Rhubarb marshmallow
Ingredients
- 20cm square cake tin
- clingfilm
- a dash of vegetable oil
- for the rhubarb purèe:
- 300g rhubarb, chopped
- 50g caster sugar
- 1tbsp water
- for the syrup:
- 450g caster sugar
- 200ml water
- 1tbsp glucose syrup (available from supermarkets)
- for the mallow:
- 9 leaves gelatine
- a little water
- 140g thick rhubarb puree
- 2 large egg whites
- 50g custard powder
- 50g icing sugar
Method
- First make the purèe by putting the rhubarb, sugar and water in a pan, bringing to the boil and stewing it down.
- Drain and then blend to make a puree.
- Return to a clean pan and place over a medium heat to reduce the puree further until it is thick and around 140g in weight.
- Make the syrup by boiling together the sugar, glucose and water and take it to 127C using a chef’s thermometer.
- Now soak the gelatine leaves in a little water and then wring out to remove any excess moisture.
- Whisk the egg whites until they are stiff and form peaks.
- When the syrup has reached 127C add the rhubarb puree and the gelatin.
- Stir gently as it will bubble up.
- Using a hand whisk or electric blender on a low speed, slowly add the syrup to the egg whites and keep mixing until it is cold.
- Line the sandwich tin with oiled clingfilm and pour in the mixture.
- Allow to set in the fridge.
- Cut into cubes and roll in custard powder and icing sugar to coat.
