Guimave À la fleur d'oranger (Orange Blossom Marshmallows)
Adapted from Grand Livre de Cuisine: Alain Ducasse's Desserts and Pastries by Alain Ducasse and Frédéric Robert
Yields one 16 x 24-inch frame
3 1/4 ounces gelatin sheets
1 1/2 cups water
5 3/4 ounces glucose
3 pounds 14 ounces sugar
7 3/4 ounces egg whites
1/2 cup orange flower water
Confectioners' sugar
Cornstarch
Soften gelatin sheets in cold water.
Mix water, glucose, and sugar, and heat to 266˚F (130˚C).
In the meantime, beat egg whites. Gently warm orange flower water; add gelatin and stir to dissolve.
Following the procedure for an Italian meringue, slowly add the cooked sugar mixture to the beaten egg whites. Next, fold in the gelatin-orange flower water mixture. Beat to stiff peaks.
Mix together confectioners' sugar and cornstarch in equal parts. Evenly dust the frame in which the marshmallows will be molded. Pour batter into frame, smooth surface, and cover with a fine dusting of sugar-cornstarch mixture. Let cool, making sure that a crust does not form.
When set, unmold, tap off excess sugar-cornstarch, cover in plastic wrap, and store in a dry place.
Grasshopper Pie
Adapted from Betty Crocker's Cookbook (1975)
Yields one 9-inch pie
1 1/2 cups chocolate wafer crumbs
1/4 cup unsalted butter, melted
32 large marshmallows or 3 cups miniature marshmallows
1/2 cup whole milk
1/4 cup green crème de menthe
3 tablespoons white crème de cacao
1 1/2 cups cold whipping cream
Green food coloring (optional)
Preheat oven to 350˚F. Mix together cookie crumbs and butter. Press mixture firmly and evenly against bottom and sides of a 9-inch pie pan. Bake for 10 minutes. Cool completely.
Heat marshmallows and milk over medium heat, stirring constantly, just until marshmallows melt. Chill until thickened; stir in liqueurs.
In chilled bowl, beat cream to stiff peaks. Fold marshmallow mixture into whipped cream; fold in a few drops of food coloring. Pour filling into crust. If desired, garnish with grated semisweet chocolate. Chill at least 3 hours or until set.
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