Recipe time! Coffee stout marshmallows
If you’ve been to Sugar Flour since we’ve moved to Miramar you’ll know that our neighbours are the very cool Double Vision Brewery.
They’re releasing a new beer this weekend, and we’re helping them celebrate!
White knight is a white stout made with Peoples coffee Honduras Natural beans and Thompson Manuka smoked white whisky, and its pretty damn good! (I realise this is sounding a lot like a paid ad, its not! I just think my neighbours make very very good beer)
On Saturday the 19th of March, Double vision will be giving out these coffee white stout marshmallows to the first 50 lucky customers- but, should you not be able to make it, I’m giving you the recipe too!
These marshmallows are soft, fluffy and delicious. They’re a perfect combination of a childhood favourite mixed with an adult treat!
WHITE KNIGHT AND COFFEE MARSHMALLOW
Makes 24 pieces
260G SUGAR
20G LIQUID GLUCOSE
100G DOUBLE VISION WHITE KNIGHT STOUT
100G BREWED HONDURAS NATURAL PEOPLES COFFEE-COOLED
12G POWDER GELATINE
ICING SUGAR TO DUST
Line a 28x18cm brownie tin with baking paper, with an overhang on each end . Lightly brush or spray oil over the paper and any exposed parts of the tin.
Mix the cooled coffee and the gelatine powder together in a stand mixer bowl. Leave to the side while you cook the syrup.
Put the glucose, white knight stout and sugar together in a medium-large pot (the mix will expand a lot as it cooks so use a pot bigger than you think you need) and cook over a medium heat. Cook the mixture until it reaches 125c, stirring occasionally. Pour into the mixer bowl with the gelatine and begin to whisk on a low speed. After about 3 minutes turn the mixer speed up to medium-high (like 7/8) and whisk until the marshmallow has at least doubled in size and has reached ribbon stage (Lift the whisk up out of the mix and drizzle the marshmallow around, it should leave a trail before it melts back into the mix)
Pour the marshmallow into the lined tray and chill in the fridge for at least a few hours or overnight.
Use the overhang of baking paper to lift your marshmallow out. Dust the top with icing sugar and use a large knife to cut the marshmallow into 6x4 squares, wiping the knife with a damp cloth in between each cut. Dust each square in icing sugar and reserve in an airtight container.
These marshmallows are super soft, so are best enjoyed within one week. Enjoy!