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.
- 100 ml strained blood orange juice
- 1 tbsp liquid glucose
- 290 gm caster sugar
- 2 eggwhites
- 6 titanium-strength gelatine leaves, softened in cold water for 5 minutes
- 100 gm icing sugar
- 10 gm cornflour
- 100 gm pure icing sugar
- 20 gm citric acid
- 1½ tsp bicarbonate of soda
- 1Stir 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).
- 2Meanwhile, whisk eggwhite and a pinch of salt in an electric mixer until soft peaks form, then gradually add remaining sugar and whisk until glossy.
- 3Remove 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).
- 4Sieve 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.
- 5For 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.