The colour of these marshmallows very much depends on the depth of colour in your blood oranges – add a drop or two of pink food colouring if you want a more intense result. Ensure your sieve, bowl and container are completely dry when making the sherbet; otherwise it will lose its fizz. You could also set the marshmallow in an oiled 10cm x 24cm loaf tin instead of piping it.
Ingredients
Sherbet dip
Method
Main
1.Stir juice, rind, glucose and 200gm sugar in a small saucepan over medium-high heat until sugar dissolves, bring to the boil and cook, without stirring, until syrup reaches 127C on a sugar thermometer (7-9 minutes).
2.Meanwhile, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy.
3.Remove syrup from heat, squeeze excess water from gelatine, add to syrup and stir to dissolve. Whisking on low-medium speed, gradually add gelatine mixture to eggwhite mixture, then whisk on high speed until thick and cooled to room temperature (15-20 minutes). Spoon into a piping bag fitted with a 1cm nozzle (you can use fluted or plain), then pipe 4cm-diameter x 3cm-high mounds onto trays lined with baking paper and stand until set (1-2 hours).
4.Sieve icing sugar and cornflour into a bowl. Line airtight containers with baking paper, dust with icing sugar mixture, then arrange marshmallows in single layers, dust with icing sugar mixture and seal until required.
5.For sherbet dip, combine ingredients in a dry food processor, pass through a fine sieve into a dry bowl and store in an airtight container until required. Pass through a coarse sieve just before serving with marshmallows for dipping.
