Greg Doyle, Grant King, Katrina Kanetani

Champagne and Rose Petal Marshmallows

Name: Champagne and Rose Petal Marshmallows
Yield: Makes One 15 × 20 cm (6 × 8 inch) tray
Cuisine: Australia
Ingredients: 100 g (3½ oz) icing (confectioners’) sugar, for coating; 100 g (3½ oz) conflour, for coating; 250 g (9 oz) sugar; 2 teaspoons liquid glucose; 3 egg whites from 55 g (2 oz) eggs; 6¼ gelatine sheets (each 2 g); 250 ml (9 fl oz) champagne, reduced to 85 ml (2¾ fl oz); 1 tablespoon good-quality dried baby rose petals

Preparation info

Makes
One
15 × 20 cm ( 6 × 8 inch ) tray

Difficulty
Easy

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

3 egg whites from 55 g (2 oz) eggs
250

Oceania
Australia
Sydney
Dessert

Method

Grease a baking tray and line with plastic wrap.

Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. In a saucepan combine 175 g (6 oz) of