{"id":2210,"date":"2011-02-09T21:19:51","date_gmt":"2011-02-09T13:19:51","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2210"},"modified":"2011-02-12T17:36:02","modified_gmt":"2011-02-12T09:36:02","slug":"espresso-marshmallows","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/espresso-marshmallows\/","title":{"rendered":"Espresso marshmallows"},"content":{"rendered":"

\"\"<\/a>\u00a0<\/p>\n

A good espresso is something that is celebrated in our house.\u00a0 For the past few years G has immersed himself into the world of caffeine and has become quite the self-educated connoisseur.\u00a0 His love of this habit (for want of a better word) has also meant that half of our kitchen bench space is dedicated to a fully manual coffee machine (a smaller version of\u00a0those you see in a cafe’) and a rather large conical burr grinder to go with it.<\/p>\n

The benefits of all of this is that we can have wonderful coffee whenever we desire.\u00a0 It also makes it much easier for me to\u00a0create \u00a0things that include “a shot of espresso”.\u00a0 Because I have this advantage I have wanted to make something that incorporated coffee for quite some time, so when I saw a recipe for Espresso Marshmallows I knew it would have to be on my list.<\/p>\n

Given it was Valentine’s day soon and I was making raspberry marshmallows<\/a>\u00a0for that occasion, it seemed like a perfect time to make an extra batch flavoured with coffee.<\/p>\n

espresso marshmallows\u00a0(original recipe from <\/span>Australian Gourmet Traveller<\/span><\/a>\u00a0adapted by Fiona at Food 4 Thought)\u00a0\u00a0\u00a0
\nmakes approximately 40 pieces<\/span><\/p>\n

Ingredients<\/span>
\n<\/em>flavourless oil such as vegetable or canola
\n2\u00bd\u00a0gelatine leaves (titanium strength)*
\n30ml\u00a0(1ozs) espresso, cooled
\n330g (1\u00bd cups)\u00a0white sugar
\n160ml (2\/3 cup) corn or glucose\u00a0syrup\u00a0\u00a0
\nscraped\u00a0seeds of 1 vanilla bean or 1 teaspoon of vanilla paste
\n160g\u00a0\u00a0(1 cup plus 2 tablespoons) pure icing (powdered) sugar
\n10g\u00a0(1 tablespoon) Dutch cocoa
\n10g (1 tablespoon)\u00a0cornflour\u00a0\u00a0\u00a0<\/p>\n

Preparation
\n<\/span>Lightly grease a 22cm x 22cm (9″ x 9″) pan with oil.<\/p>\n

Break gelatine into small pieces, combine in the bowl of an electric mixer with coffee and 50ml cold water and set aside.\u00a0 Combine sugar, corn syrup and 125ml water in a small saucepan, stir over medium-high heat until sugar dissolves, then bring to the boil and cook until syrup reaches 115C on a sugar thermometer (2-3 minutes).\u00a0<\/p>\n

Whisk gelatine mixture on low speed, add hot syrup in a thin steady stream down the side of the bowl, add vanilla and whisk on high speed until thick and fluffy and tripled in volume (8-10 minutes).\u00a0 Spoon into prepared tin, quickly smooth top with a lightly oiled spatula and stand at room temperature until set (2-3 hours).<\/p>\n

Sift icing sugar, cocoa and cornflour into a bowl.\u00a0 Turn marshmallow out of tin onto a lightly oiled piece of baking paper, cut into 3cm cubes with a lightly oiled knife, then toss in cocoa mixture.\u00a0 Store in an airtight container, in cocoa mixture, until required. Marshmallows will keep for a week.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *Because of the ingredients (lack of egg whites to encapsulate the air) I was very dubious as to the result I would get but they worked well.\u00a0 *I followed the same process I used for my raspberry marshmallows and melted the gelatine before adding the hot syrup.\u00a0 This ensured that the gelatine would be evenly distributed throughout the mixture.\u00a0\u00a0*All gelatine will vary in how much it will take to set a set quantity of liquid.\u00a0 Make sure you read the instructions of the packet.\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n

\"\"<\/a><\/strong><\/p>\n

ease: 7.5\/10.<\/strong>\u00a0 Not that difficult but you will need a candy thermometer.
\nprep time: 15mins.<\/strong>
\ncooking time: 10mins <\/strong>plus setting and cutting
\ntotal:\u00a025 mins<\/strong> plus setting and cutting (which took me about 30 mins)<\/p>\n

taste: 8\/10.<\/strong>\u00a0 These were yummy although the texture was a little sticky.\u00a0 I think it was due to me having different strength gelatine leaves than what the recipe specified.\u00a0<\/p>\n

When I popped these into my mouth they tasted like a burst of espresso laced with condensed milk, never a bad thing!\u00a0 I couldn’t eat many of these because to me they were quite sweet.\u00a0 Those coffee lovers who tried these loved them.\u00a0\u00a0<\/p>\n

would I make it again:\u00a0Yes <\/strong>and just make sure I had the right gelatine to get the texture right\u00a0\ud83d\ude42<\/p>\n","protected":false},"excerpt":{"rendered":"<\/p>\n

A good espresso is something that is celebrated in our house. For the past few years G has immersed himself into the world of caffeine and has become quite the self-educated connoisseur. His love of this habit (for want of a better word) has also meant that half of our kitchen […]<\/p>\n","protected":false},"author":2,"featured_media":2237,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[64,57,81,28,93,29],"tags":[134,127,4,101,19,102],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2210"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2210"}],"version-history":[{"count":11,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2210\/revisions"}],"predecessor-version":[{"id":2242,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2210\/revisions\/2242"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2237"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2210"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2210"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2210"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}