It took a while, but the special post for Pink October like I do every year: Pink October: Truffled Vanilla Cupcake, Champagne & Strawberry Gelée with Coulis in Pink October and Pink October: Drink Miss G, it’s here!
October (Pink October) is the official month to raise awareness against Breast cancer. Every year it improves, but the incidence is still high. However, when discovered early In addition to modern treatment, the chances of a cure are very high.
So, my dear readers: prevention! Mammogram It’s not fun, it hurts, it’s tight and everything else (no, I’ve never done it, but I’ve heard several reports), it’s a necessary “evil”. Don’t let it pass you by. How are we going to be able to eat without health? 😉
For this year’s recipe, I followed last year’s and the basic ingredient is from the biritas house: champagne (ok, it’s sparkling… let’s keep the glamour, OK?). Instead of drinking it, let’s eat it.
Solid Champagne, well… almost. No fancy techniques, it’s just good old marshmallow. Marshmallow de Champagne! All credits to Stella author of BraveTart, base recipe is hers.
I have already made other recipes marshmallow (Chocolate Marbled Marshmallow and Capim-Santo Marshmallows), this time it turned out how I wanted: very tall and fluffy.
No, it won’t taste like industrialized American marshmallow and will remind you of marshmallow. For me, that taste we associate with marshmallow is flavoring.
Even though marshmallow is a bomb of sugar and air, the taste of champagne is easily perceived with the background of alcohol. Little, but there is.
So, don’t give it to the kids. This version is for grown-ups. As the days go by it gets softer.
Marshmallow de Champagne
Makes: 50 pieces
- 23 g gelatin powder (colorless and tasteless)
- 165 g champagne (#1; or Sparkling )
- 165 g liquid glucose (transparent)
- 240 g champagne (#2; or Sparkling )
- 420 g crystal Sugar
- 1,5 g refined salt
- impalpable icing sugar (August)
- 1/2 vanilla bean (optional)
- Food coloring (optional)
1 cup: 250mL | 1 tablespoon: 15mL.
- In the mixing bowl, place the Champagne #1 and sprinkle over the gelatin powder. Reserve.
- Prepare a pan (English cake, 28x11x6cm) greased with oil. Reserve.
- In a tall pan, add Champagne #2, heat over medium-low heat until reduced by half: 120g. Measure the reduction and if it reduces further, correct by adding more champagne until you reach the 120mL mark.
- Add crystal sugar, salt and liquid glucose to the reduction. Place over medium heat, mix only at the beginning to distribute the sugar and glucose well.
- Cook the syrup until it reaches 115ºC (soft candy point), which may take 15-20 minutes. Remove from heat and let cool to 98-100ºC.
- Turn on the mixer at low speed and pour in the syrup. Beat slowly for the gelatin to dissolve. Then, beat at maximum speed until it triples in volume.
- Transfer the marshmallow to the prepared pan, distributing it as best as possible. Knock the pan against a flat surface to level it as much as possible.
- Let it rest for 5 hours (minimum) at room temperature. Or sprinkle icing sugar on top, cover with plastic and refrigerate for 4 hours or overnight.
- Carefully remove the marshmallow block and cut to the desired size, sprinkling with powdered sugar to prevent them from sticking together.
- Store in a well-sealed container.
- Adapted: Champagne Marshmallows
- Measurements: all measurements were by weight/mass, even liquids. As Stella’s recipe was in ounces, I preferred to weigh everything, as there are differences when the ounce is for dry and wet. As I don’t know how she did it, I adapted it to my reality.
- Mixer: I recommend using a powerful/planetary mixer, as the mixture cools it becomes more consistent.
- vanilla bean: I didn’t use it this time, I added a few drops of extract.
- Greased pan: I followed Stella’s instructions to use an oiled pan, it came out easier compared to baking paper, and wasted less. But it still sticks and hurts the marshmallow a little.
