Matcha & Mint Marshmallows
One of my favourite comfort treats is hot chocolate, there's something about snuggling up on the sofa with a cosy blanket and.a mug of steaming hot chocolate. but a hot chocolate just wouldn't be the same without marshmallows. Que my mint matcha marshmallows. Matcha Ireland has to be my favourite matcha I drink it like everyday so incorporating it into something I love the most seems so right.
25g cornflour
25g icing sugar
6 gelatin leaves
225g caster sugar
25g liquid glucose
2 egg whites
1 tbsp matcha ireland organic matcha green tea powder
few drops peppermint oil
Mix the cornflour and icing sugar in a small bowl. Prepare a 20cm square tin by greasing with sunflower oil, lining with a double layer of cling film, re-grease and coat with a layer of cornflour and icing sugar.
Soak the gelatin leaves in cold water for 6-8 minutes until softened.
While the gelatine leaves are soaking place the sugar, glucose and 100ml water in a medium saucepan over a high heat. Bring the the boil and continue to simmer until the temperature reaches 100°C. Once it has reaches this temperature add the egg whites to a stand alone mixer fixed with a whisk attachment and whisk until stiff peaks form, at this stage the sugar should have reached 121°C, slowly pour into the egg whites while the machine is running.
Add the gelatine leaves along with 25ml water to a small saucepan and heat over a low heat until just melted. Slowly whisk it in also followed by the matcha and peppermint oil.
Beat for 5-6minutes until it has cooled a little. Pour into the prepared tin, flatten out and sieve over more of the cornflour/icing sugar mix to coat the top. leave to set for at least 2 hours, once set cut into 36, 3cm squares, sprinkle over the remaining cornflour and icing sugar and toss to coat. this will stop them sticking together. once set, using a small Christmas tree cutter, cut out 26 small Christmas trees.
Make your favourite hot chocolate and add them to it or pop them in gift bags to give as edible gifts.
25g icing sugar
6 gelatin leaves
225g caster sugar
25g liquid glucose
2 egg whites
1 tbsp matcha ireland organic matcha green tea powder
few drops peppermint oil
Mix the cornflour and icing sugar in a small bowl. Prepare a 20cm square tin by greasing with sunflower oil, lining with a double layer of cling film, re-grease and coat with a layer of cornflour and icing sugar.
Soak the gelatin leaves in cold water for 6-8 minutes until softened.
While the gelatine leaves are soaking place the sugar, glucose and 100ml water in a medium saucepan over a high heat. Bring the the boil and continue to simmer until the temperature reaches 100°C. Once it has reaches this temperature add the egg whites to a stand alone mixer fixed with a whisk attachment and whisk until stiff peaks form, at this stage the sugar should have reached 121°C, slowly pour into the egg whites while the machine is running.
Add the gelatine leaves along with 25ml water to a small saucepan and heat over a low heat until just melted. Slowly whisk it in also followed by the matcha and peppermint oil.
Beat for 5-6minutes until it has cooled a little. Pour into the prepared tin, flatten out and sieve over more of the cornflour/icing sugar mix to coat the top. leave to set for at least 2 hours, once set cut into 36, 3cm squares, sprinkle over the remaining cornflour and icing sugar and toss to coat. this will stop them sticking together. once set, using a small Christmas tree cutter, cut out 26 small Christmas trees.
Make your favourite hot chocolate and add them to it or pop them in gift bags to give as edible gifts.
To purchase their tea clink the link and don't forget, you can use my discount code. SKW15 and don't forget to tag me in your creations or let me know how you get on.