from Martin's notebook · Desserts
Blueberry Marshmallows
I was first inspired to have a go at making marshmallows while experimenting with the recipe for Rocky Road. Since then, I have now moved on to experimenting with the addition of different tastes and colours. This Blueberry marshmallow recipe is, I have to say one of the better ones. The colour is so striking and the flavour so beautifully balanced that it usually elicits a wow whenever anybody tries it for the first time.
- Cook
- 1 hour
- Total
- 3 hours
- Makes
- 25 Chocolate Coated Blueberry Marshmallows
Jump to the methodAdded December 2011
You'll need
- 300g caster sugar
- 2 tablespoons gelatin
- 1 teaspoon vanilla extract
- 100ml water
- 150 ml Blueberry Coulis
If making the coulis yourself
- 125g Blueberries
- 2tbsp Sugar
- water
Method
Prepare your blueberry coulis. Details on the recipe showing how to make it can be found on our Blueberry Coulis page.
Take 150ml of the Blueberry Coulis and add the gelatin to it. Stir it around, pour it into your mixer bowl and then let it stand for 15 minutes or so while you prepare the sugar syrup.
Line a 3cm-deep, 22.5cm x 22.5cm (base) dish with baking paper.
Line dish with paper 
Make your sugar syrup Combine sugar and 100ml water in a saucepan over medium heat. Stir from time to time until the sugar dissolves before lowering the heat and allowing the syrup to simmer gently. Allow the syrup to simmer until it reaches the hard ball stage or around 125 degrees Celsius.
Once your syrup has reached the hard ball stage, start your mixer on a slow speed and drizzle the hot syrup slowly into the gelatine mix.
To prevent splashing, continue beating the mixture on a relatively low speed for four or five minutes until it starts to thicken before increasing to a medium / high speed for 6 to 10 minutes until it is very thick.
Add the vanilla and beat for another minute.
Drizzle syrup into the coulis 
Pour into dish Spread into prepared dish and smooth top. Set aside for a couple of hours or so until set.
Dust a cutting board with icing sugar; lift the marshmallow out of the dish and onto a board before removing the baking paper.
Cut marshmallow into 25 squares. Wetting the knife blade can help prevent it sticking too much. Dust all sides of the marshmallow with icing sugar to stop them sticking together.
It is ready to serve immediately or can be kept in an air tight container for up to a week however I think it is far better if it is dipped in chocolate first.
To do this, simply melt your chocolate and drop the marshmallow into it. Use a fork to make sure all sides are covered before setting the marshmallows aside to allow the chocolate to set.
