Pepper Dessert Hybrid: A Mango Lassi Marshmallow Recipe That Combines An Indian Classic With A Favorite SnackJuly 18, 2019
One of the simplest pleasures in life comes from eating a marshmallow. It definitely has something to do with the texture—sinking your teeth into the soft, slightly springy stuff, has always been a fun gustatory experience. The things may be ridiculously sweet, but the chewy pillows have become an easy, favorite snack. Marshmallows are good in anything, from in between s’mores when slightly gooey and melted, to fluff that’s spread on cookies. Sometimes, it can get a little too saccharine however, which is why this recipe is perfect for those who want to enjoy marshmallows’ bouncy texture, without the subsequent toothache.
Our latest dessert hybrid tunes down the sometimes overt sweetness of marshmallows, by combining it with the classic Indian yogurt drink lassi. Lassi is known for its savoriness, a thick yogurt shake that is slightly sour, flavored sometimes by cumin or even turmeric. The popular drink can be mixed with fruit, which we have done here by adding mango jam, but can easily be replaced with whatever fruit preserve you prefer. By adding yogurt to your homemade marshmallow, you add a distinct tang, that will balance the sweetness of all that sugar. These make for the most addictive of snacks, or can even be perfect in a modern, reinvented s’more, slathered with more fruit jam and placed in between some graham crackers. Make this and share some with your friends—but I think you might want to keep them to yourself.
Total Time: 1h30m
Yield: one 9×9 inch pan, 2 dozen single mallows, estimated
Ingredients: Gelatin Mixture
- 1/2 cup mango jam
- 1 tbsp greek yogurt (or any thick, tangy variety)
- 2 tbsp lemon juice
- 2 tbsp cold water
- 30g unflavored powdered gelatin
Ingredients: Sugar Syrup
- 3/4 cup sugar
- 1/2 cup light corn syrup (divided)
- 1/4 cup water
- pinch of salt
Ingredients: Marshmallow Powder
- 3/4 cup powdered sugar
- 1/2 cup cornstarch
- Prepare a 9×9 inch pan and generously spray with cooking spray.
- Combine the powdered sugar and cornstarch to make the marshmallow powder.
- Heat the jam in the microwave until liquid.
- Add in the yogurt, lemon juice, and cold water.
- Whisk in the gelatin and set the mixture aside.
- Combine the sugar, half of the corn syrup, water, and salt.
- Bring to a boil over high heat until the mixture is at 242F.
- While the mixture is heating up, place the other half of the corn syrup into a mixer fitted with a whisk attachment.
- Add in the gelatin mixture (if now solid, liquefy in the microwave before adding).
- Set the mixer with the gelatin and corn syrup on a low speed and keep running.
- When the syrup has reached temperature, slowly pour it into the running mixer in a steady stream.
- When all of the syrup is added, increase speed to medium and beat for 5 minutes.
- After 5 minutes, set your mixer to the highest speed and beat for 5 more minutes or until triple in volume.
- Using a spatula that has been sprayed with cooking spray, transfer the marshmallow mixture into the prepared pan and spread evenly and smoothly.
- Sift a generous amount of the marshmallow powder coating over the marshmallow.
- Let stand until set, about one hour.
- Loosen the marshmallow from the pan with a knife.
- Invert marshmallow onto a surface dusted with the marshmallow powder coating.
- Dust the whole marshmallow with more coating.
- Slice the marshmallow using a knife that has also been dusted.
- Store in an airtight container in a dry area (not inside the refrigerator).