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
- 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.