marshmallows – Sweet Tooth Experiments

Marshmallow Peanut Caramel and Chocolate Bread Pudding

Posted on August 18, 2018 Posted in Cakes .

Marshmallow Peanut Caramel and Chocolate Bread Pudding

Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

What do you do when you are tasked to make the most delectable bread and butter pudding?

I don’t know about you but I took this as a challenge to do some experimenting with scrumptious, over-the-top but still delightfully tasty flavour pairings (any excuse to experiment and I’m there with bells on)!

After ideating on a few flavour ideas I landed on 3 varying flavour profiles all as rich as each other, being; a rocky-road influence combo, black forest inspired and a Jaffa guided taste.

I must say all combo’s were tasty, I’d happily eat any of them for dessert, however, the rocky-road influenced combo (Marshmallow Peanut Caramel and Chocolate Bread Pudding) was the stand out winner….A far cry from the traditional cinnamon and sultana recipe!

Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

Ingredients:

3 eggs
400ml milk
140ml cream
20g sugar
1 tsn vanilla essence
9 slices stale white bread (I used sourdough)
45g butter
30g dark (70%) chocolate chips
230g caramel top n’ fill
80g peanuts, finely chopped
40g mini marshmallows

Extra:

Vanilla ice-cream to serve

Method:

Pre-heat the oven to 180c degrees and spray a 20cm x 20cm square cake tin with oil spray.
Place 3 pieces of plastic wrap into the tin allowing for overlap, with pieces crossed each over to ensure full tin coverage.
Whisk eggs, milk, sugar and essence in a bowl until combine.
Spread the butter on both sides of all 9 bread slices.
Decrust (if you wish I did but this is optional) the bread and trim 3 pieces to fit a layer snug in the base of the tin.
Top with 10g of chocolate chips, 30g peanuts and 150g caramel.
Use the back of a spoon to spread out the mix if it’s not evenly distributed.
Trim a further 3 pieces of buttered bread to fit another layer snug on top of the caramel mix.
Top with 10g of chocolate chips, 30g peanuts and 30g marshmallows.
Trim the last 3 pieces of buttered bread to fit the last (3rd) layer snug on top of the marshmallow mix.
Pour the milk mix evenly over the pudding and allow to sit and absorb for 1 hour.
Place the pudding into the oven for 35 minutes or until all liquid has fully been absorbed and the top is golden and crispy.
Allow the pudding to cool slightly until just warm.
Cut the pudding into 6 even pieces, 1horizontal cut through the middle and 2 vertical cuts.
Pull the plastic wrap to remove the pudding from the tin, being careful not to loose the puddings shape.
Use a spatula to spoon the pudding slices into bowls.
Top each piece evenly with remaining 10g chocolate chips, 80g caramel, 20g peanuts and 10g marshmallow’s.
Serve with a generous scoop of vanilla ice-cream and enjoy.

NOTE: If the pudding starts to drop/slide in shape after step 13 place back in the oven for a further 5-10 minutes.

Step 3

Marshmallow Peanut Caramel and Chocolate Bread Pudding recipe

Step 4

Step 5

Step 7

Step 9

Step 10

Step 13

Step 15

Step 17

Marshmallow Peanut Caramel and Chocolate Bread Pudding

Step 17

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Blueberry Lavender and Lemon Marshmallows

Posted on January 27, 2018 Posted in Marshmallows .

Blueberry Lavender and Lemon Marshmallows













I recently posted a recipe for Moscato Lemon Marshmallows, where I mentioned in the post that there were 2 marshmallow flavour combos that I really liked with varying methods where I opted for the recipe that provided the fluffier product.

As the flavour combo of the less optimal method of blueberry, lavender and lemon was so tasty I decided to use the Moscato recipe as the base to redo the blueberry version.
I did need to play around a bit with volumes and ratios, as Moscato’s liquid is much thinner than mashed up blueberries. After experimenting accordingly I reached the point where I was quite satisfied the texture of the marshmallows was just as good as the Moscato version.



