By Lindsay Carmichael of One Bite Too Many
INGREDIENTS
1 ½ cups water
½ cup loose-leaf Nutty Almond Cream tea
3 packages/12 sheets of gelatin
1 ½ cups granulated sugar
1 cup glucose
pinch of sea salt
1 teaspoon vanilla extract
½ cup icing sugar
¼ cup corn starch
DIRECTIONS
1. In a small
saucepan, bring the water to a boil, then add the tea. Simmer for 6-8
minutes. Remove from the heat, but allow
the tea to steep for at least an hour (because this is an herbal tea, it
can steep even longer without becoming bitter). Place in the fridge for 8-12 hours.
2. After
8-12 hours, strain the tea. Make sure to press firmly in the sieve to wring out
the extra flavour.
3. Measure ½ cup of the tea and place in the bowl of an electric mixer. Sprinkle gelatin on top of the liquid
and allow to bloom while preparing the sugar syrup.
4. Over
medium-high heat, pour the remaining ½ cup of tea into the medium saucepan,
along with the sugar, glucose, and salt. Cover and allow to cook for 4-5
minutes.
5. After
the first 4-5 minutes, uncover the pot, clip on your candy thermometer, and
continue cooking over medium heat without stirring.
6. Once
the sugar syrup reaches 240°F, remove from the heat and turn the mixer on low.
Slowly pour the sugar syrup into the gelatin mixture.
7. Turn
the mixer to high and whip for 14 minutes.
8. During
this time, mix the icing sugar and cornstarch in a small bowl. Lightly spray
the baking sheet with oil, then use the sieve to dust the sheet with the icing
sugar/cornstarch. Make sure that the
entire sheet is covered with the mixture, then set the rest aside for later.
9. After
the marshmallow has been whipping for 14 minutes, add the vanilla and allow to
whip for 1 additional minute.
10. Pour the marshmallow into the prepared
pan and use a lightly oiled offset spatula to spread the mixture evenly in the
pan.
11. Dust
the top of the marshmallow with the icing sugar/cornstarch, and set aside for
at least 4 hours (overnight is best).
12.
Once the marshmallow has set, turn it out
onto a large cutting board. Use a
lightly oiled pizza wheel to cut out squares. Dust the cut edges with the last
of the icing sugar/cornstarch.
13. Store
in an airtight container for up to 1 month.
