Tutti Frutti Marshmallow

Tutti Frutti Marshmallow

With special appeal for children, this is an ideal summer holiday dessert

Serves 4-6

For best results prepare in foil base
 
1 HOPPERS 8" Sweet Pastry Case
25g(1oz) custard powder
25g(1oz) sugar
250ml(10floz) milk
30g(2 Tbsp) lemon curd
25g(1oz) chopped roasted almonds
25g(1oz) chopped candied peel
25g(1oz) chopped glace cherries
25g(1oz) chopped crystallized ginger

Marshmallow:

150g(6oz) granulated sugar
65ml(2 1/2 floz) water
Pinch of cream of tartar
2 egg whites
 
Mix the custard powder and sugar to a paste with a little of the milk. Bring the
remaining milk to the boil, pour onto the paste stirring continuously, then
return to the pan.
Cook the custard until it is thick and smooth. Leave to cool.
Spread the lemon curd over the base of the pastry case.
When the custard is cool, beat until smooth, then fold in the almonds, peel,
cherries and ginger. Pour into the pastry case.
Place the sugar and water in a heavy based pan and heat gently to dissolve the
sugar. Add the cream of tartar and boil until the soft ball stage is reached
(1180C/2400F on the sugar thermometer). 
Whilst the sugar is boiling, whisk the egg whites until stiff.
Pour the boiled syrup in a steady stream into the egg whites, whisking
continuously. When all the syrup is added, continue whisking until the
marshmallow is very thick and cool.
Spoon over the custard and flash in a hot oven (2200C/4400F/Gas Mark 7) for
approximately 3-4 minutes, until the top is pale golden. 

Variation
To make the recipe an easy and safe one for children to try, substitute the
custard with ready-made custard, the marshmallow with a jar of ready-made
marshmallow, available from most large supermarkets.

Source:

rec.food.cooking, rec.food.recipes