Pomegranate and Rose Water Marshmallows

Pomegranate and rose is a winning combination, aromatic with a hint of tartness. These marshmallows are the palest pink and are, dare I say it, a 'sophisticated marshmallow' (is this an oxymoron?), not dissimilar to Lokum (Turkish delight) but much lighter and not actually as sweet. Pomegranates have been an important part of culture and cooking for centuries, and have captured endless imaginations resulting in Greek myths involving them, cities names after them, countless golden age still-lifes painted of them and their inclusion on heraldic badges. Would Persephone be tricked by Hades into eating these pomegranate marshmallows? Well, if the underworld has pomegranates and marshmallows I think most people would be tempted...

Ingredients (makes approximately 36 marshmallows):

• 1/2 cup sifted icing sugar
• 1 tablespoon + 1 teaspoon gelatine powder
• 1 cup white granulated sugar
• 1/4 cup glucose syrup (light corn syrup)
• pinch salt
• 1/2 cup pomegranate juice (you can use fresh or an unsweetened 100% juice like 'pom')
• 4 tablespoons rose water

Method:

1. lightly oil the bottom and sides of a square 22 cm baking pan (silicon pans make it easier to get the marshmallow out)
2. sift pan thoroughly with icing sugar to cover all pan surfaces
3. in a large heat proof bowl sprinkle gelatine over 1/4 cup of pomegranate juice and set aside
4. in a heavy saucepan cook white sugars, syrup, pinch of salt and 1/4 pomegranate juice over a medium flame, stirring until the sugar dissolves
5. increase heat and let it bubble until you reach soft ball stage (116 C or 240 F on a candy thermometer), approximately 10 minutes
6. once soft ball stage is reached, removed from heat and pour over dissolved gelatine in the heat proof bowl, stirring until it comes together
7. beat with an electric beater until soft peaks form and it thickens to double its size (about 10 minutes)
8. add the rose water and continue beating for a further 2 - 4 minutes, until the marshmallow is thick and fluffy
9. pour into prepared pan, sift icing sugar over the top and allow to set for 3 hours or longer
10. turn out onto an icing sugared wooden chopping board and cut into 3.5 cm cubes with a lightly oiled knife
11. transfer to an airtight container until ready to eat, dust thoroughly with icing sugar again
12. if you are having humid weather your marshmallows might sweat, just add more icing sugar and store in the fridge
13. the marshmallows will keep for several days in an airtight container in the fridge