The blueberry, lavender and lemon work really well together, the lavender is not overwhelming and is balanced well by the berries as they have the same flavour profile. Whilst the lemon complements both the berry and lavender, pushing the flavour up a notch.

Ingredients:

325g frozen blueberries (you will need 200ml juice for the recipe)
1 tsn vanilla essence
4 tsn gelatin
220g sugar
180ml glucose
1 tsn lemon zest
1 + ½ tsn ground lavender
3 egg whites
½ tsn salt
20g corn flour
60g icing sugar

Method:

Line a 10cm x 10cm slice tin with baking paper.
Heat the blueberries in a bowl in the microwave until thawed and steaming.
Squash the blueberries through a sieve to get 200ml juice.
Pour 120ml of the juice and the vanilla essence into a saucepan on a low/medium heat until the mix is simmering.
Add the gelatin to the saucepan and whisk with a hand whisk until the gelatin is dissolved, set aside.
In another saucepan add the remaining 80ml blueberry juice, the sugar, glucose, ground lavender and lemon zest and stir on a high heat until the sugar is dissolved.
Place a candy thermometer into the saucepan and allow to cook until 128c degrees is hit, following take the pan off the heat.
Meanwhile, place the egg whites and salt into a bowl and whisk with electric beaters until soft peaks form.
Pour the sugar syrup into the egg whites in a slow stream while whisking the egg mix on high with the electric beaters until all the syrup is combine.
Next add the gelatin mix slowly, whisking with the electric beaters until the egg mix is cooled.
Pour the mix into the lined tin and place in the fridge for 4 hours+ (overnight if possible) to set.
Remove the marshmallow out of the tin, and on a cutting board pull the baking paper away from the sides of the marshmallow.
Spray a knife with oil spray to stop the marshmallow sticking and cut the marshmallow into squares.
Place a piece of baking paper onto the bench, sieve the icing sugar and corn flour into a bowl then sieve over the piece of baking paper to cover.
Place the marshmallow onto the icing sugar mix and roll each piece until they are all completely covered on all sides.
Eat and enjoy!

Step 2

Step 3

Step 5

Step 6

Step 7

Step 8

Step 11

Step 15

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Moscato and Lemon Marshmallows

Posted on December 2, 2017 Posted in Marshmallows .

Moscato and Lemon Marshmallows

After realising that I have baked a bit with marshmallow (for homemade fondant, as a pie filling ingredient and as decoration) I have never actually made marshmallow from scratch.

I am always up for, and love to experiment with new techniques and sweet treat variations, therefore, homemade marshmallow to me is an exciting way to spend an afternoon.

Traditional vanilla or raspberry marshmallows that you find I the supermarket to me are quite boring so I started to do some research on some interesting and new to me flavor combos.

After playing around with some variations there were 2 combos that I just couldn’t decide on as being my favorite. Thus, I decided to make both flavors but with 2 varying methods (one using egg whites and one without).

Though both were successful the recipe that incorporated egg whites was much more fluffier and massively exceeded my expectations.

Below is the delicious Lemon and Moscato flavor pairing with the fluffier recipe .

Ingredients:

200ml Moscato
½ tsn vanilla essence
4 tsn gelatin
220g sugar
180ml glucose
1 + ¼ tsn lemon zest
3 egg whites
½ tsn salt
10g corn flour
50g icing sugar

Method:

