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Eggnog Marshmallow

December 13, 2015

 marshmallow

 There’s no ‘eggnog’ in my marshmallow but it is the silly season and a time when, as a non-drinker, I get a taste for drink! My pudding is laden with brandy and my custard full of booze; the rum balls are rum-my and check out my fruit mince! I even had half a glass of champagne at my work Christmas party recently which means it MUST be Christmas!

Traditional eggnog is made with milk and cream, sugar, eggs and spirits such as brandy, rum or bourbon. It’s often garnished with a sprinkling of ground cinnamon or nutmeg and can be served warm or cold.

The origins and  ingredients used to make eggnog drink are debated. Eggnog may have originated in England; having simply developed from posset, a medieval European beverage made with hot milk & eggs. The “nog” part of its name may stem from the word noggin, a Middle English term for a small, carved wooden mug used to serve alcohol.

My marshmallows are eggnog in flavour only! I have spiced them with dark rum and nutmeg & cinnamon. They are really just an excuse to make marshmallow, which I love – especially as a sweet treat after a huge Christmas feast. They are light and pillowy and make good use of all of the egg-whites you will have left over after making the brandy sauce.  For a more traditional eggnog recipe see here.

130g water
60g coconut sugar – I used half Natvia
25g gelatine
1 teas honey
scraped seeds of 1 vanilla pod
30g dark rum or bourbon or whisky
1 pinch each of nutmeg & cinnamon*
2 egg whites
1/2 teas cream of tartar
30g toasted coconut with ¼ teas ground nutmeg stirred through
 
Whip the egg-whites with the cream of tartar in a VERY CLEAN TM bowl with the butterfly in on SP 4 at 37°C for about 5 minutes. The time will depend on the eggs, size and temperature.
They should be light & fluffy. Set the egg-whites aside but don’t worry about cleaning the bowl.
 
Add the water, sugar, vanilla, gelatine, honey, rum and spices to the TM bowl and heat to 80°C, SP 2 for 5 minutes until the sugar has dissolved.  Fold the syrup into the egg-whites until well combined, trying to keep as much volume as possible. This can also be done in a stand mixer too.
 
Pour into a (baking paper) lined square tray and refrigerate until set. Cut into cubes with a wet knife and roll in spiced coconut to serve. Store in a airtight container in the fridge.
 
* or  better still, 1 drop each of food grade nutmeg essential oil and cinnamon essential oil
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