情人节爱心美味甜点私密配方

　　Pink and white vanilla marshmallows from Gifts from the Kitchen by Annie Rigg.

　　Pink and white vanilla marshmallows

　　Homemade marshmallows are the stuff of dreams! They are light as pink fluffy clouds, oh-so-sweet and with just a hint of pure vanilla extract. Cut into squares and package into pretty pink- and white-striped bags for hen nights, girly birthday parties and Valentine's Day treats.

　　Makes about 30

　　1 tablespoon icing sugar

　　1 tablespoon cornflour

　　2 tablespoons powdered gelatine

　　400g granulated sugar

　　50g golden syrup

　　2 large egg whites

　　pinch of salt

　　1 teaspoon vanilla extract

　　pink food colouring paste

　　Mix the icing sugar and cornflour in a small bowl. Lightly grease a 23cm square tin with a depth of about 5cm with a little sunflower oil and dust with the icing sugar and cornflour mix, tipping out and reserving the excess.

　　Measure 6 tablespoons of cold water into another small bowl, sprinkle over the gelatine and set aside.

　　Tip the sugar into a medium-sized pan, add 250ml water and the golden syrup and place the pan over a medium heat until the sugar has dissolved. Bring the mixture to the boil and continue to cook steadily until the syrup reaches 120C/250F on a sugar thermometer. Remove from the heat, add the sponged gelatine and stir until thoroughly combined and the gelatine has melted.

　　Place the egg whites in the bowl of an electric mixer fitted with a whiskattachment. Add a pinch of salt and whisk until the whites hold a stiff peak. Add the vanilla and the hot gelatine syrup in a steady stream and continue to whisk for a further 3–4 minutes, until the mixture will hold a ribbon trail when the beaters are lifted from the bowl.

　　Pour half the mixture into the prepared tin in an even layer. Add a tiny amount of pink food colouring paste to the remaining mixture and stir until evenly coloured. Pour the pink marshmallow over the white and leave to set (at least 2 hours).

　　Once the marshmallow has completely set, dust the work surface or a board with the remaining icing sugar and cornflour mixture. Carefully tip the marshmallow out on to the prepared board and cut into squares, using a sharp knife. Dust the individual marshmallows before packaging.

　　Package in striped paper bags. Stored in an airtight box, the marshmallows will keep for 3 days.

　　粉白香草棉花糖

　　自制棉花糖是最令人渴望的礼物！就像粉色的絮云一样轻，香甜可口，而且只要加入微量纯香草精。切成块状，包装进漂亮的粉白相间的袋子，可以用作女子婚前单身派对、女孩生日聚会，或者情人节礼品。

　　做30份。

　　一汤匙糖粉

　　一汤匙玉米粉

　　两汤匙明胶粉

　　400克砂糖

　　50克糖浆

　　蛋清，用量为两个较大的鸡蛋

　　少量盐

　　一茶匙香草精

　　粉色食用色素

　　将糖粉和玉米粉放进小碗中搅匀。在23平方厘米的烘烤听罐中轻抹一层油，深度大约为5厘米，加入少量葵花子油，撒上糖粉和玉米粉混合物。倒出，并保留多余的部分。

　　在另一个小碗里倒入6汤匙冷水，撒入明胶粉，放在一旁。

　　将糖倒入一个中等大小的平底锅，加入250毫升水和糖浆。用中火烘焙，直到糖溶解。大火烧开，继续煮，直到糖浆到达120摄氏度/250华氏度的高温（按照糖果温度计测量）。关火，加入海绵状的明胶粉，搅拌至完全均匀，明胶粉溶解。

　　将蛋清放入带有搅蛋器的电动搅拌机。加入少量盐搅拌，直到蛋清成形。缓缓加入香草和热的明胶浆，继续搅拌3至4分钟，直到拿开搅拌器时，碗内保持带状痕迹。

　　将其中的一半倒入准备好的听罐里，放在平台上。在剩余的一半内加入少量粉色食用色素，搅拌，直到均匀着色。将粉色棉花糖倒在白色棉花糖的上方，晾凉至凝固（最少两个小时）。

　　待棉花糖完全冷却凝固，在面板上撒上剩余的糖粉和玉米粉。小心地倒出棉花糖，放在准备好的台面上，用刀切成块状。包装前在每块棉花糖上撒糖。

　　装入条状纸袋。放进密封盒内，可保留3天。

　　Vocabulary:

　　hen night: 女子婚前单身派对

　　whisk: 搅拌器，打蛋器