Oceania’s Homemade Gourmet Marshmallows
If I said the word marshmallow, would images of cookouts, barbeques and childhood pop into mind? Well, what if I told you marshmallows are sophisticated culinary wonders that are served on fine china and combined with decadent sauces on board Oceania’s luxurious ships that feature the food of French Chef Jacques Pepin.
Don’t laugh, because it’s true.
Oceania has found a way to make marshmallows gourmet and we’ve got the recipe for you. So the next time you are thinking about what you will serve at your sophisticated dinner party or even at your upcoming holiday dinner, think of marshmallows.
- 6 gelatin sheets
- 3/4 cup cornstarch
- 3/4 cup powdered sugar
- 2 tbsp. and 1/4 cup water
- 1 and 1/4 cup granulated sugar
- 1 and 1/2 tsp. honey
- 2 to 3 large egg whites
- 1 tsp. vanilla extract
- non-stick cooking spray
- Place the gelatin sheets in a medium bowl and cover with an inch of cold water.
- Spray an 8-inch square baking pan with non-stick cooking spray.
- In a bowl, sift together the cornstarch and powdered sugar. Sprinkle 1/3 of this mixture into the baking pan.
- In a saucepan, combine water, granulated sugar and honey and mix over medium heat. Bring the mixture to a boil and use a pastry dish to brush sugar crystals into the syrup. Continue to boil until the syrup is at 230 to 240 degrees Fahrenheit on a candy thermometer.
- Whisk the egg whites on medium speed so that they are frothy and begin to hold their shape. This should take 3 to 5 minutes.
- Take the gelatin sheets out of the bowl and wring them of their moisture. Place these sheets in the syrup and let them dissolve completely.
- While the mixer is on a medium to low speed, add the syrup and vanilla to the egg whites and continue to whip on medium to high speed until the mixture has thickened and the mixer leaves a trail that is not filled immediately. The mixture should now be about 115 degrees Fahrenheit.
- Spray a rubber spatula with non-stick cooking spray and use it to transfer the mixture into the baking pan. Smooth the top and spread 1/3 of the remaining cornstarch over the top of the mixture. Let it cool for about 2 hours.
- Use the remaining cornstarch on the knife or instrument you will use to cut the marshmallows into smaller pieces.
There you have it – gourmet marshmallows. Now tell me, how do they taste?