Week of Love Festival
You'll love these mouth-watering heart-shaped marshmallow confections from Great Performances. Sweet and Sour Peach Shnapps, Chocolate Mint, Kahlua Marble flavors will be featured at all of the renowned caterer’s partner cafes during the week of February 14th – 20th. Get the list of Cafes. They can also be recreated at home with the recipes below.
(created by Pastry Chef Newton Pryce)
Sweet and Sour Peach Schnapps Marshmallow
1.8 ounces gelatin
8 ounces peach puree, kept cold for hydration
24 ounces granulated sugar
12 ounces glucose syrup
2 ounces passion fruit puree
2 ounces meyer lemon juice
1 ounce white vinegar
6 ounces water
4 ounces peach schnapps
I ounce invert sugar
Line a 12 x 16 pan with parchment paper, coat it with a very thin layer of vegetable oil.
Combine all purees in a bowl, sprinkle with the gelatin and allow it to hydrate. Combine the sugar, glucose syrup, meyer lemon juice, invert sugar and water in a sauce pan and cook without stirring until it reaches a soft-ball stage (234-240 F).
Pour the hot sugar syrup slowly down the side of the mixing bowl, taking care to avoid sugar burns (use a splash guard if you have one). Allow to cool for a few minutes. While the syrup cools, melt the hydrated gelatin mixture over a water bath.
Using an electric mixer, mix the melted gelatin, white vinegar, and peach schnapps into the cool syrup at medium speed. When all of the ingredients are added, bring the mixture up to full speed and whip until the mixture is fluffy and stiff, about 8 minutes.
Pour the marshmallow into the parchment lined pan and smooth with an oil offset spatula if necessary, allow to set, uncovered at room temperature for 5 hours or overnight.
Sift confection sugar over the marshmallow. Turn slap onto a cutting board, peel off paper and dust with more powder sugar, cut into heart shapes using cookie cutters and dredge again in the powder sugar. Shake off excess sugar before serving.
Chocolate Mint Marshmallow
1/3 cup plus 4 tbsp cocoa powder, divided
1-1/4 cup plus 1 tbsp water, divided
1 tbsp peppermint extract
3 envelopes or ¾ ounce gelatin
2 cups granulated sugar
3/4 cup light corn syrup
1/2 cup powdered sugar
2 tbsp cornstarch 12 ounces chopped chocolate or chocolate coating (optional)
Prepare a 9 x 13 pan by lining it with parchment paper and spraying the parchment paper liberally with nonstick cooking spray.
Place ¼ cup plus 1 tbsp water and 1 tbsp peppermint extract in a small microwave-safe bowl, and microwave for 2 minutes. Pour 1/3 cup cocoa powder over the hot water, and stir or whisk to dissolve the cocoa. Set aside.
Place ½ cup cold water in the bowl of a large stand mixer. Sprinkle the gelatin on top and stir briefly to distribute. Let gelatin sit and dissolve for at least 5 minutes. Spoon the warm cocoa mixture into the gelatin, and stir or mix on low to thoroughly combine. Place remaining 1/2 cup of water, corn syrup, and sugar in a medium saucepan over medium-high heat. Stir to dissolve the sugar.
Allow the mixture to cook without stirring until it reaches 240 degrees. Brush down the sides occasionally with a wet pastry brush to avoid crystallization. While the candy cooks, briefly run the mixer on low once or twice to ensure the gelatin and cocoa is well-mixed. Once the candy reaches the proper temperature, remove it from the heat immediately. Allow it to cool for five minutes, turn the electric mixer to low, and slowly pour the hot syrup down the side of the mixer bowl. Be careful, as the syrup is extremely hot. If you have a large (at least 3 cup) liquid measuring cup with a spout, you can transfer the hot syrup to the cup before pouring to make it easier.
Gradually increase the speed of the mixer to high. Whip the marshmallow mixture for 15-20 minutes, or until it is stiff and shiny. You can tell it is done when you stop the mixer and lift up the beater, the marshmallow will slowly drip back down into the bowl in a thick, shiny stream.
Pour the marshmallow into the prepared pan and smooth the top. Allow it to sit and firm up at room temperature for at least 10 hours or overnight.
Sift the powdered sugar, 4 tbsp cocoa powder, and cornstarch together.
Cover your workstation with waxed paper to protect it, and liberally sprinkle the surface with the sugar/starch mixture. Sprinkle the top of the marshmallow with the sugar/starch coating, and flip the marshmallow face down onto the prepared surface.
Carefully peel back the foil from the marshmallow. Spray a large smooth-bladed knife with nonstick cooking spray, and coat both sides with the coating powder. Cut the marshmallow into squares, coating the knife blade with sugar/starch as needed. Roll the cut edges of the marshmallows in the coating mixture so that all sides are smooth and not sticky.
If desired, melt 12 ounces chocolate coating (or temper 12 ounces chocolate) and dip the cut marshmallows halfway into the chocolate. The chocolate needs to be able to set without refrigeration (which will ruin the texture of the marshmallows) so use only tempered chocolate or chocolate coating for dipping. To save marshmallows, store them in a dry airtight container in a temperate, dry location. Do not refrigerate them or keep them in a very humid place. Fresh marshmallows go stale after about a week, so these are best eaten soon after they are made.
Kahlua Marble Marshmallow
1.9 ounce gelatin
24 ounces s granulated sugar
12 ounces glucose syrup
4 ounces Kahlua
6 ounces water
4 ounces peach schnapps
4 ounce invert sugar
Line a 12 by 16 pan with parchment paper, coat this with a very thin layer of vegetable oil.
Pour 8 ounce of water in a bowl, Sprinkle with the gelatin and allow it to hydrate. Combine the sugar, glucose syrup, invert sugar and water in a sauce pan and cook without stirring, Until it reaches the soft-ball stage (234-240 F)
Pour the hot sugar syrup slowly down the side of the mixing bowl at medium speed, please be very careful sugar burns, use a splash guard if you have one, allow to cool to 214 F, while the syrup cools, melt the hydrated gelatin mixture over water bath.
Mix the melted gelatin into the cool syrup at medium speed, when all of the gelatin mixture is added, bring the mixture up to full speed and whipped until mixture is fluffy and stiff about 8-10 minutes.
Pour marshmallow into the parchment lined pan and smooth with an oil offset spatula if necessary, drop the 4 ounce kahlua over the marshmallow and swirl around with a tooth pick to create the marble effect, allow to set uncovered at room temperature for 10--12 hours.
Sift confection sugar over the marshmallow. Turn slap onto a cutting board, peel off paper and dust with more powder sugar, cut into heart shape and dredge again in the powder sugar and shake off excess power sugar.