I am a bad blogger. First I chose to do a PhD and had to write a thesis, when you spend all day writing you DO NOT want to write a blog post. Then I had to organise moving house. Then I got told by the doctor no dairy OR gluten. Then I moved house, and still have no internet.
Well I am now just doing corrections on my thesis so I am happy to write blog posts again. I am all moved (hurrah), still no internet but starbucks has come to the rescue with free wifi. The dairy and gluten thing can be tricky when out and about but actually with a few tweaks baking is absolutely fine, and I actually quite like the challenge of making delicious cakes that do not make me sick and that nobody else can tell are free from dairy and gluten.
As an aside my mum is amazing, she loves baking, I think I get that gene from Her, and when I was down last weekend she made an amazing lime and coconut cake, dairy and gluten free, Thanks mum!
I present today some rose lemonade marshmallows. The letter for alpha bakes this month was R and I realised yesterday this was due... oops.
I decided to use rose as I do like it but find some things made with rose are a tad overpowering. I have previously made champagne marshmallows and decided to adapt the recipe. My idea was to mix rose cordial with lemonade and use in place of the champagne. Imagine my surprise when I stumbled across the is rose lemonade by Fetimans in Waitrose. My mixing was already done for me! By the way, I drank the extra, its delicious.
This recipe makes oodles and oodles but they will keep well in an airtight container. I love packaging them up in cute bags and tying with pretty ribbon to give away as gifts!
Rose lemonade marshmallows
3 sachets gelatine
250ml rose lemonade
340g caster sugar
325g golden syrup
Pink gel colouring
30g icing sugar
30g corn flour
Combine the icing sugar and corn flour in a bowl. Lightly oil a 13 by 9 inch pan (I used my brownie tin) and thoroughly coat in ~ 1/2 the icing sugar mix, reserving the rest.
Put the gelatine into the bowl of a free standing mixer. Add 125ml of the rose lemonade and allow to soften.
Meanwhile put the sugar, golden syrup and remaining rose lemonade into a heavy bottomed saucepan. Warm over a medium heat until the sugar has dissolved. Increase the heat to medium/high and cook until the syrup reaches 240F on a sugar thermometer.
Remove from the heat and immediately start the mixer on slow. Carefully pour the hot syrup down the side of the bowl onto the gelatine.
Increase the speed of the mixer and beat for 12 minutes. Add a little colouring (a little goes a long way!) and beat for a further couple of minutes.
Scoop the sticky mass into the prepared pan, smooth over and sprinkle with the remaining icing sugar mix. Leave for a least 4 hours or overnight then cut into squares.
More blog posts are on the way.. I am going to bake my first cake in the new oven this afternoon... wish me luck!