Oonagh Simms - The Marshmallowist

Decadent marshmallows in grown-up flavours like Earl Grey, Passion fruit & Ginger and even Campari let the Marshmallowist share the secrets of todays coolest confectionery with you.

Think marshmallows are just pink or white balls of tasteless fluff? Think again, and prepare to be amazed by delicious, decadent flavour combinations and recipes.

This book offers sweet treats for every season, as well as tips on how to get your mallow just right. Theres a flavour combination masterclass, as well as recipes for sweet marshmallow-themed desserts and treats, such as a brioche loaf, matcha green tea marshmallow eclairs and rocky roads: everything you could possibly need to master the marshmallow in the comfort of your own kitchen.

When Oonagh Simms trained as a ptissire and chocolatier in Paris, she would make at least four different types of artisan marshmallow a week. When she returned to London she became The Marshmallowist, creating decadent marshmallows with a sophisticated edge.

As The Marshmallowist I like to do things differently. My marshmallows have surprising flavour pairings and a bright, fresh twist. I trained as a chocolatier in Paris, then went on to sell my marshmallows from a market stall on Londons Portobello Road, combining classic techniques with unique, inspired flavour adventures.

In this book I share my secret for creating perfect marshmallows both classic and vegetarian and irresistible recipes using them in unexpected ways, drawn from the seasons.

Makes 500ml

500g soft fruit (try strawberries or raspberries for your first time)

50g icing sugar

1 tbsp freshly squeezed lemon juice

1 Put the fruit in a blender (or use a hand-held blender) and whizz until pured. Add the sugar and lemon juice and blend to combine (see for ratios). Push through a sieve if you dont want the seeds. Leave to cool.

2 The pure can be covered and stored in the refrigerator for 1 week, or frozen for up to 3 months.

Here is my signature recipe. Once you have mastered this, you can go on to create some of the other flavours in the book, or feel free to trundle off on your own flavour adventures.

Makes 25 full-size (4.5cm square) marshmallows

Equipment:

25cm square baking tin

heavy-based saucepan

sugar thermometer

stand mixer

palette knife or spatula

sieve

flavourless vegetable oil, for the tin

27g (13 leaves) gelatine

300g granulated sugar

290ml glucose

190g Fruit Pure (see ; I suggest raspberry for your first time)

250g icing sugar, mixed with 250g cornflour, for dusting

1 Line a 25cm square baking tin with cling film and use the oil to coat the film. In a microwaveable bowl, soak the gelatine in 300ml of cold water for 5 minutes. Wring out the gelatine gently to remove excess water (pour away any remaining water in the bowl). Return the gelatine to the bowl and heat in a microwave for about 1 minute, or until completely melted, but keep an eye on it and do not let it boil or it will lose its setting properties.

2 Put all the granulated sugar, 120ml of the glucose and 100g of the Fruit Pure into a heavy-based saucepan and place over a medium heat. Using a sugar thermometer in the saucepan, bring the mixture up to 115C, stirring occasionally so it does not catch on the pan. Meanwhile, pour the remaining 90g of Fruit Pure and 120ml of glucose into the bowl of a stand mixer and gently whisk together on a very low speed.

3 When the mixture in the saucepan has reached 115C, slowly pour the hot liquid in a slow, steady stream into the mixer, still running at a very low speed. Add the melted gelatine, then increase the speed to medium and whisk for 10 minutes. The marshmallow mixture will begin to firm up.

4 Once the marshmallow mix has tripled in volume and drops slowly off the whisk in thick ribbons, pour it into the prepared tin and smooth the top with a dampened palette knife or spatula. Dust the top of the mallows with some of the prepared sugar / cornflour mix, and leave to set at room temperature for 6 hours (or, even better, overnight) before cutting.

5 Dust a work surface with a nice thick layer of the icing sugar and cornflour dusting mix. Carefully tip the set marshmallow slab out of the tin, using the corners of the cling film to give you some lift. Dip a sharp knife in hot water to heat it, trim the edges of the marshmallow slab neatly, then cut into 4.5cm squares.

6 Toss the cut mallows into the bowl of dusting mix and fully coat. Put them in a sieve and gently shake off any excess dusting. They are now ready to be eaten, or will keep in an airtight container at room temperature for up to 3 weeks.

Making vegetarian marshmallows is notoriously tricky. This is the only recipe I find to be successful with an easily acquired substitute for gelatine. Before you start, make sure that your stand mixer bowl is clean and dry and has no greasy residue (cleaning it with a small dab of white wine vinegar on kitchen paper works perfectly).

Makes 36 x 3cm squares

Equipment:

20cm square baking tin

heavy-based saucepan

sugar thermometer

stand mixer

palette knife or spatula

sieve

250g icing sugar, mixed with 250g cornflour, for dusting

2tsp agar agar powder

200ml water

200g granulated sugar

100g glucose syrup

3 egg whites

1 tsp guar gum

1/4 tsp cream of tartar

2 tsp vanilla bean paste

1 Line a 20cm square baking tin with cling film and dust in a small portion of the 50/50 sugar/cornflour mix.

2 Dissolve the agar agar powder in 120ml of water in a small saucepan and leave to one side.

3 Mix together the sugar, glucose and 80ml of water in a pan and bring to the boil to make your sugar syrup. Cook the mixture until it reaches 120C on a sugar thermometer.

4 Put the agar mixture on the heat, bring to the boil and cook for one minute, stirring constantly.

5 Combine the egg whites, guar gum, cream of tartar and vanilla and whip until stiff, usually about 4 minutes. Gently pour the sugar syrup in, keeping your mixture on a medium speed. Increase the speed, and continue to whip for 2 minutes.

6 Add in the cooked agar mix and beat for a further 12-15 minutes at full speed. The marshmallow mixture should be stiff and produce firm ribbons.

7 Pour into the tin and smooth with a damp palette knife. Leave to set overnight at room temperature.

8 Dust a work surface by sifting over a thick layer of the dusting mix. Tip the marshmallow slab out of the tin, using the cling film to give you some lift. Dip a sharp knife in hot water to heat it, trim the edges of the slab neatly, then cut into squares. Roll in dusting mix, then leave to dry for 24 hours before eating. Store in an airtight container at room temperature for up to 5 days.

Vegetarian Marshmallows

Vanilla Bean Fluffed Marshmallow
(The American Classic)

This versatile fluff is used in many recipes throughout the book. It adds a soft marshmallow swirl to desserts, and is a creative alternative to cream or a butter cream for cake fillings.