Fat Friday #13 Blackberry Lemonade Marshmallows

Its unlucky week number 13 for Fat Friday! This week we're  looking at blackberry lemonade marshmallows. The tartness of the citric acid makes the white half really taste like lemonade. The blackberry was added because it's blackberry season here in the UK. It's actually a coincidence that this recipe is being published on week 13, because the first time I made marshmallows it went so wrong that I nearly cried with the amount of mess that was leftover. This time it much better than expected and they were so tasty. I gave them to a couple of friends at college and they thought they were lovely as well. I would suggest that you eat the marshmallows as soon as possible because they will sweat once you dust them with icing sugar. 

Recipe: 30 minutes (Depending on how many you cut) (Adapted recipe from Sweet Things by Annie Rigg)

Ingredients:

·       2 tablespoons corn-flour

·       2 tablespoons icing sugar

·       Sunflower oil

·       The zest of one lemon and the juice

·       200g blackberries

·       350g caster sugar

·       ½ teaspoon vanilla extract

·       6 gelatine leaves

·       2 large egg whites

·       A little salt

·       ¼ citric acid

Equipment:

·       20cm square baking tin

·       Baking sheet

·       Silicone paper x 2

·       Sugar thermometer

·       Knife

·       Saucepan

·       Blender

·       Free-Standing whisk

·       Rubber spatula

·       Palette knife

·       Sieve

·       Fine sieve

Method

1.    Mix the cornflour and icing sugar together in a bowl. Lightly grease the tin with the sunflower oil and line with silicone paper, lightly grease this again. Dust with the icing sugar and cornflour mix and save the rest for later.  
2.    Finely great the zest and save the juice and put aside.

3.    Place a saucepan with the blackberries and 1 tablespoon of sugar on low heat. Cook until blackberries have burst and they become soft.

4.    Using a blender blend until really soft and push the blackberry puree through a fine sieve to remove the pips.
5.    Cook the blackberry puree until it becomes a jam like consistency. Add the vanilla and remove from heat.

6.    Cover the gelatine in cold water in a separate bowl.
7.    In a free-stand mixer place the egg whites, salt and 1 tablespoon of caster sugar.

8.    Tip the rest of the caster sugar into a clean saucepan with 150ml of  water and heat gently to dissolve the sugar. Bring the syrup to boil until it reaches 120c/248f.
9.    Working fast switch the free standing whisk on to whisk the egg whites fast until the hold a stiff peak.
10.    Drain the gelatine and add to the sugar syrup, combine with a rubber spatula.

11.   With the mixture running on a medium speed pour the sugar syrup into the egg whites (be careful not to get any on whisk). After whisking for 3 minutes it should have doubled in size, it should be thick and glossy.
12.   Put half the mixture in another bowl and add the reserved lemon zest and citric acid. Mix well, spread in the prepared baking tin and spread evenly with a palette knife.
13.  Fold the blackberry puree into the other half of the marshmallow mixture and combine.
14.  Smooth over the lemon marshmallow to create a double layer of marshmallow.

15.  Once completely cold cover the marshmallow with clingfilm and leave to set overnight.

16.   To serve, tip the rest of the cornflour/icing sugar mixture onto a silicone paper lined tray.
17. Tip the marshmallow out of the lined, carefully peel the paper off.
18. Cut the marshmallow into pieces and roll in the icing sugar/cornflour mixture to coat.

Have you made any marshmallows before?
Happy Baking! and Have a great weekend!

Home-made Raspberry Pink Lemonade

In the last two days its been really hot and humid here in the UK. I was going to do some baking but I found it so stifling and after a day's work, heat can make you so lazy. Instead of cooking, I made lemonade, for the first ever time! I've never thought to make it before! It was a good opportunity and why not? 

Also, I've been super busy planning my graduation ball (party time! woo!) and my actual graduation. I'm so excited and I can't believe its finally happening!! About damn time! I'll be posting pictures on instagram and will maybe do a vain follow-up post for it :D . In the meantime, put your feet-up, relax and sip this easy to make summer drink. 

Recipe:

Makes 4 glasses  (Recipe Adapted from Peggy Porschen Boutique Baking ) 

·      100ml fresh lemon juice

·      100g caster sugar

·      500ml spring water or filter water

·      60g fresh raspberries  

·      Ice cubes

·      Lemon or lime slices

 Equipment:

·       4 glasses plus pretty straws

·       Juicer

·       Saucepan
·       Sieve

·       Spoon

·       Jug

·       Saucepan

·       Bowl

1. Place the lemon juice, sugar and water into a saucepan and bring to the boil. 
2.Simmer until all the sugar has dissolved and set aside to cool.

3. While the lemon liquid is cooling, place the raspberries into a sieve, with a bowl underneath, and pass through using a spoon. You should have a fresh raspberry juice. 

4.Add the raspberry juice to the cooled lemon liquid, mix and serve in glasses with ice and lime. Drink.  

iI'm just so in love with the colour of this. Its bright and vibrant. Perfect summer cooler drink. 
I hope you all have a great weekend in the sun! I'll see you after I graduate WOOO!!!