One of my favourite discoveries of last year, and one of the few products that I have bought myself is Gran Luchito. It really is rather splendid, rich, smokey, deeply flavoured chilli delivering a satisfying (and addictive) kick without blowing the top of your head off.
The range consists of the original chilli paste, mayonnaise and honey. I use at least one of the items from the range several times a week – usually the paste – the honey is stunning when partnered with griddled halloumi. The mayonnnaise is the best thing ever for dipping chips into, although I do tend to mix the chilli paste with my regular mayonnaise, so as not have yet another jar in the fridge.
These pretty pink honey flavoured marshmallows deliver a satisfying dose of chilli, not too hot, but one that you definitely notice. My quest for free range organic gelatine continues, if you know of a supplier please do let me know. If you are vegetarian then these are not for you unfortunately, I cannot get the the usual vegetarian substitutes of either agar agar or veg-gel to work, with or without the use of egg in the marshmallow.
Served with a warm chocolate sauce (I love Kelly’s recipe made with dark chocolate), these are almost too good to share with your Valentine. As soon as I had taken the photos Ed positively inhaled them in a matter of minutes. It is a good thing that the recipe makes about 70!
If you have not made marshmallows before I recommend giving this post a good read first; it has lots of hint and tips on how to make perfect marshmallows.
Recipe: Chilli Honey Marshmallows
- Two sachets powdered gelatine (about 20g)
- 120 ml warm water
- 440 g white granulated sugar
- 50 g golden syrup
- 50 g Gran Luchito honey
- 200 ml water
- A dab of pink food colouring
- 3 tbs cornflour
- 3 tbs icing sugar
- Pour the warm water into a small pan and sprinkle the gelatine over, gently stir and set to one side to allow the gelatine to swell or “bloom”.
- Place the sugar, syrup, honey and remaining water into a heavy saucepan and bring to a boil. Simmer until the syrup is at 120C. It will be very bubbly to start with. Stir frequently and eventually the furious bubbling will subside.
- Whilst the sugar is heating, line a baking pan (about 30 x 20cm) with oiled cling film.
- If needed warm the gelatine gently to fully dissolve, then add it to the bowl of your stand mixer and mix on a low speed with the whisk to prevent it from setting.
- Once the sugar syrup has reached 120C increase the speed of the mixer to maximum and carefully pour the syrup over the gelatine. Whisk. The mix will puff up and after 5 – 10 minutes bubble gum like strands form. Add a few drops of food colouring if desired.
- Dollop into the prepared pan and leave at room temperature for 2 hours until set.
- Mix the cornflour and icing sugar and liberally dust a board with it, turn the set block of marshmallow out, teasing the cling film from it. With an oiled serrated knife cut the marshmallow into cubes dusting each freshly cut surface with the cornflour mix as you go. I found the cutting was the hardest part of the process, the marshmallow is fairly forgiving and robust so you can pull it around a fair bit.
- Serve with a jug of hot chocolate sauce for dipping.
For more Gran Luchito Valentine’s recipes why not try: –
Nazima’s Braised Poussin with Chilli, Lime and Herb Broth
Urvashi’s Chilli Honey Baklava
This is post is a recipe development commission. Fuss Free Flavours received product & remuneration from Gran Luchito to compensate for time, skills, knowledge and costs incurred in developing the recipe and writing this post.