toasted gingerbread marshmallow islands
Recipe type: dessert
Prep time: 
Cook time: 
Total time: 
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • a pinch of nutmeg
  • 5 cloves
  • ½ vanilla pod
  • 2C white sugar
  • 500ml water
  • 2 tbsp molasses
  • 20g gelatin
  • ¾C water
  • 2C white sugar
  • 1C glucose syrup
  • lots of icing sugar & cornflour
  • good custard and frozen raspberries to serve
How to make it
  1. First up, make the gingerbread syrup. Pop the ground ginger, cinnamon, nutmeg, cloves, vanilla pod, 2 Cups of white sugar, molasses and 500ml water in a saucepan and heat, stirring occasionally, until all of the sugar has dissolved. Pour the syrup, bits and all, into a container. You'll only need 250ml of the syrup for this recipe, but the rest is magnificent mixed with brown rum, pear juice and sparkling water.
  2. To make the marshmallows, first line a square tin with cling film and spray with a fine mist of oil.
  3. Put the gelatin powder and ¾C water in the bowl of a stand mixer and let it sit there while you perform the next step.
  4. In a saucepan, combine the white sugar, glucose syrup and 250ml of strained gingerbread syrup. Heat the sugars until they reach 115C (around 238F) and immediately remove from heat.
  5. With the mixer on low, carefully pour the hot sugar syrup onto the gelatin mixture in a steady stream until it is all in the bowl then beat on high until the mixture has tripled in volume, is opaque, fluffy and almost completely cooled to room temperature. This will take a while.
  6. Pour the marshmallow mixture into the pre-oiled tin and let it set for at least 2 hours.
  7. When the marshmallow is set, cut it into blocks. You'll need a sharp, well-oiled knife for this.
  8. To serve, place some frozen raspberries at the bottom of a glass and top with custard. Place a marshmallow block on top and brulee it with a blowtorch. Sprinkle a few more raspberries around for colour.
  9. If you would like to keep the remaining marshmallows, toss them in a mixture of icing sugar and cornflour until well coated. They'll keep for a couple of weeks that way.
Recipe by onebitemore at