GIN & TONIC MARSHMALLOWS

In my household we are huge lovers of gin. So I thought I would make us something different, Gin & Tonic Marshmallows (alcoholic too). This recipe is from an awesome chef Mr Eddie Shepherd. I have two of his eBooks and they are incredible. It didn’t seem like a hard recipe reading in on my iPad but once I got started soon figured out it was quite involved. I reckon you would definitely be able to find a simpler recipe and substitute ingredients, but this recipe for marshmallows is vegetarian!

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INGREDIENTS 1

GIN & Tonic Syrup

– 250g Tonic Wanter

– 50g Dry Gin

– Zest of One Lime

– 250g Caster Sugar

– 40g Juniper Berries

– 10g Coriander Seeds

MARSHMALLOW COATING

– 50g Icing-Sugar

– 50g Corn Flour

METHOD 1

I am doing the Sousvide version so make sure you get it ready and set it to 64°C. Combine all the gin and tonic ingredients and seal in a vacuum bag. Place into the Sousvide for 1 hour. Strain and chill the syrup until ready to use. For the marshmallow coating mix the two ingredients together and sieve into an air tight container for later use. Lastly, grab a small baking tray with high sides and lightly oil and dust with the icing-sugar mix. Set aside.

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INGREDIENTS 2

MARSHMALLOW BASE

– 80g Gin and Tonic Syrup (From Above)

– 65g Caster Sugar

– 50g Methylcellulose Slurry

– 20g Dry Gin

– 2g Ascorbic Acid

– 1g Xanthan Gum

– 1g Vanilla Essence

– 0.5g Rose Water

SYRUP INGREDIENTS

– 200g Caster Sugar

– 60ml Water

GELLING INGREDIENTS

– 150ml Water

– 3.5g Kappa Carageenan

– 2.2g Locus Bean Gum

METHOD 2

First in a large bowl place all the marshmallow base ingredients. Begin to whip the ingredients in the bowl whilst slowly adding the caster sugar. Beat this mixture until you start to get stiff peaks. then set to one side. For the Syrup, Combine the water and caster sugar into a small sauce pan and slowly heat to 125°C. Hold the syrup at this temperature in preparation for adding the gelling ingredients.

Gelling, stir the water into the 125°C syrup. It will seize up, but continue to heat it and it will quickly become a fluid syrup again. Now whisk the locus bean gum and the kappa carageenan into the hot liquid. Stir this well for 2 minutes then pour the hot syrup into the marshmallow base while beating. as soon as it has combined pour the marshmallow mixture out into your prepared baking tray and allow to set in the fridge for at least an hour.

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INGREDIENTS 3

CUCUMBER SUGAR

– 10g Cucumber Peel

– 2g Ascorbic Acid

– 200g Caster Sugar

METHOD 3

In a small food processor, blend the cucumber peel with 100g of the caster sugar and the ascorbic acid. Stir the other 100g of caster sugar into an airtight container.

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To serve, slice the set marshmallow mixture into equal sized cubes then remove from the baking tray. Grab the marshmallow coating and toss the gin and tonic marshmallow cubes. Finally, top each of the marshmallows with a pinch of cucumber sugar and a little lime zest, ENJOY!!

Full credit to Eddie Shepherd and this will be the last recipe I do from his Edible Cocktail eBook. If you wish to purchase his eBook for $6.99 AU click on his name above.