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Rose Petal Marshmallows

April 26, 2010

Since I lost my roses last year and replaced them with raised veggie beds, I haven’t been able to make these marvelously odd marshmallows. The Ashland Farmer’s Market came through once again this morning. Mix julienned red roses with the Valley’s own Dagoba Chocolate and you’ve got romance galore.

Organic Rose Petal and Chocolate Marshmallows

1/2 c. powdered sugar
1/2 c. cornstarch
2 c. sugar
2 TBL agave syrup
1 1/2 c. water
4 TBL unflavored powdered gelatin
1 tsp almond extract
2 egg whites, stiffly beaten
5 small tight organic red rose buds,cleaned and finely julienned
2 TBL Dagoba organic chocolate nibs

Method:

Mix powdered sugar and cornstarch together.

Lightly oil a cookie sheet. Dust with the cornstarch and powdered sugar mixture.

In small bowl, sprinkle gelatin over 3/4 c. water. Leave to soften.

Beat egg whites until stiff.

In small saucepan, put sugar, agave syrup and 3/4 c. water. Heat, stirring until sugar dissolves. Bring to low boil. Let boil without stirring until temperature reaches 260 degrees(hard-ball stage).

While the syrup cooks, set bowl with gelatin over simmering water. Whisk until dissolved. Add almond flavoring.

Whisk into syrup, then whisk into beaten egg whites. Continue to whisk as mixture cools, until thick enough to hold it’s shape.

Fold in rose petals and chocolate nibs. Spread in dusted pan and let set for several hours.

Run a knife around the edges to loosen. Dust clean counter heavily with the cornstarch and powdered sugar. Turn marshmallow out of pan.

Dust top and let set an hour.

Cut into squares or shapes.

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