The 1st Blog of Christmas
Almost one year ago, Champagne reigned as the Main Ingredient. Worthy for more than just drinking, Champagne is a sophisticated ingredient for cooking. Its effervescence adds a unique depth and flavor to ordinary dishes, as well as a refreshing finesse to desserts. When given the opportunity to utilize Champagne in dessert, not for pairing but rather including it as an ingredient, oddly, marshmallows immediately came to mind. Why? For one, some time last year I had become obsessed with perfecting my marshmallow recipe – one that is so pillowy and delicate in texture it just melts like a soft kiss on your tongue. And two – the idea of sparkling Champagne + marshmallows …one word, swoon. I figured that if fruit juices and purees could be substituted for the water in recipes, why not use Champagne. So I set to work to develop a recipe using the bubbly.
With this First Blog of Christmas, I raise a glass of Champagne to toast Jennifer Iannolo and Mark Trafoya, the sensual gourmands behind The Gilded Fork, for welcoming me into their family with open hearts and open minds. Thank you for accepting me, for giving me the opportunity to write, explore and experience, and for sharing your adventures and excitement. Your passion for understanding, experiencing and celebrating the pleasures of gastronomy via the senses, as well as your appreciation for and reverence with which you approach food is so inspiring and has united passionate cooks and gourmands worldwide. So, inspired by my toast and since we’re so enamored with the lightness of Champagne, I have reworked and recreated my Champagne marshmallows for you.
I hesitate to count the pounds of sugar I’ve consumed while testing recipes. After many reluctantly tossed batches, I have finally achieved one so divine, so gentle, so pristine. Of the versions I’ve attempted, the most enticing is made with whipped egg whites and an Italian meringue, as both provide stability and ensure an irresistibly gentle texture. Sure this new recipe may seem a tad more finicky, but it is well worth the time and effort, as its ethereal lightness clearly surpasses the original.
Subtly flavored with the essence of Champagne, these are a just excuse to revel in the pleasure of the senses. Whimsical and reminiscent of childhood, I know of no other sugar-coated libation capable of making adults as gleeful as a homemade marshmallow.
Although marshmallows, requiring few ingredients, are fairly simple to make, they also introduce several confectionary and pastry skills to the maker. They are a study in the techniques of egg whites, sugar syrup, and Italian meringue, and rewarding and unctuously satisfying in only 15 minutes.
Some science behind the marshmallow:
*Bringing the egg whites to room temperature will achieve maximum volume when beating, allowing them to triple in volume. Separate the eggs when cold and then warm egg whites to room temperature before using. Only whip to firm, glossy peaks, being careful not to over beat.
*An Italian Meringue (sugar syrup slowly poured into beating egg whites) creates a more stable, yet lighter solution. But make sure that your sugar syrup does not exceed 240 degrees F or it will curdle the whites (I know this from experience).
*Beating air into the meringue/gelatin solution produces a strong structure comprised of small air bubbles resulting in an end product that is light and spongy. The gelatin will eventually set and in doing so, will trap the air that has been added to the mixture from beating.
*Corn syrup is a hygroscopic substance (meaning it attracts moisture). While it is necessary to assist in the inversion of sugar (the chemical breaking of the link between the glucose and fructose units which results in a mixture of: sucrose, glucose and fructose) to minimize the chances of crystallization while making the sugar syrup, I found that too much (as in the 1st recipe) creates a denser marshmallow. Reducing the amount corn syrup will yield a lighter textured marshmallow since while still increasing the shelf life.
*The addition of egg whites also almost doubles the end product, so as it appears that the amount of sugar has been cut in half, it actually yields about the same amount as the original recipe.
Tempting? I hope so.
