This is a delightfully indulgent and sinfully good ADULT treat. These Irish Cream Liqueur marshmallows are pillowy soft and would make a lovely inclusion to any Christmas gift hamper. Serve on top of hot chocolate with whipped cream and relax in front of a roaring log fire.
Alternatively, pop three or four on a stick, coat in chocolate and roll in chopped nuts.
These are truly delicious. However due to the alcohol and fat content in the cream liqueur, these marshmallows get a slightly gritty texture after a couple of days so are best eaten fresh. However, they'll keep a good couple of weeks in an air tight container for putting on top of hot chocolate and the texture isn't an issue when they're melted !
This recipe is adapted from River Cottage
500g sugar
Alternatively, pop three or four on a stick, coat in chocolate and roll in chopped nuts.
These are truly delicious. However due to the alcohol and fat content in the cream liqueur, these marshmallows get a slightly gritty texture after a couple of days so are best eaten fresh. However, they'll keep a good couple of weeks in an air tight container for putting on top of hot chocolate and the texture isn't an issue when they're melted !
This recipe is adapted from River Cottage
500g sugar
250mls water
2 sachets (about 24g) of gelatine granules - I used Dr Oeteker
125ml Bailey's Irish Cream Liqueur
125ml Bailey's Irish Cream Liqueur
2 egg whites - room temperature
Put the sugar and water in a large heavy based pan.
Put the Bailey's in a small bowl, sprinkle on the gelatine granules (you may want to stir) and leave to bloom for about 10 minutes.
Bring the sugar and water to the boil. Do NOT stir. Boil for about 5 mins until the sugar temperature reaches 122 deg C. You will need a little digital probe thermometer and these can be purchased for under £5.00 including postage on Ebay.
Put the sugar and water in a large heavy based pan.
Put the Bailey's in a small bowl, sprinkle on the gelatine granules (you may want to stir) and leave to bloom for about 10 minutes.
Bring the sugar and water to the boil. Do NOT stir. Boil for about 5 mins until the sugar temperature reaches 122 deg C. You will need a little digital probe thermometer and these can be purchased for under £5.00 including postage on Ebay.
When the temperature of the sugar syrup reaches 110deg C, whip the egg whites to stiff peak.
When the sugar syrup gets to 122deg C , remove from the heat. Allow to sit for a minute or so and then stir in the Baileys / gelatine mix.
Whilst beating the egg whites, slowly pour in the sugar syrup mix - avoiding it directly touching the beaters. You can use a hand held mixer for this.
When thickened (but pourable) - pour into a lightly oiled Swiss Tray Bake silicone bakeware mould. Allow to set for at least 3 hours until firm.
Cut into squares and then roll in a 50 : 50 mix of powdered sugar and cornflour - or into cocoa powder.
Sarah-Jane Nash - September 2012
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