Contemporary marshmallow with mulled cherries

Name: Contemporary marshmallow with mulled cherries
Yield: Serves 4
Ingredients: icing sugar, to dust; 1 star anise pod; 400 ml red wine; 1 tsp vanilla extract; 2 large egg whites; 140 g cherries (about 12); 3 large (or 5 small) sheets of leaf gelatine; 350 g granulated or caster sugar; 30 g liquid glucose; a little sunflower oil, to oil the moulds; baby basil leaves; 2 tbsp icing sugar, or to taste; Candied orange zest; 2 cloves; pared zest of ½ lemon and ½ orange

Preparation info

Serves
4

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

WE HAVE SOME OF THE SWEETEST CHERRIES IN THE WORLD IN THE UK AND I LIKE TO MAKE THE MOST OF THEM WHEN THEY ARE IN SEASON AT THE HEIGHT OF THE SUMMER. THIS IS A FUN WAY TO SERVE THEM.

Ingredients

icing sugar, to dust
a little sunflower oil, to oil the moulds
3 large (or 5 small)

Dessert
Vegetarian
Gluten-free
Summer

Method

Line a tray with baking parchment and dredge with icing sugar. Oil 4 ring moulds, 3.5cm in diameter and 4.5cm tall, and place on the tray. (If you don’t have ring moulds, cut 4.5cm tall cylinders from a finished kitchen roll. Slit each one down the side, open out and wrap tightly in foil. Bring the ends together and crimp closed to form rings.)
Soak the leaf ge