Updated Champagne Marshmallows
Makes approx. 50 1-inch square marshmallows
Ingredients
2 envelopes (.25 ounces each) unflavored gelatin
½ cup chilled Champagne
1 cup sugar
¼ cup corn syrup
1/3 cup Champagne
3 egg whites, at room temperature
¼ teaspoon salt
1 tablespoon vanilla extract or the seeds of ¼ of a vanilla bean
Powdered sugar
Equipment
Rimmed baking sheet
Standing mixer
Candy thermometer
Preparation
Prepare a rimmed sheet ban or baking sheet with parchment paper, coated with non-stick spray or vegetable oil.Pour the chilled Champagne into a small bowl and sprinkle the gelatin over to soften. Soak for 5 minutes.
[Chef’s Note: We recommend opening the bottle when it’s chilled, and pouring out the ¼ cup needed at room temperature into a separate measuring cup. Place it on the counter to bring it to room temperature and store the rest in the refrigerator. It is never wise to open a bottle of Champagne at room temperature, as the gases become more explosive as the temperature of the liquid increases.]
Place the egg whites in the bowl of a standing mixer and start whipping at low speed using the whisk attachment. Combine the sugar, corn syrup and Champagne in a heavy saucepan. Bring to a boil and cook until it reaches 240 degrees F (soft ball stage) on a candy thermometer, about 7 minutes. Meanwhile, increase the speed of the whipping whites to medium-high and continue to whip until firm, glossy peaks form. Soften the gelatin over low heat to liquefy. When the temperature reaches 240 degrees F, slowly drizzle the syrup down the side of the bowl in a slow and steady stream into the egg whites. Add the softened gelatin and mix at medium-high speed until very fluffy, about5-7 minutes. Add the salt and vanilla and incorporate into the mixture. Pour into the prepared pan and smooth with an oiled spatula or your hands. Let sit uncovered at room temperature for 10-12 hours. Once set, the marshmallows become light, ethereal mountains of sweet pleasure.
Remove marshmallows from pan, placing the parchment paper side on a cutting board. Using either an oil-coated knife or cold water for dipping, cut the marshmallow slab into equal 1 inch squares. Toss each into sifted powdered sugar, shaking off excess. As these are made with egg whites, they are more susceptible to spoilage, so they must be eaten within 3-4 days.
[Chef’s Note: Variation: Dip finished marshmallows in other coatings such as coconut, sugar sprinkles, or whatever your imagination fancies. These also make gorgeous gifts for holiday giving!]
With this First Blog of Christmas, I raise a glass of Champagne to toast Jennifer Iannolo and Mark Trafoya, the sensual gourmands behind The Gilded Fork, for welcoming me into their family with open hearts and open minds. Thank you for accepting me, for giving me the opportunity to write, explore and experience, and for sharing your adventures and excitement. Your passion for understanding, experiencing and celebrating the pleasures of gastronomy via the senses, as well as your appreciation for and reverence with which you approach food is so inspiring and has united passionate cooks and gourmands worldwide. So, inspired by my toast and since we’re so enamored with the lightness of Champagne, I have reworked and recreated my Champagne marshmallows for you.
I hesitate to count the pounds of sugar I’ve consumed while testing recipes. After many reluctantly tossed batches, I have finally achieved one so divine, so gentle, so pristine. Of the versions I’ve attempted, the most enticing is made with whipped egg whites and an Italian meringue, as both provide stability and ensure an irresistibly gentle texture. Sure this new recipe may seem a tad more finicky, but it is well worth the time and effort, as its ethereal lightness clearly surpasses the original.Subtly flavored with the essence of Champagne, these are a just excuse to revel in the pleasure of the senses. Whimsical and reminiscent of childhood, I know of no other sugar-coated libation capable of making adults as gleeful as a homemade marshmallow.
Although marshmallows, requiring few ingredients, are fairly simple to make, they also introduce several confectionary and pastry skills to the maker. They are a study in the techniques of egg whites, sugar syrup, and Italian meringue, and rewarding and unctuously satisfying in only 15 minutes.
