Like many restaurants, the menu at PM24 is a moving feast and while there are some delicious mainstays, there is one treat that never appears on the menu. At the end of each meal, the waiter brings a large glass jar of freshly made marshmallow to the table and snips a square for each person. Chef and owner, Philippe Mouchel’s home-made marshmallow is incredible and a tremendous way to end each meal. He manages to infuse the most sensational fruit flavours in to each bouncy cloud.
Making marshmallow is often suggested for children but I tend to disagree. I think working with the super-heated sugar makes for a risky environment, even for adults. But I can see how playing in the marshmallow dust would seem like fun. Certainly the end result would open a child’s eyes wide open and for that matter, any adults.
This recipe will make a decent batch but of course it depends on the dimensions of the tray used to set the marshmallow. Any baking tin will do, most typically one that is at least 2cm deep. You may need to use two tins.
4 egg whites
250ml cool water
25g leaf gelatin
125ml cool water
1 vanilla bean, seeds scraped and removed
200g corn flour
200g icing sugar
Prepare the marshmallow dust by sifting the corn flour and icing sugar together into a bowl. Set it to one side. Prepare the tin by wiping it with olive oil, then with a dry cloth to clean way any residual oil. Line the tin with baking paper or silicon paper, ensuring that it is flat. Generously dust the tin with the marshmallow dust.
In a small bowl, soak the gelatin in 125ml of cool water.
In a saucepan, place the sugar and remaining 250mls of cool water on a medium heat.
Place the egg whites into a clean mixing bowl and beat until the peaks are stiff.
Use a kitchen thermometer to bring the sugar syrup to 125°C. Remove the syrup from the heat. Carefully add the gelatin and slowly stir until. Take care because the hot syrup can bubble and foam at the start. When the has gelatin dissolved, very slowly and carefully, pour the syrup in a steady steam down the side of the mixing bowl with the beaters turned down to slow. When all the syrup has been added, return the beater speed to high and continue to beat while the mixture cools. Add the vanilla seeds.
When the mixture has cooled slightly, pour the mixture into the prepared tins. Gently tap the base of the tins on a bench surface to help bring any bubbles to the surface. Generously dust the surface with more marshmallow dust and set the tins aside to cool completely for a couple of hours. Do not place them in the fridge.
When the marshmallow has cooled and set, remove it from the tin. Place it on a clean surface dusted with more of the marshmallow dust. Cut the marshmallow into desired shapes and roll them in the dust to ensure all surfaces are coated.
Store in a clean, dry container.