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Archive for December, 2011

Happy Holidays!

Saturday, December 24th, 2011

Holiday greetings

(Virgin) Piña Colada Marshmallows

Tuesday, December 20th, 2011

After making the raspberry marshmallows I got the idea of substituting the raspberries with pineapple and the icing sugar with desiccated coconut. I also considered adding rum, but decided to skip it in the very last minute. I like the outcome, but not as much as the raspberry ones. I believe that the pineapple flavor is too vague despite the hint of tartness added by some fresh lime juice. I will try making a new batch with some adjustments as I want to intensify the pineapple flavor, but the marshmallows are still very tasty as they are!

    (Virgin) Piña Colada Marshmallows

    1 small can of unsweetened pineapple (I used Dole’s, around 227 gram including pineapple juice)
    475 gram caster sugar
    1 cup water
    20 gram powdered gelatine
    2 egg whites
    juice from 1 lime
    pinch of salt
    desiccated unsweetened coconut for dusting

    Line a cake pan (mine is 22 cm x 30 cm) with parchment paper. Dust it generously with desiccated coconut.

    Mix the pineapple in its own juice in a blender or mixer until you have a smooth puree. Add juice from 1 lime. Combine with gelatine and set aside.

    Combine caster sugar and water in a pan. Cook over medium heat while stirring occasionally until the sugar dissolves. Increase the heat a bit and cook without stirring until the mixture reaches 125 degrees C. Remove from heat and let cool for max 1 minute. In the meantime beat egg whites and a pinch of salt until frothy. Carefully add the pineapple puree to the sugar/water mixture and stir until the gelatine dissolves. Gradually add the warm pineapple mixture to the egg whites while continuing to beat on medium speed. When the mixture has doubled in size decrease the speed and continue to mix until the mixture is about 40 degrees C. Pour the mixture into the cake pan, spread evenly and dust the top generously with coconut. Let the marshmallow batter set in room temperature for at least 3 hours. Make sure that it’s firm before you start cutting with a sharp knife. Cut into squares and dip in desiccated coconut.

    Store the marshmallows in an airtight container in room temperature. They will last up to two weeks, but you’ll probably eat them all long before that…Don’t forget to put a sheet of parchment paper between each layer.

Raspberry marshmallows

Wednesday, December 14th, 2011

As a teenager I had a long period when I made vanilla marshmallows on a regular basis, but as the years passed the marshmallow making slipped my mind. One week ago I found this amazing raspberry marshmallow recipe at Butter Sugar Flour. I would have never thought about combining homemade marshmallows with fruit. Do I need to mention that these lovely marshmallows were a hit at both my and my husband’s office?

    Raspberry Marshmallows
    (adapted from Butter Sugar Flour. The original recipe calls for raspberries, making your own puree, but since I already had raspberry puree in the freezer I went with that instead. I also decreased the sugar a tiny bit and used icing sugar for dusting as I don’t have snow sugar which was called for in the original recipe).

    200 gram raspberry puree
    475 gram caster sugar
    1 cup water
    20 gram powdered gelatine
    2 egg whites
    pinch of salt
    Icing sugar for dusting

    Line a cake pan (mine is 22 cm x 30 cm) with parchment paper. Dust it generously with icing sugar.

    Combine the raspberry puree with gelatine in a bowl. Set aside.

    Combine caster sugar and water in a pan. Cook over medium heat while stirring occasionally until the sugar dissolves. Increase the heat a bit and cook without stirring until the mixture reaches 125 degrees C. Remove from heat and let cool for max 1 minute. In the meantime beat egg whites and a pinch of salt until frothy. Carefully add the raspberry puree to the sugar/water mixture and stir until the gelatine dissolves. Gradually add the warm raspberry mixture to the egg whites while continuing to beat on medium speed. When the mixture has doubled in size decrease the speed and continue to mix until the mixture is about 40 degrees C. Pour the mixture into the cake pan, spread evenly and dust the top generously with icing sugar. Let the marshmallow batter set in room temperature for at least 3 hours. Make sure that it’s firm before you start cutting with a sharp knife. Cut into squares and roll in icing sugar.

    Store the raspberry marshmallows in an airtight container in room temperature. They will last up to two weeks, but you’ll probably eat them all long before that…Don’t forget to put a sheet of parchment paper between each layer.

Bake a gingerbread gable instead of a whole house!

Monday, December 12th, 2011

Is just the thought of baking a whole gingerbread house too cumbersome for you? An easy way out is to make only one wall with gable that you decorate with icing and a ribbon. I used my normal gingerbread dough and rolled it out thinly directly on a parchment paper. I cut out a wall with a gable and a chimney on free hand with the help of a ruler. I used a small square shaped cookie cutter for the windows. I then carefully placed the parchment paper on a baking sheet and baked it for 6 minutes in 200 degrees C. When it was completely cool, I decorated it with icing, silver dragees and a ribbon. Don’t forget to make holes in your gable before you bake it if you want to thread it with ribbons.