Flowerbomb! by Hannah Read-Baldrey

Author:Hannah Read-Baldrey
Language: eng
Format: epub
Publisher: Pavilion Books

PLUS…

• Electric mixer

• Mixing bowls and jug

• 23cm × 23cm (9in × 9in) baking tin

• Cake release spray

• Clingfilm

• Large knife

• Baking parchment

• Baking sheet

• Spoon

1. Use an electric mixer to whisk the egg whites until they form stiff peaks, then set aside.

2. Measure out the boiling water in a jug, then sprinkle over the powdered gelatin and whisk until fully dissolved, and set aside.

3. Create a hard ball sugar syrup by mixing the sugar, golden syrup and cold water together. Then add the set aside gelatin solution. Finally, mix in the egg whites at full speed for 10 minutes until the mixture turns glossy and is the same consistency as whipped cream.

4. Add the rosewater and pink food colouring paste, and whisk until completely combined.

5. Lightly spray the baking tin with cake release spray and pour the marshmallow mixture into the tin. Cover with clingfilm and allow it to set for around 8 hours or overnight at room temperature.

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