Chef Scott Campbell of the New Leaf in New York City is known to whip up decadent, rich Valrhona hot chocolate. And he crowns his cocoa with fluffy marshmallows, which he makes with herbs picked from the restaurant’s on-site garden. Impress loved ones with his fancy lavender marshmallow recipe on one of our never-ending chilly nights.
Lavender marshmallows
20 ounces water
2 ounces lavender flowers
10 gelatin sheets
7 ounces water
14 ounces sugar
8 ounces light corn syrup
2 pounds powdered sugar
1 Bring 6 ounces of water to a simmer; add lavender flowers and set aside for 20 minutes to steep.
2 Pour 7 ounces of water over gelatin sheets; set aside for 20 minutes to absorb water, and then drain off excess.
3 Pour 7 ounces of water, 14 ounces of sugar, and 4 ounces of light corn syrup into a heavy stainless saucepot. Bring to a simmer and cook mixture until it reaches 240 degrees.
4 Pour the sugar mixture into a mixing bowl with lavender flower water, gelatin mixture and 4 ounces of light corn syrup.
5 Start mixing ingredients at low speed, and as mixture starts to become frothier, increase speed of mixer. When marshmallow reaches stiff peaks and is firm, pour marshmallow over a half of box of sifted powdered sugar and spread out with a palate knife until it is 3/4 inches thick. Cover with the remaining box of sifted powdered sugar.
6 Refrigerate for an hour or overnight and cut into 1-inch cubes.
Scott Campbell’s hot chocolate
Serves 4
1 quart milk
3 ounces Valrhona cocoa powder
1 ½ ounces sugar, caster
6 ounces Valrhona chocolate, chunks
Pour milk and cocoa into a saucepot and bring to a simmer and add sugar. Reduce heat and add chocolate stirring occasionally until melted about 3-5 minutes. Hot chocolate can be topped off with homemade marshmallows or whipped cream.
