SWEETNESS SWEET Vanilla Bean Mallow – Heilala Vanilla Australia

Recipes

SWEETNESS SWEET Vanilla Bean Mallow

SWEETNESS SWEET Vanilla Bean Mallow

Recipe courtesy of SWEETNESS The Patisserie 

Bloom
275gm cool water (cold from tap)
4 tsp Heilala Vanilla Paste
50gm Gelatine powder (see note on Agar*)

Combine water, vanilla paste and gelatine in your mixer bowl. Fit whisk attachment and bowl to mixer. Leave to stand while preparing sugar syrup.

Sugar syrup
115gm Water
820gm white sugar
320gm Glucose

Place (in order) into a medium sized, heavy bottomed saucepan - water, sugar & glucose.  Wash down edges of pot with a clean pastry brush to remove any sugar crystals from sides of pot. Bring to the boil over a high heat and cook until sugar syrup reaches 120ºC.

Spray a baking pan (approx 25 x 35cm) with canola oil and set aside.

Set your mixer on a low speed and pour sugar syrup in a slow, steady stream into your bloom.  Increase speed to medium and whisk until mixture begins to look more opaque and slightly thickened, about 3 minutes. Increase to full speed, whisking until mixture has approximately tripled in volume - approx. 8 minutes.

Pour marshmallow into prepared tray and allow to rest for 5 hours or preferably overnight at room temperature.

To finish
150gm Icing sugar
150gm Corn flour 

In a bowl combine icing sugar and corn flour and mix well. Turn the rested marshmallow onto a cutting board and dust with the finishing mix. Cut Marshmallow into desired size pieces using a cooks knife (not a serrated edge knife). Place cut pieces into a sieve and gently shake excess dust from marshmallows.

Enjoy now or store in an airtight container for up to 3 weeks (all natural, with no preservatives means they do not stay fresh forever).

*What is Agar?
Agar is commonly used as a vegetarian substitute in place of gelatine as a thickening or setting agent. Agar is flavourless and odourless with a silky smooth texture. It's widely available in health and specialty food stores in flakes, high strength powder form and strips.

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