beating all the time. Beat the mixture for around 5-6 minutes. Stop as soon as you start to see it form chewing gum-like strings.
7 Sieve a layer of the cornflour/icing sugar over the bottom of the prepared roasting tray and pour in the marshmallow. Level it off as best you can, then sieve over another level. You can now gently use your fingers to press the marshmallow flat. Leave for a couple of hours to set completely.
8 Sieve another layer of cornflower/icing sugar onto a board and tip out the marshmallow. Peel off the parchment and slice into portions (use a knife dipped in boiling water). Dust the cut edges in the remaining powder. Serve immediately or store in an airtight container.
Chef’s tip: If you choose to use the Belvoir Elderflower & Rose Cordial, you might want to make the marshmallows pink. To do so, simply add a few drops of natural food colouring to the mixture while you’re whisking in the syrup.
Recipe courtesy of Belvoir and English Mum