Dessert: Chai Marshmallows

They won't warm you up, but these spiced marshmallows are the perfect pairing for an afternoon cup of chai.

Ingredients

3/4 c. milk
3 chai tea bags
2 1/4 c. castor (superfine) sugar
1 tbsp. glucose syrup
2 tbsp. powdered gelatin
2 large egg whites

Instructions

Lightly spray a 8- by 12-inch slice tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil. Bring the milk to a simmer in a small saucepan, add the tea bags and infuse for 5 minutes to make a strong tea. Cool slightly.
Combine 2 cups of the sugar, the glucose and 3/4 cup water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 260 degrees F on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
Meanwhile, pour the chai into a shallow microwave-safe bowl, slowly whisk in the gelatin and set aside for 5 minutes. Heat in the microwave for 30 –45 seconds on High (100 percent), or until the gelatin has dissolved.
When the sugar syrup reaches 239 degrees F, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
When the sugar syrup reaches 260 degrees F, turn off the heat and allow the bubbles to subside.
Increase the mixer speed to medium–high and gradually pour the gelatin mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Increase the speed to high and whisk until the mixture is very thick and holds its shape, about 6 –8 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2 –3 hours, until set.
Meanwhile, to make the spice sugar coating, mix the sugar and spices together.
Dust the top of the marshmallow with some of the coating and turn out onto a clean surface. Dust the bottom with more coating. Use a large knife sprayed lightly with oil to cut the marshmallow into 15 squares, then cut each square into two triangles. Toss the marshmallow pieces in the remaining coating, dusting off excess.

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