Whisky Month recipe: Rhubarb marshmallows
It's Whisky Month and to celebrate Mark Greenaway created this fun recipe for rhubarb marshmallows
We chefs would love to make you believe that marshmallows are incredibly difficult to make. Just follow these simple steps however, and you’ll soon have dinner party-worthy marshmallows to wow all of your friends.
Ingredients
- 6 leaves gelatine
- 250ml rhubarb juice
- 225g caster sugar, and extra for dusting
- 200g liquid glucose
- 60ml of your favourite single malt whisky
- 60ml water
- ¼ tsp salt
- seeds of 1½ vanilla pods
Serves: 4 Difficulty: Medium Time to cook: 260 (including refrigeration) mins
Method
Rhubarb marshmallows
1 Reduce the rhubarb juice by half and leave to cool, then soak the gelatine in the juice.
2 Place the juice and gelatine over a medium heat until the gelatine melts.
3 Boil the sugar, whisky, glucose, water and salt in a separate pot for 1½ minutes. Pour this boiling syrup onto the gelatine mixture.
4 Add the vanilla seeds and mix together, then whisk in an electric mixer for 12 minutes.
5 Pour into a tray lined with clingfilm, then refrigerate for 4 hours.
6 Cut into squares and dust with caster sugar.
• Perceptions by Mark Greenaway is out on 12 July, £30, see www.markgreenaway.co.uk