2 x 400ml tins of organic coconut milk
3⁄4 tablespoon of Peptipro Gelatin powder 3⁄4 teaspoon of cardamom powder
1⁄4 cup raw honey (or more to taste)
1 tablespoon of vanilla
Pinch of ne Himalayan salt
Line a 20 x 20 cm cake tin with baking paper so that it comes up and over the sides or use a silicon baking dish.
Remove the dry tip of each freeze-dried strawberry and then grate or pulse in a food processor to produce a ne powder.
Spoon the Peptipro Gelatin into the bowl of an electric mixer and then pour in half the water. Stir with a spoon to incorporate and then set aside for 5 minutes to expand and become jelly-like. e gelatin mixture will set into a mass in the mixing bowl.
Pour the remaining 1⁄2 a cup of water into a medium saucepan. Add the honey, vanilla and salt. Gently heat the honey mixture to 115° C. is temperature is reached a er the liquid has boiled for about 30-60 seconds. Use a candy or yoghurt making thermometer. Alternatively, you can test when the honey liquid is ready by dripping a few drops into a cup of cold water. When the mixture stays together and forms so balls and does not disperse, it is ready.
Remove from the heat. Pour a quarter of the hot honey liquid into the gelatin mixture and mix on a low speed until the gelatin has dissolved and is free of lumps. Slowly pour in the remaining hot honey mixture and continue mixing on a low speed.
Add the freeze-dried strawberry powder. e mixture will be runny and brown at this stage.
When the powdered strawberries are thoroughly combined increase the speed to high and beat for 12 minutes. Set the timer.
Plump, fluffy, marshmallows needs proper aeration. If your marshmallows come out a little dense it will mean you didn’t beat them long enough. But, don’t be tempted to beat for longer because the gelatin will begin to set which makes getting the mixture out of the bowl very tricky!
The mixture will expand and turn an opaque, pale pink. Flecks of dried strawberry will be visible in the mixture. Add colouring a er mixing for several minutes if you prefer confectionary pink!
Transfer the marshmallow to the lined tin. Quickly spread to the sides with a spatula before the mixture sets. Even out the top as best you can.
Place the marshmallow into the fridge to set for one hour minimum. Leaving it longer does make it easier to cut. Leave it 3-4 hours – if you can wait.
Pull the paper up to remove the marshmallow from the tin or turn out onto a chopping board.
Slice the marshmallows into squares with a sharp knife or cut it up using a pair of kitchen scissors.
If the marshmallows are sticky to touch, return them to the fridge and leave uncovered on a plate for another few hours to dry out then transfer to an airtight container in the fridge for up to 6 days.
Coconut Coating Tips:
Line the tin with desiccated coconut before pouring in the marshmallow mixture. Sprinkle more on top and press down lightly to ensure it sticks. Transfer to the fridge. Roll the remaining 4 uncoated sides as soon as it’s cut up.