Wednesday, January 28, 2009

It seemed like a good idea – something delicate, almost ethereal. But it did not turn out as I expected...

Have you tried lavender marshmallows? I remember seeing a photo on a magazine, months ago, but there was no recipe – it was an ad from a bakery or something. I decided to use a vanilla marshmallow recipe from DH mag #36 adding the dried lavender instead of vanilla extract.

The marshmallow was actually quite good – delicious and fluffy. But the problem was biting into the lavender buds – they tasted sort of bitter. Maybe grinding them with the sugar before making the syrup would solve this problem – I would love to hear your opinion about it.

Place the gelatin and warm water in the bowl of an electric mixer, stir well to combine and set aside. Place the sugar, glucose and extra water in a saucepan over medium heat. Bring to the boil and cook without stirring for 5-6 minutes or until soft ball stage (115ºC/240ºF) on a sugar thermometer.
With the mixer running at high speed, gradually add the hot syrup to the gelatin mixture. Add the lavender and beat for 10 minutes or until thick and fluffy. Pour into a lightly greased 25x35cm (10x14in) baking dish lined with non-stick baking paper, cover with lightly greased non-stick baking paper and refrigerate overnight (I used regular baking paper and oiled it very well).
Place the icing sugar and corn starch in a bowl and stir to combine. Turn the marshmallow onto a surface lightly dusted with a little of the icing sugar mixture and carefully remove the paper. Cut into 5cm (2in) squares – to make cutting easier, dip the knife in boiling water and wipe dry between each incision.
Dust with remaining icing sugar mixture and store in an airtight container

33 comments:

Hi Patrica. Happy New Year. I love marshmallows and I love lavender - what a perfect combination. But how to overcome the little buds. I was going to try making lavender truffles so I need to work around the problem too. will keep you posted if I come up with a solution.

They sure look pretty, but I know what you mean. I made something with lavender recently and I wasn't a big fan of eating the flowers. They tasted too perfumy to me. I do want to make homemade marshmallows though!

Hi. So I have an idea. You know how people make vanilla sugar by adding left over vanilla bean pods to a jar of sugar and just letting it sit...What about trying that but instead use lavender? Here is a blog about vanilla sugar. http://tinyurl.com/abmyk4 - let me know how it turns out!

They look great with the lavender buds, but I know what you mean. I made some test cookies a few weeks ago and had the same problem. I think the suggestion about the lavender sugar could work. You could also let the lavender steep in the syrup for a bit and then bring it back up to temp before adding it to the egg whites.

I recently made lavender sugar by letting lavender buds sit in a jar of sugar, then sifting out the lavender after about a month. Maybe something like that would work here? Your marshmallows sure look dainty and delightful!

Hmmm...about your dilemma, what if you infused the corn syrup? Chop the lavender and put in a cheesecloth sack (tied) while it's boiling. That's the only thing I can think of without having to eat the dried lavender. :)

They do look lovely and I need an excuse to make marshmallows again! I think though that the best solution is the crystallize the lavender. You know cook in simple syrup and let dry. The lavender would taste better and you'd still be able to see it rather than having to grind it and lose the beauty. Good luck!

i've thrown in lavender with berries to make a puree, but would have no idea how to make a better lavender marshmallo. they do look lovely, but maybe as other suggested making lavender sugar. good luck because i think they'd be worth making again!

What an excellent idea! I would certainly use the lavender flowers in the sugar syrup and strain them out before it gets too hot, or let them steep in some grain alcohol for a couple weeks, strain and use as you would any other flavoring extract. I made lavender caramels for the holidays this year and found the lavender flowers too pungent as well, especially for something so light and delicate in flavor to begin with.

Those sound wonderful, I love floral flavors and marshmallow seems like a great vehicle for them.

To join in on the lavender/syrup discussion, I actually have lavender syrup (and violet and rose) made by Monin. The syrup is meant for things like cocktails but I've used it to flavor frostings and cakes, when I wouldn't want any little bits in the dessert. Making your own is also a great idea, and that way would be as strong or subtle as you like.

I have been making lavender marshmallows for a while. For this volume of marshmallows I would recommend 1/2 tsp of lavender buds. Crush them thoroughly in a fine morter and pestle, and add for the last minute of the boil of the sugars.

I agree that crushing the lavender florets would be extremely helpful in reducing the fact that you are biting into the "flowers". In regards to cooking with lavender, make sure you are getting an english variety when cooking with lavender. If you are getting a "Grosso", otherwise known as a french lavender, it's extremely bitter in flavouring. If you grow your own lavender, try to get a Melissa (white flower) it's nice and sweet. Otherwise, for such a small recipe use a very small amount. Typically you only use a teaspoon in any recipe. I want to make these now!