Some science behind the marshmallow:
*Bringing the egg whites to room temperature will achieve maximum volume when beating, allowing them to triple in volume. Separate the eggs when cold and then warm egg whites to room temperature before using. Only whip to firm, glossy peaks, being careful not to over beat.
*An Italian Meringue (sugar syrup slowly poured into beating egg whites) creates a more stable, yet lighter solution. But make sure that your sugar syrup does not exceed 240 degrees F or it will curdle the whites (I know this from experience).
*Beating air into the meringue/gelatin solution produces a strong structure comprised of small air bubbles resulting in an end product that is light and spongy. The gelatin will eventually set and in doing so, will trap the air that has been added to the mixture from beating.
*Corn syrup is a hygroscopic substance (meaning it attracts moisture). While it is necessary to assist in the inversion of sugar (the chemical breaking of the link between the glucose and fructose units which results in a mixture of: sucrose, glucose and fructose) to minimize the chances of crystallization while making the sugar syrup, I found that too much (as in the 1st recipe) creates a denser marshmallow. Reducing the amount corn syrup will yield a lighter textured marshmallow since while still increasing the shelf life.
*The addition of egg whites also almost doubles the end product, so as it appears that the amount of sugar has been cut in half, it actually yields about the same amount as the original recipe.
Tempting? I hope so.
Updated Champagne Marshmallows
Makes approx. 50 1-inch square marshmallows
Ingredients
2 envelopes (.25 ounces each) unflavored gelatin
½ cup chilled Champagne
1 cup sugar
¼ cup corn syrup
1/3 cup Champagne
3 egg whites, at room temperature
¼ teaspoon salt
1 tablespoon vanilla extract or the seeds of ¼ of a vanilla bean
Powdered sugar
Equipment
Rimmed baking sheet
Standing mixer
Candy thermometer
Preparation
Prepare a rimmed sheet ban or baking sheet with parchment paper, coated with non-stick spray or vegetable oil.Pour the chilled Champagne into a small bowl and sprinkle the gelatin over to soften. Soak for 5 minutes.
[Chef’s Note: We recommend opening the bottle when it’s chilled, and pouring out the ¼ cup needed at room temperature into a separate measuring cup. Place it on the counter to bring it to room temperature and store the rest in the refrigerator. It is never wise to open a bottle of Champagne at room temperature, as the gases become more explosive as the temperature of the liquid increases.]
Place the egg whites in the bowl of a standing mixer and start whipping at low speed using the whisk attachment. Combine the sugar, corn syrup and Champagne in a heavy saucepan. Bring to a boil and cook until it reaches 240 degrees F (soft ball stage) on a candy thermometer, about 7 minutes. Meanwhile, increase the speed of the whipping whites to medium-high and continue to whip until firm, glossy peaks form. Soften the gelatin over low heat to liquefy. When the temperature reaches 240 degrees F, slowly drizzle the syrup down the side of the bowl in a slow and steady stream into the egg whites. Add the softened gelatin and mix at medium-high speed until very fluffy, about5-7 minutes. Add the salt and vanilla and incorporate into the mixture. Pour into the prepared pan and smooth with an oiled spatula or your hands. Let sit uncovered at room temperature for 10-12 hours. Once set, the marshmallows become light, ethereal mountains of sweet pleasure.
Remove marshmallows from pan, placing the parchment paper side on a cutting board. Using either an oil-coated knife or cold water for dipping, cut the marshmallow slab into equal 1 inch squares. Toss each into sifted powdered sugar, shaking off excess. As these are made with egg whites, they are more susceptible to spoilage, so they must be eaten within 3-4 days.
[Chef’s Note: Variation: Dip finished marshmallows in other coatings such as coconut, sugar sprinkles, or whatever your imagination fancies. These also make gorgeous gifts for holiday giving!]
See more of the Pastry Princess' dessert recipes!
gilded fork, dessert, recipe, pastry, princess, Monica Glass, chef
posted by the pastry princess @ 8:47 PM
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