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Fizz & Fun!

Fizz & Fun!

 

Quite some time ago, very generously, Katelyn Williams of the celebrated food blog, thekatetin shared a recipe for her Strawberry Champagne Marshmallows. We think it is the most perfect time to reintroduce the ultimate recipe for fun and fizz! 

Strawberry Champagne Marshmallows

MAKES: 24  l  TIME UNTIL YOU CAN EAT THEM: 2 hours of pure torture  l  DIFFICULTY LEVEL: a little effort

MARSHMALLOWS

125 ml (½ cup) warm water

18 g gelatine sheets or 18 g (30 ml) powdered

gelatine

250 ml (1 cup) of our Leopard’s Leap Sparkling Chardonnay Pinot Noir 

100 g frozen strawberries

300 g (375 ml) white sugar

230 g (170 ml) glucose syrup (available at baking shops)

a few drops of pink gel food colouring

100 g (200 ml) icing sugar, sifted

20 g (40 ml) cornflour, sifted

200 g dark baking chocolate, melted, for dipping popping candy (optional)

Lightly oil and line a 20 x 30-cm cake tin with non-stick baking paper.

Place the warm water in the bowl of an electric mixer. If using powdered gelatin, sprinkle over the water and stir to combine. If using gelatine sheets, soak them in cold water until softened then squeeze out the excess water and add to the warm water in the bowl of the electric mixer.

Place the sparkling wine and frozen strawberries in a saucepan and reduce by half to 125 ml (½ cup). Blend the mixture and strain back into the saucepan. Then add the sugar and glucose and cook, stirring, until the sugar is dissolved.

Increase the heat to high and bring to the boil. Cook, without stirring (for approximately 5 to 7 minutes), until the temperature reaches 118 °C or till soft ball stage (drop a small amount of syrup into tap water; it should form a soft, pliable ball). With the mixer running on high, gradually add the hot syrup in a thin, steady stream to the gelatine mixture down the side of the bowl. Beat for 5 to 7 minutes or until thick and fluffy. Working quickly, spoon the mixture into the prepared tin. Swirl in the food colouring. Refrigerate for 1 to 2 hours or until set.

Mix the icing sugar and cornflour in a bowl. Turn the marshmallow out onto a surface lightly dusted with some icing sugar mixture. Dust a knife in the icing sugar mixture and cut into squares. Dust the marshmallows with more icing sugar mixture. Combine the melted dark chocolate and popping candy and dip the base of each marshmallow into the melted dark chocolate and allow to set on a  lined baking tray.

Store in an airtight container for up to 2 weeks.

To serve, top with a strawberry or drop into your Leopard’s Leap Sparkling Chardonnay Pinot Noir!

 

Quite some time ago, very generously, Katelyn Williams of the celebrated food blog, thekatetin shared a recipe for her Strawberry Champagne Marshmallows. We think it is the most perfect time to reintroduce the ultimate recipe for fun and fizz! 

Strawberry Champagne Marshmallows

MAKES: 24  l  TIME UNTIL YOU CAN EAT THEM: 2 hours of pure torture  l  DIFFICULTY LEVEL: a little effort

MARSHMALLOWS

125 ml (½ cup) warm water

18 g gelatine sheets or 18 g (30 ml) powdered

gelatine

250 ml (1 cup) of our Leopard’s Leap Sparkling Chardonnay Pinot Noir 

100 g frozen strawberries

300 g (375 ml) white sugar

230 g (170 ml) glucose syrup (available at baking shops)

a few drops of pink gel food colouring

100 g (200 ml) icing sugar, sifted

20 g (40 ml) cornflour, sifted

200 g dark baking chocolate, melted, for dipping popping candy (optional)

Lightly oil and line a 20 x 30-cm cake tin with non-stick baking paper.

Place the warm water in the bowl of an electric mixer. If using powdered gelatin, sprinkle over the water and stir to combine. If using gelatine sheets, soak them in cold water until softened then squeeze out the excess water and add to the warm water in the bowl of the electric mixer.

Place the sparkling wine and frozen strawberries in a saucepan and reduce by half to 125 ml (½ cup). Blend the mixture and strain back into the saucepan. Then add the sugar and glucose and cook, stirring, until the sugar is dissolved.

Increase the heat to high and bring to the boil. Cook, without stirring (for approximately 5 to 7 minutes), until the temperature reaches 118 °C or till soft ball stage (drop a small amount of syrup into tap water; it should form a soft, pliable ball). With the mixer running on high, gradually add the hot syrup in a thin, steady stream to the gelatine mixture down the side of the bowl. Beat for 5 to 7 minutes or until thick and fluffy. Working quickly, spoon the mixture into the prepared tin. Swirl in the food colouring. Refrigerate for 1 to 2 hours or until set.

Mix the icing sugar and cornflour in a bowl. Turn the marshmallow out onto a surface lightly dusted with some icing sugar mixture. Dust a knife in the icing sugar mixture and cut into squares. Dust the marshmallows with more icing sugar mixture. Combine the melted dark chocolate and popping candy and dip the base of each marshmallow into the melted dark chocolate and allow to set on a  lined baking tray.

Store in an airtight container for up to 2 weeks.

To serve, top with a strawberry or drop into your Leopard’s Leap Sparkling Chardonnay Pinot Noir!

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