With Halloween finished and Thanksgiving peering around the corner, the aroma of apple cider is in the air, fresh cranberries and pomegranates are popping on the shelves in grocery stores. In fact some places are already putting out Christmas decorations. A mammoth pet peeve of mine, it seems you go to sleep the evening of Halloween, and awake the next morning to the christmas season. I have actually heard people proclaiming Halloween is the start of the Christmas Holiday. I would love to have a year where the retailers allow us to enjoy each holiday as it appears.
Once again I have gone off topic. Sydney and I were at the market when we spotted them, fresh cranberries. We quickly grabbed two bags of those beautiful red tart cranberries,a few reddish purple pomegranates and journeyed home. Without having to say a word we grabbed a pot and some ingredients for a cranberry conserve. About an hour later were trying to think of a treat infused with both flavors.
Since both of us said marshmallows at the same time that was our first treat we tried the flavor infusion!
Homemade Cranberry-Pomagranate Dreammallows- Marshmallows:
- 24 grams/ 12 sheets or3 packages unflavored gelatin
- 118 grams/ 1/2 cup ice cold water
- 118 grams/ ½ cup hot water, about 115ºF
- 300 grams/ 1 ½ cups sugar
- 160 grams/½ cup light corn syrup
- Pinch fleur de sel salt
- 90 grams/ 3 extra large egg whites
- dash egg white powder, optional
- 15 grams/ 1-Tablespoon framboise
- 3 drops cranberry essence or 1/2 teaspoon cranberry extract
- 15 grams/ 1-Tablespoon cranberry powder
- 15 grams/ 1-Tablespoon Pama pomegranate liqueur
- 15 grams/ 1-Tablespoon vanillia brandy
- 1 vanilla bean
- Dash rouge colorant
- Dash purple colorant
- 15 grams/ 1/8 cup icing sugar
- 16 grams/ 1/8 cup cornstarch
- Nonstick spray
Prepare your mise en place.
Line a square 20 by 20-cm (8 by 8-inch) baking dish with parchment paper and sift icing sugar with cornstarch liberally, leaving half the cornstarch mixture for the top of the Dreammallows.
Place the gelatin into a bowl along with ½ cup of ice cold water.
In the bowl of an electric mixer, pour in the egg whites, a pinch of salt and beat on low speed until frothy. Add the cream of tartar, if not using a copper bowl.
In a small saucepan combine the hot ½ cup of water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
When the syrup reaches between 210 and 220 degrees, increase the speed of the mixer and beat the egg whites until they are thick and fluffy (do not overbeat).
Turn the mixer on low speed and, while the motor is running, slowly pour the sugar syrup down the side of the bowl into the meringue.
Add gelatin mixture to the empty pot that once had the sugar syrup, off heat, allow the gelatin to turn into a liquid.
Once you have added all of the syrup, increase the speed to high. Continue to whip for approximately 7-9 minutes.
Add the vanilla bean and essence.
Add vanilla liqueur.
Add the Pomegranate Liqueur.
During the last few minutes of whipping add the colorant.
Once the mixture has transformed into a marshmallow fluff, use a sprayed rubber spatula and pour the marshmallow into the pan coaxing the sticky marshmallow with the spatula. Now wet your hands lightly with cold water and gently pat the mixture flat. Sprinkle once again with the icing sugar-cornstarch mixture, made prior, or as in the case of these marshmallows sprinkle with a color matching sanding sugar, we used purple sugar.