Makes one 15x20cm tray
3 egg whites
250g caster sugar
2 teaspoons liquid glucise
61/2 sheets gelatine(each 2g)
250ml Champagne, reduced to 85ml
1 tablespoon dried baby rose petals
100g confectioners icing sugar, for coating
100g cornflour, for coating
grease a baking tray and line with cling film. Place egg whites in the bowl of an electric mixer. In a saucepan combine 175g of the sugar, 100ml water, and the glucise and boil until it reaches the hard ball stage(127oC) on a sugar thermometer. In a small bowl soak the gelatine in the champagne until softened, then warm the mixture to dissolve the gelatine. when the syrup reaches soft ball stage(118oC), start beating the egg whites until soft peaks form. Add the remaining sugar and keep beating on med speed. When the syrup has reached hard ball stage(127oC) remove from the heat and stir in the Champagne and gelatine mix. Pour the syrup ina slow steady stream into the beating meringue and continue beating for approximately 10 min until the marshmallow begins to thicken. Pour the mixture onto the prepared tray and smooth out with a hot palette knife. Sprinkle over the rose petals and refrigerate for at least one hour. When the marshmallow has set, use a hot knife to cut it into squares or any desired shape. Mix together the icing sugar and cornflour, roll the marshmallows in this mixture and leave to dry on a wire rack before serving
3 egg whites
250g caster sugar
2 teaspoons liquid glucise
61/2 sheets gelatine(each 2g)
250ml Champagne, reduced to 85ml
1 tablespoon dried baby rose petals
100g confectioners icing sugar, for coating
100g cornflour, for coating
grease a baking tray and line with cling film. Place egg whites in the bowl of an electric mixer. In a saucepan combine 175g of the sugar, 100ml water, and the glucise and boil until it reaches the hard ball stage(127oC) on a sugar thermometer. In a small bowl soak the gelatine in the champagne until softened, then warm the mixture to dissolve the gelatine. when the syrup reaches soft ball stage(118oC), start beating the egg whites until soft peaks form. Add the remaining sugar and keep beating on med speed. When the syrup has reached hard ball stage(127oC) remove from the heat and stir in the Champagne and gelatine mix. Pour the syrup ina slow steady stream into the beating meringue and continue beating for approximately 10 min until the marshmallow begins to thicken. Pour the mixture onto the prepared tray and smooth out with a hot palette knife. Sprinkle over the rose petals and refrigerate for at least one hour. When the marshmallow has set, use a hot knife to cut it into squares or any desired shape. Mix together the icing sugar and cornflour, roll the marshmallows in this mixture and leave to dry on a wire rack before serving
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