Line a 20cm x 10cm slice tin with baking paper.
Pour 120ml Moscato and the vanilla essence into a saucepan and heat on a low/medium heat until the mix is simmering.
Add the gelatin to the saucepan and whisk with a hand whisk until the gelatin is dissolved, set aside.
In another saucepan add the remaining 80ml Moscato, the sugar, glucose and lemon zest and stir on a high heat until the sugar is dissolved.
Place a candy thermometer into the saucepan and allow to cook until 128c degrees is hit.
Meanwhile place the egg whites and salt into a bowl and whisk with electric beaters until soft peaks form.
Pour the sugar syrup into the egg whites in a slow steady stream while whisking on high with the electric beaters until all the syrup is combine.
Next add the gelatin mix slowly, whisking with the electric beaters until the mix is cooled (this will take quite a few minutes).
Pour the mix into the prepared tin and place in the fridge for 4 hours+ (overnight if possible).
Remove the marshmallow out of the tin and place onto a cutting board, pull the baking paper away from the sides of the marshmallow.
Next spray a knife with oil spray to stop the marshmallow sticking and cut the marshmallow into squares.
Place a piece of baking paper onto the bench, sieve the icing sugar and corn flour into a bowl then sieve over the piece of baking paper to cover.
Place the marshmallow pieces onto the icing sugar mix and roll each piece until they are all completely covered on all sides.
Eat and enjoy!

Step 3

Step 5

Step 6

Step 7

Step 8

Step 9

Step 14

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Anisette Vanilla Marshmallow Pie

Posted on October 20, 2017 Posted in Pies .

Anisette Pie recipe

So after eating a few ‘black cat’ lollies I decided I MUST make a sweet treat with this flavor. Black cats would have to be one of my most favorite lollies ever!

As to what form of dessert was going to be an interesting one and I didn’t want the anisette flavor to be too savory so I opted to pair the lovely aromatic flavor of vanilla.

A cake, pie, slice and pudding was experimented, where the pie was the winner. Thus my Anisette Vanilla Marshmallow Pie was born. Now I must say the final outcome of this sweet treat is definitely only for anisette / liquorice fans. But if that is you then you will LOVE this treat.

Ingredients:

Pastry:

200g cup plain flour
30g icing sugar
150g butter

Filling:

240g white marshmallows
140g milk
15g butter
1 tbsn anisette essence
2 egg whites
10g sugar
110g thickened cream
1 + 1/2 tsn vanilla essence

Method

Pre-heat the oven to 180c degrees.
Place the flour, butter, sugar and 2 tbsn water in a food processor and pulse a few times to combine. Now process until the mix combines and balls together.
Roll the dough with a rolling pin on a lightly floured surface and place the dough into a tart tray.
Prick the centres with a fork and place in the fridge for 20 minutes to harden.
Place baking paper on top of the tart with rice and blind bake for 15 minutes.
Remove the paper and rice and bake for a further 15 minutes.
Place the tart shell on a tray to cool.
Combine 240g marshmallows, milk, butter and essence in a saucepan and heat on medium, stirring until melted.
Remove from heat and whisk until smooth and glossy, allow to cool then place in the fridge to thicken stirring occasionally.
Meanwhile, beat the egg whites until soft peaks form, then slowly add the sugar and beat until stiff peaks form and mix is thick and glossy.
Place the cream and vanilla in a bowl, beat until thick peaks form.
Remove marshmallow mixture from the fridge and add in the egg mixture and cream mix.
Using a hand whisk gently whisk until mix is smooth and all ingredients are combine.
Spoon mixture into piecrust and place in the fridge for 2 hours to set.
Decorate as you deem fit.

Note: I decorated with some chopped up licorice square lollies. I also opted in the photos for mini tart cases instead on one large tart case.


Step 2


Step 3


Step 7

Anisette Pie recipe

Step 9

Anisette Pie recipe

Step 14


Step 15

Like this recipe? Subscribe via RSS or email to get my new entries and more scrumptious recipes with reviews.

Sweet Tooth Experiments

Tag Archives: marshmallows

Marshmallow Peanut Caramel and Chocolate Bread Pudding

Blueberry Lavender and Lemon Marshmallows

Moscato and Lemon Marshmallows

Anisette Vanilla Marshmallow Pie

Pages

Archives

Categories

WordPress

Subscribe