Jess in our kitchen quotes lines from a Mitchell & Webb sketch in which a Paediatrician and a Ice Cream Factory employee talk through their day at work. The pressured Paediatrician putting his pressures to one side to talk through the ice cream workers problems with selling Rum & Raisin Ice Cream. 

On lots of levels that conversation rings true. Marshmallows are our ice cream. The business has had its ups and downs but ultimately we make and sell marshmallows. That thought is a good way of keeping the stresses of this job in check.

I think of mallows as noisy children. Shouting in the garden bouncing on the trampoline. Staying up late then collapsing on the sofa. Innocent and fun. These Halloween mallows were developed by Hannah in our kitchen today and I think it’s a great example of what we do best. Taking a honed classic recipe and making it ours.

It’s our basic mallow recipe flavoured with mandarin and coloured orange. They have been set in silicone charlotte moulds – demisphere moulds would also work well. Decorated with chocolate and we used matchmaker chocolates for the stalk.

Our Mallow Recipe (Makes 25 x 1 inch cube mallows)

• 250g Caster Sugar
• 25g Glucose Syrup
• 50g Water
• 35g (1 Large) Egg White
• 15g Platinum Strength Leaf Gelatine
• Flavouring & Colouring of your choice.
• 50:50 Icing Sugar:Corn Flour mix to dust

Method

Lightly oil a 20cm square cake tin or tray with vegetable oil.

Soak the gelatine leaves in cold water to bloom. They are ready when soft and jelly like.

Place the egg white in a bowl of a free standing mixer.

Mix together the caster sugar, glucose and water in a small pan and place of a medium heat. Stir initially to get things mixed but  no more. Continuous stirring will slosh sugar syrup up the sides of the pan. These drops will heat quicker, caramelise and burn.

Check the temperature of the syrup. It needs pouring onto the egg white when it reaches 118C. As the temperature edges towards 118C start to whisk the egg whites to get them frothy. Pour the sugar syrup onto the egg white and whisk on a high speed for 2 minutes.

Now carefully squeeze the water from the gelatine and add to the whisking mix. The residual heat in the mix will melt the gelatine and distribute it evenly. Allow the mix to continue to whisk for 5 minutes or until it is thick and stiff.

When the marshmallow is ready add your flavour and colouring. Whisk again for 5 seconds. Scrape the mallow out into the prepared tin and dust with the 50:50 icing sugar and cornflour mix. Allow to set overnight then cut into delicious chunks. Each chunk dusted with more cornflour and icing sugar mix.