Ethiopia Guji Bilida Bukisa with black currant & lavender marshmallows
Author: 
 
Ingredients
  • 3 packages unflavored gelatin
  • 1 tablespoon dried lavender buds
  • 1 cup ice cold water, divided
  • 1½ cups sugar
  • 1 cup light corn syrup
  • ¼ teaspoon salt
  • ½ teaspoon pure vanilla extract
  • ½ cup black currant jam
  • ¼ cup confectioners' sugar
  • ¼ cup cornstarch
  • Nonstick spray
  • purple & gold food coloring (optional)
Instructions
  1. Using a perfect tea maker or tea strainer, steep the dried lavender in hot water (just off the boil) fro 5 minutes. Strain and allow to chill in the refrigerator (I quick chill in the freezer)
  2. Place the gelatin into the bowl of a stand mixer along with lavender water. Have the whisk attachment standing by.
  3. In a small saucepan combine the remaining ½ cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  4. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the vanilla extract during the last minute of whipping. While the mixture is whipping prepare the pans as follows. If you would like your marshmallows to have a light purple hue, add a few drops of purple food coloring.
  5. While the marshmallows are mixing, take the black currant jam and heat on the stove top. Add a few tablespoons of water (or lavender water if you have extra) and stir until smooth. You want to have the consistency of a gel. Pour jam into a squeeze bottle and set aside..
  6. Combine the confectioners' sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  7. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan.
  8. Take the jam, and draw lines on top, about an inch apart, covering the whole pan. Take a knife, and push the the jam lines in the opposite direction. The idea is to push the hot jam into the center of the marshmallow.
  9. Repeat these same steps with food coloring to get the purple streaks if desired.
  10. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  11. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners' sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.
Recipe by the modern barista at https://themodernbarista.com/index.php/2015/12/05/ethiopia-guji-bilida-bukisa-with-black-currant-lavender-marshmallows/