Homemade Fluffy Marshmallows

Baby, it's cold outside! Are you one of unfortunate ones suffering through the recent polar vortex? Watching the weatherman report tired of hearing about arctic chills, single digits temperature or below zero.... Spring seems so far away!
Well, not much you can do about it living in New England, besides staying warm or moving South. You, just need find ways to enjoy the season . I am not the type that will enjoys outdoors this time of the year  by skiing, sledding or snowboarding but I enjoy watching the snow through my window while reading a book or trying a new recipe in my warm kitchen. 
Last weekend, I took my daughter to go ice skating at the rink close by the house and she had some friends over after skating . We had some brazilian hot dogs made by my mom and hot chocolate and I decides to make the marshmallows in the house. And I have to say they are very easy to make and much better than store bought ones, the only cons is that they are a bit messy, once you have to coat them with powdered sugar and corn starch that gets all over counter, but it's not that bad. You can even use cookie cutters and cut them into fun shapes. And the left over you can keep them in an air tight container , they will last for weeks.

Homemade Fluffy Marshmallows

Ingredients:
(it makes 50+ marshmallows depending on the size you will cut them)

3 packets unflavored gelatin powder 
1/2 cup cold water ( for the gelatin bloom)
2 teaspoon vanilla extract
3/4 cup water( to make marshmallow)
1 1/2 cup granulated sugar
1 1/4 light corn syrup
pinch of salt 
1 cup powdered sugar 
1/4 cup corn starch
cooking spray
* You will need a candy thermometer*
How to make it:

• Line 13x9x2-inch metal baking pan with foil. Coat foil lightly with nonstick spray.
• Pour 1/2 cup cold water and the vanilla extract into bowl of a mixer with a whisk attachment. Sprinkle gelatin over it. Let stand until gelatin blooms and absorbs water, at least 15 minutes.
• Combine the 1 1/2 cups sugar, corn syrup, salt, and remaining 3/4 cup cold water in heavy medium saucepan. Stir over medium-low heat until sugar dissolves, brushing down sides of pan with wet pastry brush. Attach candy thermometer to side of pan. Increase heat and bring syrup to boil. Boil, without stirring, until syrup reaches 245ºF. Do not stir sugar once it has come to a boil or it may crystalize.
• With mixer running at low speed, slowly pour hot syrup into gelatin mixture in thin stream down side of bowl (avoid pouring syrup onto whisk, as it may splash). Gradually increase speed to high and beat until mixture is thick and stiff, about 10 minutes. At first the liquid will look clear and frothy as it mixes it will turn opaque , white and creamy and will increase in volume. 
• Scrape marshmallow mixture into prepared pan. Smooth top with a spatula sprayed with cooking spray. Let stand uncovered at room temperature until firm, from 6 to 12 hours. If you like to top your marshmallow with crushed candy canes you can add it before marshmallow is set, just sprinkle as much you would like on top and softly press them down a bit using your hands.
  
  
  Stir corn starch and powdered sugar in small bowl to blend. Sift generous dusting of starch-sugar mixture onto work surface, forming rectangle slightly larger than 13x9 inches. Turn marshmallow slab out onto starch-sugar mixture; peel off foil. Sift more starch-sugar mixture over marshmallow slab. Coat large sharp knife (or cookie cutters) with cooking spray. Cut marshmallows into squares or other shapes. Toss each square( or other shape) marshmallow into the powder sugar mix so all the sides are coated. Transfer marshmallow to rack shaking off the excess of the powder mix. 
  
  
  If they are not consumed right away keep them in an air tight container, so they will stay fluffy longer.
  Now make yourself a cup of hot cocoa and top it with your homemade marshmallow and enjoy this treat in a cold day! 
  Cheers to the season!
  Pri=)

  

  almost there!

  
  

  

  Carefully pour the hot sugar down the side of the bowl

  
  

  

  mix for 10 minutes until is thick and glossy

  
  

  

  if using  crushed candy cane on the top just press them down gently so will stick to the marshmallow

  
  

  

  make sure the surface is coated with the powder mix so marshmallow won't stick

  
  

  

  I made 1/2 plain stars shape and 1/2 square with crushed candy cane 

  
  

  
  Hummm! Enjoying a hot chocolate while reading a magazine.Looking at the snow outside. 
  
  
  
  

Pomegranate Panna Cotta - Lucky NYE dessert

Yay! First blog post of 2014
I hope everyone had a wonderful new year's celebration.
At home we had a lot to celebrate in 2013 it was a big year for us , but I have to say it wasn't always so easy we had challenges to over come and we worked really hard too.
So, for NYE I cooked a delicious dinner for my family to remember the happy moments of 2013 and to welcome the new year to come and because brazilians are known to be very superstitious during new years celebration, My menu had in every course ingredients that are known to bring good luck for the year to come.
In this post I will share my  Pomegranate Panna Cotta recipe that we enjoy at our NYE Lucky Dinner. 
Pomegranates represent good luck in many countries for these reasons: Their red color, which represents the human heart, denotes life and fertility; their medicinal properties represent health; and their abundant, round seeds represent prosperity—all things everyone hopes for in any fresh start.iIn Greece they smash a pomegranate at the entrance of the house – the further the seeds spread the better the luck for the family.In Brazil people suck on a few pomegranate seeds at midinight and then wrap them in wax paper or a small packet and keep them in their purses or wallets to ensure money year round(My Grandma does that every year).

Pomegranate Panna Cotta

(makes aproximately 4 servings)
I used rock glasses for the presentation of my panna cotta but you can use a ramekin or wine glass or something else you have, be creative! And I topped the panna cotta with a pomegranate-orange gelée(recipe below)







Ingredients for the Panna Cotta
2 cups heavy whipping cream
3/4 cup sugar

1/8 tsp cardamon
1/2 cup POM  pomegranate juice
.25 ounce {1 packet} Knox gelatin3 tbsp of cold water 
How to make it
In a bowl add the cold water & sprinkle the gelatin package on top of water & set aside.
Place your cream, sugar into a sauce pan and heat over medium heat. Stirring frequently with a wooden spoon. When sugar is well combined with cream add pomegranate juice and the cardamon, continue cooking until it nears boiling. Remove from heat. 

When cream mixture is complete and while it’s still warm add the gelatin mixture, whisk together until well combined. Equally divide the mixture into your  glasses/ramekins. Place in refrigerator to set up for a minimum of 2 hours OR until firm.

Ingredients  for the Pomegranate-Orange Gelée

seeds of 1 pomegranate
juice of 1 orange 
1/4 cup sugar
1/2 packet of Knox gelatin
5 tsp of cold water 

1 cup of POM  pomegranate juice

How To make it
In a small bowl add the cold water & sprinkle the gelatin on top of water & set aside.
In a saucepan over medium heat place your pom juice,orange juice and sugar.Stir frequently until the sugar dissolves and the mixture is warm. Add the gelatin mix and whisk until well combined cooled down in the fridge for a few minutes until mix is just cooled but still liquid. Pour you  still liquid gelee over your already firm panna cotta and garnish with pomegranate seed.Place in the refrigerator for about an hour or until it firms.

You can serve as is or with some cookies on the side I used chocolate cover lady fingers and the dessert was a great way to finish out last dinner of 2013.

Happy New Year!

Enjoy

Pri  

panna cotta mix cooling down a little before adding the Knox mix

Lady Fingers cookies dipped in chocolate

NYE Dinner table set