Easter Bunny Marshmallows and a flavor twist using your favorite fruity tea infusion!
Another Marshmallow post...really? I know, it is just that when I get involved into something that fancies me I pursuit it to the last consequences and this time it is the turn for Marshmallows.
I remember waking once through a dollar store and finding this Peeps Bunny Wilton pans https://www.wilton.com/peeps-bunny-shaped-cookie-pan/2105-2367.html, I bought them because I though they were a great deal and maybe I could make something my kids would really like. But honestly the only think I made that we thought was worth making were amaranth chocolate bunny bars, but nothing exciting in terms of decoration, but in terms of taste they were amazing!!
So I just took them to the basement and stored them with all the other pans I have. But yesterday I had this thought about marshmallows and so I told my little girl and she was very happy and eager to try this new idea, of course all she could help with was buttering the pans and dusting the marshmallows but she was thrilled and happy.
This time we experimented with our favorite tea flavor Strawberry-Rhubarb Parfait Tea by David's Tea https://www.davidstea.com/ca_en/strawberry-rhubarb-parfait- It is fruity and tangy, perfect to balance with the sweetness of the marshmallow.
The only difference between the basic Marshmallow recipe and this recipe is substituting all the water and flavoring for a strong tea infusion.
And voilá you get the most exciting and tasty marshmallows.
(If you want an explanation step by step with helpful videos read my previous blog!)
This makes 40 bunnies, you need 4 pans!
30 min. prep time
4-6 hrs. resting time
30 min. finishing
Ingredients:
21 gr. unflavored gelatin
1/3 C white corn syrup
1/2 C water
2 C granulated white sugar
1/4 t kosher salt
Flavoring
5 T of loose leaf Tea
1 1/2 C boiling water
food coloring if desired
Dusting
1/2 C icing (confectioner's) sugar
1/2 C corn starch
1 T of room temperature butter for greasing pan
In a tea infuser put 5 teaspoons of your favorite tea and pour 1 ½ C of boiling water steep for over 15 minutes and let cool.
Place 1/2 cup (120 ml) of the cold steeped tea into the bowl of your electric mixer that is fitted with a whisk attachment. Sprinkle the gelatin over the water, stir for 5 seconds and let stand until gelatin softens, about 15 minutes.
Grease your bunny baking pan with butter.
In a saucepan place the sugar, corn syrup, salt, and 1/2 cup of the steeped tea infusion on medium high heat. Attach a candy thermometer to the side of the pan and let boil, without stirring, until the syrup reaches 240 degrees F (115 degrees C), about 10 minutes.
Remove the syrup from heat and with the mixer running at low speed, slowly pour the hot syrup into the gelatin mixture in a thin stream down the side of the bowl. Gradually increase the speed to high every 2 minutes and beat until mixture has tripled in volume and is thick, about 8 minutes.
Add 2 teaspoons of the tea infusion and coloring if desired. Beat 2 minutes longer until mixture is very thick and stiff (looks like thick marshmallow cream).
Let stand, uncovered, at room temperature until set, about 4-6 hours
6 to 8
hours later...
Combine on a bowl the icing (confectioner's) sugar and corn starch, on a separate bowl.
Dust the marshmallow with the icing sugar-cornstarch mixture. Prepare a large cutting board lined with parchment paper and dust with the icing sugar-cornstarch mixture.
Remove the marshmallow from the pan carefully with your fingers, help yourself with a small off set spatula to loosen it from the pan if needed, and toss the little bunnies on the bowl of the icing (confectioner's) sugar and corn starch. Shake off excess sugar using strainer.
Store the marshmallows in an airtight container, at room temperature, for up to two weeks.
Enjoy!!
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