The Ispahan raspberry, rose and lychee cupcakes were a lovely pink and delicious. Hermé’s layers of flavour really do create magic. And the coconut oil sponge is so light and moist!
The healthier marshmallow experiments
Carrying on the pink theme, along came some maple syrup marshmallows involving raspberries, rose water, gelatine and no egg whites! The first experiment produced beige marshmallows with a nice texture and taste; the second batch were a lovely colour but a bit too soft. I learnt that:
- adding purée towards the end probably makes them too moist
- using honey as well as maple syrup seems to make marshmallows sweeter
- pure maple syrup marshmallows taste lovely but using so much maple syrup is fairly pricey
- must be careful when adding rose water
- sprinkling little raspberry pieces on top will make your marshmallows look like they have smallpox!
- finally, the recipe is fast and easy. I enjoyed the experiments.
If you fancy playing around with healthier marshmallows the interesting original recipe is at DIY Natural’s DIY Naturally Sweetened Marshmallows. I think I’ll try making marshmallows with sugar and egg whites next, just to see what they’re like. 🙂
The matcha experiments
As you can see from the diagram above, the matcha maple syrup marzipans (and matcha date caramels) experiment was easy, fast and so relaxing I had time to draw. Yay!
Oh and I found more stuff about tempering from my Cordon Bleu basic skills book for covering the marzipans and dates in chocolate, so I drew a little diagram for my Tempering chocolate page.And so the experiments continue with little drawings because sometimes they’re just easier than words. In fact you may have noticed there are less words in this week’s roundup! Not a bad thing occasionally. 🙂
Thank you for coming by to read about and look at the latest experiments! Hope you have a lovely weekend sweet reader with your favourite things and a few of your own experiments too! 🙂 x