1 1/2 cup (300 g) granulated sugar
2 tsp powdered glucose
3/4 oz (15 g) gelatine
1 1/4 cup (1/2 pint) 300 ml tepid water
1-2 tbsp orange flower water
1 egg white, stiffly beaten
icing sugar (confectioners sugar)
2 tsp powdered glucose
3/4 oz (15 g) gelatine
1 1/4 cup (1/2 pint) 300 ml tepid water
1-2 tbsp orange flower water
1 egg white, stiffly beaten
icing sugar (confectioners sugar)
method
1. Put the sugar and glucose in a heavy based saucepan together with 1/4 pt (150 ml) of the tepid water and heat until the sugar has dissolved.
2. Boil until a small drop of the mixture placed in cold water forms a small ball which is hard enough to retain its shape.
3. In the meantime, dissolve the gelatine in the remaining tepid water in a bowl. Keep warm.
4. Whisk the gelatine into the boiling sugar and water.
5. Add the orange flower water, followed by the egg white, whisking all the time.
6. The mixture should reach a thick and stiff consistency, which may take as long as 20 minutes.
7. Line a shallow square tin with greaseproof paper and sprinkle over the icing sugar.
8. Pour in the marshmallow mixture and leave to set.
9. Cut into small rounds or squares, roll in icing sugar and leave to dry for about a day.
2. Boil until a small drop of the mixture placed in cold water forms a small ball which is hard enough to retain its shape.
3. In the meantime, dissolve the gelatine in the remaining tepid water in a bowl. Keep warm.
4. Whisk the gelatine into the boiling sugar and water.
5. Add the orange flower water, followed by the egg white, whisking all the time.
6. The mixture should reach a thick and stiff consistency, which may take as long as 20 minutes.
7. Line a shallow square tin with greaseproof paper and sprinkle over the icing sugar.
8. Pour in the marshmallow mixture and leave to set.
9. Cut into small rounds or squares, roll in icing sugar and leave to dry for about a day.
serving amount
makes 36
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