Dessert: Blood Orange and Coconut Marshmallows

Recipe by William Werner, San Francisco's, Craftsman and Wolves The key to making even and distinct layers? Smoothing them out with an oiled offset spatula and letting the first layer cool completely before topping.

Ingredients

Nonstick vegetable oil spray
3 1/4 teaspoons powdered gelatin
3/4 cup granulated sugar
1/2 cup fresh blood orange juice
5 tablespoons light corn syrup, divided
5 drops (or more) red food coloring

Instructions

Line a 13x9 1/2" rimmed baking sheet (or use a 13x9" baking pan; marshmallows will be a bit taller) with a silicone baking mat or parchment paper and lightly coat with nonstick spray. Place 1/4 cup water in the bowl of a stand mixer fitted with whisk attachment and sprinkle gelatin over. Let stand until softened, about 10 minutes.
Stir granulated sugar, blood orange juice, and 2 tablespoons corn syrup in a small saucepan fitted with thermometer; bring to a simmer over medium-high heat. Cook until thermometer registers 230 °.
Meanwhile, add remaining 3 tablespoons corn syrup to gelatin mixture. As soon as thermometer registers 230 ° and with mixer on high speed, add blood orange syrup to gelatin mixture, drizzling down the side of the bowl. Beat until soft, collapsing peaks form and bowl feels cool to the touch, about 5 minutes.
Mix in red food coloring, adding more to reach desired color.
Working quickly, scrape blood orange mixture into prepared pan; smooth into an even layer with an offset spatula lightly coated with nonstick spray. Let cool.

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