Aperol Spritz Marshmallows
Aperol Spritz in marshmallows?! What will we think of next!
- 75ml prosecco, slightly warmed
- 50ml Aperol, slightly warmed
- 2 tbsp gelatine powder
- 330g caster sugar
- 230g liquid glucose
- 125ml prosecco, extra
- 1 orange (the peel of the orange)
- Aperol Sherbet:
- 200g caster sugar
- 1/2 tsp orange gel food colouring
- 2 tsp Aperol
- 1 x 35g packet sherbet
- 1 orange, zested
- Lightly grease a 20cm x 20cm tin lined with non-stick baking paper. Place the slightly warmed prosecco in the bowl of an electric mixer, sprinkle over the gelatine and stir to combine everything. Set aside over a bowl of warmed water. Place the sugar, glucose and prosecco in a medium saucepan over a medium heat and, warm up, stirring constantly until the sugar is dissolved. Add the orange peel and increase the heat to bring to the boil. Add a thermometer and cook, without stirring until the temperature reaches 115°C.
- With the mixer running, gradually add the hot syrup in a thin, steady stream to the sponged gelatine mixture and beat for 5–7 minutes or until thick and glossy and the mixer bowl is cool enough to keep your hands on.
- Carefully spoon the mixture into the tin and using a piece of greased baking paper, carefully smooth the marshmallow into an even layer. Refrigerate for 1–2 hours or until set.
- To make the Aperol sherbet sugar, place the sugar, orange food colouring, Aperol, sherbet and orange zest in a bowl and mix to combine. Let the sugar dry out for 4 hours, or overnight on a tray until ready to use.
- To decorate, turn the marshmallow out onto a surface and cut into roughly 2cm squares. Dust a piece of baking paper with the sherbet sugar and carefully roll the marshmallow squares in the mixture.