It's Whisky Month and to celebrate Mark Greenaway created this fun recipe for rhubarb marshmallows

  • 260 (including refrigeration)
  • 4
  • Medium
We chefs would love to make you believe that marshmallows are incredibly difficult to make. Just follow these simple steps however, and you’ll soon have dinner party-worthy marshmallows to wow all of your friends.

Ingredients

  • 6 leaves gelatine
  • 250ml rhubarb juice
  • 225g caster sugar, and extra for dusting
  • 200g liquid glucose
  • 60ml of your favourite single malt whisky
  • 60ml water
  • ¼ tsp salt
  • seeds of 1½ vanilla pods

Method

Rhubarb marshmallows

1 Reduce the rhubarb juice by half and leave to cool, then soak the gelatine in the juice.

2 Place the juice and gelatine over a medium heat until the gelatine melts.

3 Boil the sugar, whisky, glucose, water and salt in a separate pot for 1½ minutes. Pour this boiling syrup onto the gelatine mixture.

4 Add the vanilla seeds and mix together, then whisk in an electric mixer for 12 minutes.

5 Pour into a tray lined with clingfilm, then refrigerate for 4 hours.

6 Cut into squares and dust with caster sugar.

• Perceptions by Mark Greenaway is out on 12 July, £30, see www.markgreenaway.co.uk

main

About The Author

Mark Greenaway

Mark Greenaway is an Edinburgh-based chef and restaurateur. He is chef and owner of Restaurant Mark Greenaway, voted number 13 in the UK’s top 100 restaurants 2015. Greenaway has represented Scotland on BBC2's Great British Menu in 2012 and 2013, and is also a weekly columnist for the Edinburgh Evening News.

Let us know what you think

comments

About The Author

Mark Greenaway

Mark Greenaway is an Edinburgh-based chef and restaurateur. He is chef and owner of Restaurant Mark Greenaway, voted number 13 in the UK’s top 100 restaurants 2015. Greenaway has represented Scotland on BBC2's Great British Menu in 2012 and 2013, and is also a weekly columnist for the Edinburgh Evening News.