Pumpkin & Piquin Chilli Marshmallow Recipe
By Nicola Lando
-
70 minutes prep time
-
20 minutes cook time
-
Intermediate
Pumpkin & chilli marshmallows really are something else! I don't know why we don't make marshmallows more often - they have so few ingredients and take so little time to make. Homemade pumpkin marshmallows can be as large as you like, and have an ethereal pillowy softness.
Pumpkin and cinnamon are a perfect pairing, as is pumpkin and chilli. Both are popular in Mexican and American cuisines. Here we combined the pumpkin marshmallows with sweet cinnamon spice, and gentle Mexican piquin chilli kick. However, taste the pumpkin chilli marshmallow recipe mixture for yourself and add extra chilli if feeling brave.
Ingredients Serves: 6
- 75g water
- 350g caster sugar
- 35g corn syrup
- 8 Sous Chef gelatine leaves
- 2 large egg whites (80g)
- 1 tsp ground cinnamon
- 1/2 tsp ground piquin chilli
- 75g Libby's pumpkin pie puree
- 6 tbsp of icing sugar
- 6 tbsp of corn flour
- 1 tablespoon vegetable oil
Method
- Soak the gelatine leaves in cold water.
- Oil a deep rectangular baking tray or casserole dish.
- Heat the water, caster sugar and corn syrup in a pan. Using a thermometer bring the mixture to 130°C.
- Meanwhile beat the egg whites on top speed in a mixer until they form firm peaks.
- When the sugar mixture reaches 130°C, squeeze the gelatin leaves to remove as much water as possible. Add the gelatine, cinnamon, ground piquin chilli, and pumpkin puree to sugar syrup mixture, and stir.
- Continue beating the egg whites, and slowly pour in the hot syrup. Keep the whisk running at high speed until the mixture is cool to the touch (5 to 10 minutes). Taste and add adjust the quantities of cinnamon and ground chilli to your taste. Be sure to stir the mix well as the spices can sink to the bottom of the mixer.
- Pour into the pre-prepared baking tray - or moulds - and refrigerate for 30 to 60 minutes until set.
- Mix together the icing sugar and corn flour and place in another bowl or casserole dish.
- Once set, carefully lift the marshmallow out of the baking dish, perhaps using a spatula if it is too sticky to hold. Slice into squares and roll in the icing sugar and corn flour mixture. Serve immediately.
About the author
Nicola is co-founder and CEO at Sous Chef. She has worked in food for over ten years.
Nicola first explored cooking as a career when training at Leiths, before spending the next decade in Finance. However... after a stage as a chef at a London Michelin-starred restaurant, Nicola saw the incredible ingredients available only to chefs. And wanted access to them herself. So Sous Chef was born.
Today, Nicola is ingredients buyer and a recipe writer at Sous Chef. She frequently travels internationally to food fairs, and to meet producers. Her cookbook library is vast, and her knowledge of the storecupboard is unrivalled. She tastes thousands of ingredients every year, to select only the best to stock at Sous Chef.
Nicola shares her knowledge of ingredients and writes recipes to showcase those products. Learning from Sous Chef's suppliers and her travels, Nicola writes many of the recipes on the Sous Chef website. Nicola's recipes are big on flavour, where the ingredients truly shine (although that's from someone who cooks for hours each day - so they're rarely tray-bakes!).
