House Made Icewine Marshamallows
Have you ever tried roasting homemade marshmallows? They don’t seem to catch fire in the same way that the mass manufactured variety do. Instead, I find that they take a long time to achieve that burnished look. In that time, they’re caramelizing all the way through. Absolutely delicious. Anyway, here’s something different courtesy of Chef Jason Parsons, Executive Chef at Peller Estates Winery Restaurant. These homemade marshmallows incorporating icewine will leave your adult friends clamouring for more.
House Made icewine Marshmallows
3 packs Knox Gelatin
3/4 cup water
2 cups sugar
2/3 cup corn syrup
1/4 tsp salt
2 Tbsp icewine reduction (recipe below)
1 tsp vanilla extract
Icing sugar, for dusting
1. Pour 1/2 cup of cold water and the gelatin into the bowl of the mixer and soak for 10 minutes. At the same time, mix the remaining 1/4 cup of water, icewine reduction, sugar and corn syrup in a pot.
2. Bring to a boil. Hard boil for one minute. Remove from heat and add to the mixing bowl with the gelatin.
3. Add the salt and whisk on high for 8 minutes. Add the vanilla extract and whisk for another 2 minutes.
4. Pour into a square cake pan lined with wax paper. Allow to set in a cool dry area (not in the fridge). Once firm, cut into even squares and dust with icing sugar.
Pour 1 cup icewine into a saucepan, simmer until the liquid has reduced by about 80%. The icewine should be thick enough to coat the back of a spoon.