Illustrated Recipe: Lavender & Honey Marshmallows

Let me first just say, "Yum!" These were amazing. As I mentioned here, we had a few friends over last weekend. Normally, I avoid trying a recipe for the first time for guests, but I hedged my bet by trying 2 (!) new recipes in the hopes that at least one of them would end up being edible. The great thing about both of these recipes is that you make them at least a day ahead. (It's now four and five days, respectively, after making these recipes and the leftovers are still tasting great!)

I found this particular recipe from the amazing gals over at A Beautiful Mess (best blog name ever, right?! And those photos! Swoon.)

And so, like with the Raspberry Gelée, I documented each step (err... most of the steps) of my making these fluffy cubes of delight:

Step 1. Steep 1 tsp of lavender buds in 1 cup of hot water. (I used a fill-able paper tea bag so I wouldn't need to strain it)

 

 

Step 2. Pour 1/2 cup of the lavender water into the bowl of your mixer and add 3 packets of gelatin. [Sorry, no picture]

 

Step 3. In a pot, combine 1 & 1/2 cup granulated sugar, 3/4 cup light corn syrup, 1/4 cup honey, 1/4 tsp salt and the other 1/2 cup lavender water. Boil on high until thermometer reads 240F

 

 

Step 4. While the mixture is cooking, spray your pan (or pans, in my case because the first one was too small) with non-stick cooking spray and then coat, using a 1:1 ratio of powdered sugar and corn starch (I ended up using about a half cup total. [Sorry, no picture again, *whomp whomp* I'll get better at this!]

 

Step 5. With the whisk attached and the splatter guard on, turn on the mixer to "Stir" and carefully pour in the sugar mixture.

 

 

Step 6. Whisk on high until it white and fluffy.

 

 

Step 7. Quickly (it sets fast!!) pour marshmallow into prepared dish and top with more cornstarch/powdered sugar. Let sit overnight.

 

 

Step 8. Cut into whatever size and shape you like using scissors (I promise, so much easier) and serve!

 

Nom nom.

 

A big THANK YOU! to the ladies over at A Beautiful Mess for providing the recipe and inspiration.

 

 

Illustrated Recipe: Raspberry Gelée

Whenever I make a recipe, I'm constantly wondering if it is going well... So I thought I would share with you some of my favorite recipes (new & old) picture by picture. Obviously, nothing is perfect, and this isn't the Food Network, but here are our adventures in cooking:
Today's recipe is for raspberry gelée. I have only had these in fancy French restaurants as a little "extra" bit of dessert (usually the "extra" bit that takes you from full to catatonic.) So, when we scheduled some friends to come over for dinner the other day, I thought I would give it a go. We chose raspberry, but these can be made with any frozen berry, so it's really up to you!

Step 1. Roughly chop 2 Granny Smith apples, keeping the skins but discarding the core.

Step 2. Combine with one 12 oz. bag of frozen berries and 1/2 cup water in saucepan over medium heat.

Step 3. Cook with lid on until apples are soft.

Step 4. Purée in food processor until smooth. (This is when things start to get a bit messy.)

Step 5. Strain through a mesh sieve to remove (most) seeds.

Step 6. Combine strained mixture with 2 cups granulated sugar in clean saucepan.

Step 7. Heat on high until candy thermometer reads 218F. It will become darker and shiny (and will splatter!)

Step 8. Remove from heat and mix in 1 packet of liquid pectin. Pour into pan lined with parchment paper.

Step 9. Let sit overnight (I covered it with a little seran wrap to avoid wayward cat hair). Then, coat top and bottom with granulated sugar and cut into small cubes. Serve and enjoy!