James Martin Marshmallow

Marshmallows with Chocolate Sauce by James Martin

James Martin's Marshmallow recipe offers a delightful twist on a classic treat, harking back to its historical roots in Paris during the mid-1800s. This dessert is not only a nod to tradition but also a perfect ending to any meal, combining the airy sweetness of marshmallows with the rich depth of chocolate sauce.

Ingredients for the Marshmallows with Chocolate Sauce

• For the Marshmallows:
  • Granulated sugar: 900g
  • Liquid glucose: 2 tablespoons
  • Water: 400ml
  • Large egg whites: 4
  • Gelatine sheets (soaked for 5 mins in cold water): 18
  • Vanilla extract: 1 teaspoon
  • Vegetable oil (for greasing)
  • Icing sugar: 6 tablespoons
  • Cornflour: 6 tablespoons
• For the Chocolate Sauce:
  • Caster sugar: 75g
  • Dark chocolate: 200g
  • Double cream: 100ml
  • Butter: 25g
  • Water: 50ml

Preparation Instructions for Marshmallows with Chocolate Sauce

1. Begin by combining the sugar, glucose, and water in a pan, heating it until it reaches 116ºC.
2. In a separate bowl, whisk the egg whites until stiff.
3. Dissolve the gelatine in the sugar mixture, then fold in the stiff egg whites and vanilla extract.
4. Prepare a 20cm x 20cm tin with cling film and a dusting of icing sugar and cornflour.
5. Pour the marshmallow mixture into the tin and allow it to set for 1 hour.
6. For the chocolate sauce, gently heat all the ingredients in a pan until well combined.
7. Once set, cut the marshmallow into pieces and serve with the warm chocolate sauce.

Storage and Reheating

To store, place the marshmallows in an airtight container, separating layers with parchment paper to prevent sticking. They will keep for up to 3 weeks. The chocolate sauce can be refrigerated and gently reheated in a pan or microwave until smooth and runny.

Nutritional Information

This dessert is rich in sugars and contains dairy, making it a high-calorie treat best enjoyed in moderation. The gelatine provides a small amount of protein, but overall, this is a dessert with minimal nutritional value.

FAQ about the Marshmallows with Chocolate Sauce

• Can I use agar-agar instead of gelatine? Yes, but the texture may vary. Agar-agar sets firmer than gelatine, so you might need to adjust the quantity.
• How can I ensure my marshmallows are fluffy? Ensure your egg whites are whisked to stiff peaks and fold them gently into the sugar mixture to keep as much air as possible.
• Can I make the marshmallows without a sugar thermometer? It's highly recommended to use a sugar thermometer for accuracy, as reaching the correct temperature is crucial for the texture.

This recipe, originally from James Martin, showcases his expertise in creating comforting, delicious desserts that are sure to impress​​​​.