From the 2012 Auckland Food Show. The flavour of alcohol is easily changed in this recipe, replace the Pernod for Brandy, Whisky, Bourbon, Rum, Cointreau
Enough for 10 adults
40ml liquid glucose
440g castor sugar
2 egg whites
22g of gelatine
4 tsp Pernod
Icing powder Mix: 1 cup icing sugar & ½ cup cornflour sifted together for dusting
1 Line a 30 x 20cm baking tray with cling film and dust liberally with icing sugar mix
2 Put the water, glucose and sugar into a pan. Heat over a medium flame until all the sugar has dissolved, and the mixture reaches 130°C
3 Soak the gelatine in cold water to soften for several minutes.
4 In a clean bowl, whist the egg white until it achieves soft peaks. Very slowly add the sugar syrup to the egg whites, beating constantly with an electric mixer; continue to beat until the meringue has cooled to room temperature
5 Put the Pernod and softened gelatine into a clean bowl, warm over simmering water or microwave to melt, stirring a little to make sure it fully dissolves.
6 Fold the Pernod mixture into the warm meringue, being careful to use cutting motions and not knock the air out of the meringue
7 Whisk the mixture together one last time, being sure that all the ingredients are incorporated
8 Use a spatula to evenly scrape the meringue mixture into the prepared baking tray.
9 Leave for an hour to set. Once it has set, dust a dry cutting board with icing sugar mix, and very carefully tip the marshmallow out of the tray
10 Cut the marshmallow into squares or long ropes, then roll each square in the icing sugar mix, serve. Or place into a dry container with a tight fitting lid for up to a week.