what emily ate.

Hi, I'm Emily, and this is where I'll be sharing my restaurant reviews, recipes, and guides to where to find the best food in all the best cities. Feel free to check out my instagram or drop me a comment!  

Blood orange & sage marshmallows | recipe

Blood orange & sage marshmallows | recipe

Marshmallows are like magic. There's nothing else you can make that will get the same sense of wonder or 'how did you MAKE this?' from people. 'They taste just like real marshmallows!' everyone says. Yeah, but better.

My current marshmallow obsession started with a batch of maple ones for a friend's Canadian themed birthday, and then I made some dirty chai (espresso & chai) ones, and we got through all of them in about 2 weeks. Each batch makes about 36 massive marshmallows, so this is pretty impressive, believe me.

The marshmallow base recipe is from this amazing cookbook by Stella Parks, who's the resident baking expert at Serious Eats, and every single recipe is perfect. Honestly. But the marshmallows are infinitely customisable - I'm planning espresso martini ones, and something with tahini, and someone's requested grapefruit. They last for 3 weeks in sealed containers, so they would be perfect to make in a couple of flavours in advance for a big celebration.



Blood orange & sage marshmallows - recipe adapted from Bravetart the cookbook

Makes about 36 big ones

2 tbsp + 1 tsp gelatine powder [not sheets, and not vegetarian gelatine - I've tried it and it was a massive fail]

1/2 cup blood orange juice or any other liquid to bloom the gelatine [try champagne, coffee, fruit juice etc]

1/4 tsp orange extract

1/2 cup water

1/3 + 2 tbsp light corn syrup [or maple syrup or honey]

12 ounces white sugar

1/4 tsp salt

2 tablespoons unsalted butter

sprig of sage leaves

1/3 cup powdered sugar

  • In a small bowl, mix the gelatine powder and the blood orange juice, and the orange extract as well for added oomph. If you decide to adapt the recipe, here is where you can add different liquid extracts. It should form a nearly solid brick of gelatine.
  • In a saucepan, mix together the sugar, corn syrup, salt and water and stir with a fork. Heat over a medium heat to 250F on a sugar thermometer, without stirring. It may foam up but it should be a clear liquid by the time you get to the right temperature.
  • Once it reaches 250F, pour it into the bowl of a stand mixer, move the thermometer across and let it cool down to 212F. Once it's cooled to 212F, add the gelatine and start mixing on slow until the gelatine melts.
  • Once it's melted, whip on medium-high speed, around 7-8 on a KitchenAid, and set a timer for 9 minutes. Whilst it's whipping, melt the butter with the sage leaves (chopped or bruised) and let it infuse until the marshmallow is light, airy, and forming a ball in the whisk.
  • Turn the speed down to slow and add in 2 tbsp of butter, straining the sage leaves out. Turn the heat back up to high and whip until it's distributed. You can also add vanilla seeds at this point. I added some pink food colouring too, to amp up the blood-orangey-ness.
  • Tip the marshmallow out into an oiled 9x9 brownie pan, cover with clingfilm and let it set for 2 hours in the fridge or at room temperature overnight.
  • Tip the marshmallow out into sifted icing sugar and cut into cubes, tossing in more icing sugar. Store in a sealed container for up to 3 weeks at room temperature!


Ideas for more versions:

Coconut and white chocolate [coconut milk, coconut extract and melted cocoa butter instead of butter] I've done this one and it is DELICIOUS.

- Grapefruit and rosemary [grapefruit juice and rosemary infused butter]

London Fog [Earl Grey tea and milk, vanilla extract]

- Espresso martini [soak gelatinE in coffee liqueur, espresso and some vodka, with added coffee extract if wanted]

- Tahini [mix water and tahini, soak the gelatine]


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Champagne & truffle mustard | Christmas DIY

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