I can grow vegetables in a garden pretty well but my pot plant gardening skills are practically non-existent. My proof in that statement can be found in the following photos.
Mangy habanero plant.
Oh, how I longed for planters overspilling with leafy greens and bubbling with fruit. I want fat orange habenaro to slice into stir fries or simmer in some autumnal chutney. I want shiny fruit delicately dangling of leafy green sturdy plants. My terranium skills are rubbish.
It doesn't quite make sense. It's the same principle. Plant seeds, water, (prune, if necessary), pick.
Maybe I'll never get the hang of it. I'll console myself with these orange and chilli marshmallows in the meantime. Sweet and just a hint of warmth, perfect summery marshmallows. Do you have any container/pot plant tips?
120ml orange juice
Grated zest of one orange
1tsp dried chilli flakes
23gr powdered gelatine
160ml golden syrup
440gr caster sugar
Vegetable oil for greasing
Couple of tablespoons of cornflour and icing sugar mixed together.
1, In the bowl of a stand mixer, fitted with a whisk attachment, mix together the orange juice, zest, chilli, and powdered gelatine briefly. Leave this to sponge while you make the hot sugar syrup.
2, Add the sugar and golden syrup into a medium sized saucepan and add just enough cold water to cover it.
3, Turn the heat to low and stir until the sugar melts.
4, Using a damp pastry brush remove any rogue sugar crystals from the edge of the pan. You don’t want these falling in as it might trigger the syrup to crystallise. Turn the heat up high
5, Bring the syrup to a boil and continue to heat it until it reaches 130o/c on a sugar thermometer. Remove from the heat and leave to one side for a minute.
6, Turn your stand mixer on and slowly pour the hot sugar syrup into the bowl. Be careful not to hit the spinning whisk.
7, Beat until it goes pale and fluffy.
8, Whilst its beating, line an 8 inch square cake tin with greaseproof paper. Brush that lightly with vegetable oil and then dust with a little cornflour and icing sugar. Make sure you oil up the sides and dust those also.
9, When the marshmallow is ready, it will take on the consistency of really sticky bubblegum, carefully pour it into the prepared tin. Using a tablespoon dipped in water smooth the top out and then dust the top with some more of the cornflour/icing sugar mixture.
10, Leave in a cool place for a couple of hours until it has set.
11, Cut into squares and roll in more of the cornflour/icing sugar mixture. These will keep for around 2 weeks in an airtight container.