Paying homage to the best hot chocolate in Glasgow; Cottonrake on Great Western Road serve the most beautiful chunks of homemade toasted marshmallow floating atop French-style hot chocolate.
I am not a baker by any means. To be frank, I find the science of home-baking inherently fidgety and infuriating. The precision of it all and the risk of one missing ingredient being the deciding factor of a cake’s rise usually means I stick to savoury recipes and opting for cheeseboards in place of desserts.
That being said, I make an exception for this recipe. These marshmallows are definitely worth a wee bit of faff, temperature checking and sourcing ingredients which may not be your usual cupboard staples. Serve in big mugs of Green & Black’s hot chocolate…enjoy!
Makes around 25 squares of mallow.
2 large egg whites
350g white caster sugar
8 leaves of gelatine
1 tbsp liquid glucose
1 vanilla pod (seeds scraped) or 2tsp good quality vanilla extract
50g icing sugar
2 tbsp cornflour
Using an electric whisk, beat egg whites in a large mixing bowl until they begin to form soft white peaks.
In a separate bowl, soak the gelatine leaves in 150ml cold water to soften.
In a saucepan over a medium heat, mix together the caster sugar, liquid glucose and 150ml of water. Using a sugar thermometer to check, heat the sugar mixture to 130C.
Remove the saucepan from the heat and carefully add the gelatine leaves and the water used to soak them. (Be extremely careful!) Pour mixture into a heatproof jug.
Using your electric whisk, beat the egg whites again until the peaks start to become a little stiffer. Gradually add the warmed sugar mixture and keep whisking until smooth and shiny in appearance.
Add your vanilla seeds or extract and continue to whisk the mixture for another 10 or until the mixture becomes noticeable thicker.
Line a large rectangular baking tray with clingfilm and brush with a little sunflower oil to prevent sticking.
In a separate bowl, finely sieve the icing sugar and corn flour. Use a little of this sugar mix to lightly coat the clingfilm. Pour marshmallow mix into the tray and leave to set in the fridge for around 2 hours.
Once set, upturn the tray onto a sheet of baking paper coated in the icing sugar/corn flour mix. Using a sharp knife, cut the mallow into squares and toss in remaining icing sugar.
Serve in large mugs of hot chocolate and dust with cocoa powder. Store in an airtight container lined with baking paper for up to two days.