Thursday, July 25, 2013
Red Velvet Chocolate Marshmallows
My son and I were watching the Cooking Channel the other night and there was some show that had a lot of dessert-type of dishes and one popular dessert is red velvet cake, cupcake, and many other variations. At the time I was thinking of making some marshmallows since I haven't them in awhile and then the lightbulb went off: Why don't I make some red velvet marshmallows?
Last year I had already posted a recipe for chocolate coconut marshmallows so a red velvet one would be similar with some obvious changes. Here's the ingredients I used:
Great Lakes Gelatin (orange can) - 6 tbs
Organic sugar - 1 1/2 cups
Organic red beet - 1/2 medium size (peeled & chopped)
Organic dried coconut chips (or flakes) - 1 cup
Organic powdered cacao - 3 tbs
Organic vanilla extract - 2 tsp
While I was making this, I realized that I used way too much cacao and that's why the marshmallows didn't turn out to be as red; but the extra cacao made a real deep chocolate flavor.
I basically used beet juice and coconut milk instead of water to mix with the other ingredients. To make the beet juice: place chopped beets into blender and add just enough water until covered. Blend. Pour blended mixture into a cheesecloth or nut milk bag, or do what I do if you don't have any of those, use a fine mesh strainer and strain the liquid (discard the beet solids). To make coconut milk: do the same as with the beets. Mix the beet juice and coconut milk together in the same container. Take one cup of this and let sit with the gelatin powder for about 10 minutes. While that is sitting, in a skillet or saucepan, heat another cup of the beet juice/coconut milk with the sugar to a gentle boil, or at least to a little thickening. Add the cacao powder and vanilla extract and boil some more. Next, pour this into the gelatin mixture and user a hand mixer to blend until desired thickness. This may take about 10-20 minutes depending on the power of the mixer you have but you don't want to mix too long that it's gets too thick. Pour the mixture into a greased container (I used a square glass pyrex greased with coconut oil), flatten and smooth the mixture, and store in the refrigerator for at least a few hours before eating.
Before serving, I sprinkled some sea salt onto a plate and coated the top surface of the already squared-cut marshmallows to give that sweet, chocolatey, salty taste, but that's just me. In the above picture I put the marshmallows into my Lunchbots container for work and as you can see I also have the green container of Great Lakes Gelatin in which I mix with orange juice as a post-work-out drink (I didn't want anyone to get confused which can to use for the marshmallows).