Pistachio Dubai Marshmallow Bars

Pistachio Dubai Marshmallow Bars

Ingredients

Marshmallow Base

• 3 tbsp (30g) powdered gelatine
• 250ml cold water, divided
• 400g caster sugar
• 100g liquid glucose
• 1/4 tsp salt
• 1–2 tsp FA Pistachio flavour concentrate (to taste)
• Icing sugar + cornflour (50/50 mix), for dusting

Pistachio Swirl

• 200g pistachio paste (or store-bought pistachio paste)
• 200g white chocolate, melted
• 1 tsp FA Pistachio flavour concentrate
• 3 tbsp thickened cream
• 3–4 drops Colour Mill Oil Blend (Pistachio/Green shade)

Toasted Kataifi Crunch

• 50g kataifi pastry (shredded wheat pastry), thawed
• 1 tbsp unsalted butter, melted

Chocolate Coating

• 200g dark chocolate (70%), melted
• 1 tbsp coconut oil (for dipping consistency)
• Crushed pistachios, to finish

Method

1. Line a 20 × 20cm tin with baking paper and dust generously with the icing sugar/cornflour mixture.
2. Toast the kataifi by melting the butter in a frying pan. Add the kataifi and toss to coat. Cook for 6–8 minutes, stirring often, until deep golden. Cool completely.
3. Sprinkle the gelatine over half the cold water in the bowl of a stand mixer. Set aside to bloom.
4. Combine the remaining water, sugar, glucose and salt in a saucepan. Heat to 115°C (soft-ball stage) using a sugar thermometer.
5. With the mixer running on low, carefully pour the hot syrup into the bloomed gelatine in a steady stream. Increase to high speed and whip for 8–10 minutes until thick, glossy and tripled in volume. Add the FA Pistachio flavour concentrate during the final minute of whipping. Leave the marshmallow base uncoloured.
6. Pour half the marshmallow into the prepared tin and smooth the surface.
7. Whisk together the melted white chocolate, pistachio paste, FA Pistachio flavour concentrate, cream and Colour Mill Oil Blend until smooth and bright green. Dollop over the marshmallow and swirl through with a skewer.
8. Pour the remaining marshmallow over the top and lightly swirl again to create a marbled effect.
9. Leave to set uncovered at room temperature for at least 4 hours, preferably overnight.
10. Turn out onto a surface dusted with the icing sugar/cornflour mixture. Dust all sides and cut into squares with a lightly oiled knife, wiping the blade clean between cuts.
11. Mix the melted dark chocolate with the coconut oil. Dip each marshmallow halfway into the chocolate.
12. Pipe or spoon a thin line of chocolate across the top of each marshmallow, then immediately sprinkle with the toasted kataifi and crushed pistachios while the chocolate is still wet.
13. Place on baking paper and allow the chocolate to set before serving.