Marshmallow recipe

Here's the recipe from Chef Michael Smith

Ingredients:

4 gelatin packages
1 ½ cup of water
2 cups of sugar
1 ½ cup of corn syrup
1 Tablespoon of pure vanilla extract
a pinch of salt 


Method:

In a small bowl sprinkle the gelatin powder over ½ cup of the water. Place the sugar and the remaining one-cup of the water in a pot and heat until warm to the touch. Add the gelatin mixture to the warm syrup and stir until fully melted.
Pour the gelatin syrup mixture into the bowl of a large stand mixer (i.e. Hobart or KitchenAid) fitted with a whip. Add the corn syrup and vanilla and begin beating at high speed. You may find it useful to cover the bowl with plastic wrap while it beats to keep down the splatter.
Continue beating until the mixture cools, increases in volume, and forms soft peaks. Working quickly before the mixture fully sets in the bowl transfer to either a standard hotel pan dusted with powdered sugar for later cutting into cubes or transfer to a piping bag fitted with a straight tip and pipe mounds onto a non stick surface such as a silpat mat dusted with powdered sugar.

Strawberry Marshmallow Cake

Base
200 gm digestive biscuits
80 gm melted butter

Crushed digestive biscuits and mix well with melted butter. Press into a 8” tin. Refrigerate for later use.

Marshmallow filling:

150 gm of marshmallow
300 ml of UHT milk (full cream milk)
200 ml of whip cream (diary whip cream) – I used Millac brand from PH
2 tsp of gelatine powder

Put all the ingredients into a pot. Boil over small fire until gelatine is dissolved.

Jello topping:

1/2 pkt of raspberry Jello
200 ml of water
2 tsp of gelatine powder

Boil all ingredients until dissolved.

Assembling the cake:

Pour marshmallow filling into the prepared baking tin with biscuit base. Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced fresh strawberries. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool or cool Jello on it. Put in fridge to chill. Cut into small pieces to serve.

Optional: You can also arrange some sliced fresh strawberries on the biscuit base just before pouring in the marshmallow filling.


by Hugbear ( http://bakingmum.blogspot.com/2006/11/strawberry-marshmallow-cake.html)

Mango Marshmallow Cake

(A) Base: 
200 gm digestive biscuits 
80 gm melted butter 

Crushed digestive biscuits and mix well with melted butter. Press into a 8” or 9" square or round cake ring. Refrigerate for later use. 

(B) Marshmallow filling: 
10 pcs of marshmallow 
300 ml of HL milk 
80 ml of diary whip cream 
150 gm Mango Puree (unsweetened) 
8 pcs of gelatine leafs 
80 gm sugar 

Put all the ingredients into a pot. Doubleboil over small fire until gelatine leafs, marshmallow and sugar are dissolved. 

(C) Gelatine Topping: 
6 pcs of gelatine leafs 
200 ml of water 
4 tbsp sugar 

Boil all ingredients until dissolved. 

Assembling the cake: 

Pour marshmallow filling (B) into the prepared baking tin with biscuit base (A). Put in freezer until slightly harden but not totally frozen. Take it out and arrange sliced fresh mangoes. Put it back to freezer to harden a little. When slightly harden take it out and pour the slightly cool Gelatine (C) on it. Put in fridge to chill. Cut and serve.


by Jestina

Marshmallow Chocolate Cake

Biscuit Base
200g cream cracker
80g melted butter

Chocolate cream
40g milk
100g marshmallow
1 tbsp cake stabalizer (mix with 20g water) aka powdered gelatine
80g melted chocolate
120g whipped cream

Chocolate layer
130g milk
50g fine sugar
20g cocoa powder
1/2 tbsp cake stabalizer (mix with 15g water) 

1.Crush cream craker into crumbs, add melted butter and mix evenly. Place mixture evenly on the baking tray, press the biscuit crumb mixture to form a compact base. Store in fridge for 20mins.
2.For chocolate cream, melt marshmallow with milk in a water bath, mix evenly. Stir in cake stabalizer and melted chocolate.
3.Leave mixture to cool, add whipped cream and mix evenly.
4.Pour chocolate cream mixture onto biscuit crumb base, chill in refrigerator until set.
5.For chocolate layer, add fine sugar to milk, boil until all the sugar dissolves. Stir in cocoa powder. Leave it to cool to approx. 60 degrees Celcius.
6.Add cake stabalizer into milk mixture.
7.Pour the chocolate layer onto the chocolate cream layer. Chill in refrigerator until set. 

·Press hard on the biscuit crumb mixture to form a really compact base, otherwise the base will easily fall apart when cutting into smaller pieces.
·Cake stabalizer will coagulate when mixed with water,melt it in a water bath before adding into the mixtures