Food and Recipes

  (45 minutes + cooling time, makes about 50) 3 packages unflavored gelatin 1/2 cup water 1/2 c. soursop puree (from frozen is fine) 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon salt powdered (confectioner’s) sugar butter (for greasing the pan) blueberry simple syrup for marbling: – 1 c. blueberries – 1/2 […]

When the kids have gone to bed, the grown-ups get their own marshmallows; tangy-sweet tamarind at the forefront with just a hint of chili at the end, dipped in luscious bittersweet chocolate. 1/2 c. tamarind puree 1/2 t. raw red chili powder or cayenne 3 packages unflavored gelatin 1 1/2 cups granulated sugar 1 cup

Fruity with just a hint of tang, these are the marshmallows of summer. They’re the ones I’d make for a child’s birthday party — Kavya loves them best of all the ones I’ve made so far. Sweet enough to please the kids, but light and fruity enough to delight adults as well. Soursop (also known

(45 minutes + cooling time, serves dozens) Inspired by a classic Sri Lankan cocktail made with ginger beer, lime, and arrack, a bourbon-like liquor derived from coconut flowers. 3 packages unflavored gelatin 1/4 c. ginger juice 1/4 c. lime juice 1/2 cup water 1 1/2 cups granulated sugar 1 cup light corn syrup 1/4 teaspoon

(45 minutes + cooling time, serves dozens) You can freeze ginger, grate it with a microplane grater, and then squeeze juice out of the grated ginger, but that’s pretty labor intensive for this much juice. I used Ginger People’s ginger juice, available online. 3 packages unflavored gelatin 1/4 c. ginger juice 1/4 c. lime juice

(45 minutes + cooling time, serves dozens) Love the tang of the blood orange here, cutting the fruity sweetness of the passionfruit marshmallows 3 packages unflavored gelatin 1/2 cup water 1/4 c. passionfruit puree (from frozen is fine) 1/4 c. blood orange juice (about one orange) 1 1/2 cups granulated sugar 1 cup light corn

(45 minutes + cooling time + 30 minutes for dipping, serves dozens) I’d start these the day before you want them finished, because you need to let them cool for quite a while before cutting and dipping (and then they’ll need maybe 30 more minutes before serving). But not too much in advance, because homemade

(45 minutes + cooling time, serves dozens) Using vanilla bean gives a strong vanilla flavor — you can cut the amount in half if you’d prefer it milder, or leave it out entirely. 3 packages unflavored gelatin 1/2 cup water 1/2 c. passionfruit puree (from frozen is fine) 1 vanilla bean, split and the seeds

(45 minutes + cooling time, serves dozens) These make very fluffy, mousse-like marshmallows, because there’s a component to mango that resists setting. I’m told that if you cook the mango first, it’ll set more firmly, but I like them this way! 3 packages unflavored gelatin 1/2 cup water 1/3 c. mango puree (canned is fine)

Honestly, I would only recommend the white chocolate-dipped passionfruit-vanilla bean marshmallows for people with a serious sweet tooth; they are too sweet for me. But Kavya says: “Yummy!”