Rhubarb and Vanilla Marshmallows


Emirates One&Only Wolgan Valley

Rhubab & Vanilla Marshmallows Recipe - Emirates One&Only Wolgan Valley

Rhubarb and Vanilla Marshmallows

Rhubab & Vanilla Marshmallows Recipe - Emirates One&Only Wolgan Valley

A recipe created by visiting chef Lennox Hastie, from Sydney's Firedoor Restaurant. All part of our Ultimate Australian Experience.

Method

  1. Cook rhubarb, vanilla and 100g of sugar over a low heat, stirring occasionally, until really soft
  2. Blend to a smooth purée and strain to remove pulp
  3. Soften gelatin leaves in a bowl of cold water
  4. In a saucepan, bring half of the fruit purée to the boil
  5. Remove from the heat, then add the softened gelatin leaves
  6. Stir until dissolved, then add the remaining fruit purée
  7. Heat 125ml water and 400g sugar to 131°C
  8. Remove from the heat, wait one minute, then add the fruit purée
  9. Whisk the egg whites with a pinch of salt until fluffy
  10. Add the fruit syrup mixture to the pan a little at a time, whisking continuously until all of the fruit is incorporated and the mixture is thick enough to hold its shape
  11. Mix the icing sugar and cornstarch, then use this mixture to dust a silicone baking sheet, keeping some back. Spread the marshmallow mixture onto the silicone baking sheet and sprinkle with more icing sugar/cornstarch mixture
  12. Place in the fridge to firm for at least eight hours (ideally overnight)
  13. Dust a cook’s knife with the icing sugar/cornstarch mixture, then cut the marshmallows into squares and roll in the sherbet mixture

Ingredients

For 24 marshmallows –

200g rhubarb
½ vanilla pod, seeds scraped
500g fine caster sugar
125ml water
9 sheets gold gelatin, presoaked in water
4 large egg whites
25g pure icing sugar and 25g cornstarch, for dusting

For the sherbet mixture –

100g icing sugar
1 tsp citric acid
1 tsp baking powder