Rose Water Marshmallow Knots

Tim Clark
Cook time 30 mins + refrigeration
Servings 30

Ingredients

500g castor sugar
25g corn syrup or liquid glucose
150ml water
10ml Rose water
30g gold leaf gelatin (leave to soaked in cold water bath for 10 minutes)
3 fresh egg whit
5 drops Liquid Red food colouring

Rose Water Marshmallow Knots

Method

In a saucepan combine the first 4 ingredients, sugar, corn syrup, water and rose water and cook over a medium heat until it reaches 120.c. whilst this is boiling and before coming to temperature, begin whisking the egg whites on a medium speed for about 2 minutes and maintaining this speed until the cooked sugar has reached 120.c.

 Once the sugar has reached 120.c remove it from the heat and add the pre soaked gelatine into the hot syrup, squeeze off excess water before adding. At this time add the colouring and stir through until dissolved. Slowly stream hot sugar mixture into the whisked egg whites on a medium speed. Once all the syrup has been added turn the speed of the mixer up to top speed and whisk for approximately 4 – 5 minutes or until it has doubled in volume and the peaks of the marshmallow are very stiff.

Place mixture into a piping bag fitted with a plain tipped pipping nozzle.

Take a sheet of baking paper the size of an A4 sheet of paper and roll it to create a hollow tube approximately the diameter of 1.5cm. Seal the paper with sticky tape or a rubber band to prevent it from unrolling. Stand the paper tube up and from the top pipe the marshmallow into the tube until it is full. Repeat this until all marshmallow is used up then place the paper marshmallow tubes in the fridge for 2 hrs or until firm and set. Once set unravel the paper tubes and pull the marshmallow off the paper, toss lightly into cornflour and tie into knots and leave in an airtight container.