Sweet Seduction

Der sfh#28 , den Jasmine von "confessions of a cardamom addict" hosted, steht unter dem Motto "Sweet Seduction". Sie hätte gerne a sweet that entices and lures und gibt als Auswahlmöglichkeiten folgende Vorschläge:

1. Something you’ve made to seduce someone
2. Something you’re planning on making to seduce someone
3. Something someone’s made to seduce you.
4. Something you wish someone would make to seduce you

Tja, da muss ich 'mal nachdenken bezüglich Verführung.

• Zu 1.: Um jemanden zu verführen, habe ich noch nie etwas gebraucht, fällt also schon einmal flach.
• Zu 2.: Ich habe auch nicht vor irgendjemanden mit irgendetwas zu verführen. Obwohl ich könnte meinen Mann dazu verführen doch wieder mehr als gewollt von einer meiner leckeren Süßspeisen zu essen, denn der meint immer er würde langsam immer fülliger - aber pssst, das bleibt unter uns, okay! Anders verführen könnte ich ihn vielleicht mit ein paar Aphrodisiaka, wie Ingwer, der war aber bereits letztes Mal in meinem Beitrag für den SHF#27. Und Sellerie passt glaube ich nicht so sehr zu Süßem.
• Zu 3.: Ach, das wäre ja zu schön. Das heißt bekocht haben mich schon ein paar Männer, zu welchem Zweck - wer weiß :-)) . Aber was Süßes, nein, daran kann ich mich nicht erinnern.
• Zu 4.: Also eigentlich... aber das wäre ja nochmal schöner, das ich irgendso einem Typen einen Tipp gebe, womit er mich eventuell, wozu auch immer, verführen kann. Und meinem Männi traue ich das eigentlich nicht zu. Mit etwas, das mir auch noch schmecken würde und das einen gewissen WOW-Effekt hätte, wäre der völlig überfordert. Und ich lediglich zum Küchendissaster beseitigen verführt gezwungen. - Nee, nee
  

Okay ich verführe meinen Mann zu mehr Süßem und das mit einer Kombination aus Schokobrownies, die mag er bestimmt, weil er isst auch jeden Schokomuffin, der ihm in die Quere kommt. Und verführe ihn zusätzlich noch dazu deren topping aus selbstgemachten Marshmellows zu essen, denn die mag er denn nun überhaupt nicht. (Ich eigentlich auch nicht, darum reizt es mich ja so, sie selbst zu machen.)

I've chosen the second offered opportunity/suggestion to seduce my own husband to eat more sweets even if he's trying to eat less and to get rid of some pounds. And as if this is not enough I try to seduce him to eat marshmallows which I'm going to use as a topping for brownies. Even if I by myself don't fancy marshmellows.

Recently I bought some books about chocolate and in one of them I found a recipe for homemade marshmellow. (By now I've "found" some other recipes as well.) My choice felt on a recipe for

Rocky Recchiuti brownies

(from the book Chocolate obsession)

Prepare the Vanilla bean marshmallows 1 day ahead if possible and allow them to get firmer before you cut them in pieces.

Ingredients for the Marshmellows:

flavourless vegetable oil for the pan
3 3/4tsp (14 g) unflavoured gelatin
3 Tbspwater
2 cps(2 x 200 g)granulated cane sugar, divided into half (I substituted it with golden granulated sugar)

1½ cs(454 g/470ml) light corn syrup (I used golden syrup instead)
5ounces (150 g) egg whites at room temperature
1Tahitian vanilla bean, split
3 cps
powdered cane sugar for finishing (I used only 220 g and substituted the sugar with light muscovado sugar which I grounded to a fine powder in a mixer.)


Preparation:

Line a bottom of an 8-by12-inch sheet pan with parchment paper and lightly coat the paper and the pan sides with oil.
Put the gelatin in a small bowl. Add the water and stir. Set aside to soften.
Combine 1 cup of the sugar with the syrup in a large, heavy-bottemed pot. Place oveer medium heat and cook, stirring occasionaly with a wooden spoon, until the sugar melts. Then continue to cook, without stirring, until the mixture reaches 240 °F (125 °C).
Meanwhile, put the egg whites in the bowl of a stand mixer fitted with the whip attachment. Scrape the seeds from the vanilla bean into the bowl.
When the sugar syrup reaches 240 °F, start to beat the egg whites on medium speed. When the whites form very soft peaks, add the remaining sugar and continue beating.

When the sugar syrup reaches 250 °F, remove from the heat and stir in the softened gelatin. The syrup will foam and triple in volume.







Switch the mixer to high speed and slowly pour the syrup into the beaten egg whites, aiming for the side of the bowl. The whites will almost double in volume. Reduce the speed to medium-high and beat until the whites are lukewarm to touch, about 15 minutes.





Scrape the marshmellow mixture into the prepared pan and, using a small offset spatula, spread it evenly to the sides. Let cool completely at room temperature.
To cut the marshmallows, sift about ½ cup of the powdered sugar onto a work surface in a rectangele the size of the sheet pan. Sift another 2 cups powdered sugar into a large bowl. Run a thin-bladed knife around the edge of the pan to loosen the marshmallow. Invert the pan onto the sugared surface to unmold, then lift off the pan and peel off the parchment paper. Sift about ½ cup powdered sugar evenly over the top. Using a ruler to guide you and a lightly oiled sharp knife, cut the marshmellow sheet into 1½-inch squares. It is easier if you use a pressing motion, rather than pull the knife. After cutting, toss the marshmellows, a few at a time, in the bowl of powdered sugar, coating them lightly.
Store in an airtight container. They will keep for up to 1 month.



Ingredients for the brownies:
(I recommend to make at least double the amount indicated in the recipe)

Flavourless vegetable oil for the pan
5½ounces (160 g)100% unsweetened chocolate, coarsely chopped, divided
10Tbsp unsalted butter with 82% butterfat, cut into 1-inch slices
2/3cup unbleached all-purpose flour
½ tspkosher salt
6ounces (175 g) extra-large eggs, at room temperature
1 tsppure vanilla extract, preferably Madagarscar Bourbon
1 1/3cups granulated cane sugar
1/3 cpwalnut halves, roasted and roughly chopped
6Marshmellows,each 1½ inches square, cut into quarters


Preparation:

Preheat the oven to 375 °F (170 °C). Line the bottom of an 8-inch square baking pan with parchment paper and liberally coat the paper and the pan sides with oil.

Put 3 ounces (90 g) of the chocolate and the butter in a medium stainless-steel bowl and set over a pot of simmering water. Heat, stirring occasionally, until the chocolate and butter melt and are fully combined and the mixture is smooth. Lift the bowl from the pot. Set aside.





Sift the flour and salt together into a bowl. In another bowl, combine the eggs and vanilla extract and whisk together by hand until blended. Whisk in the sugar.
Whisk the egg mixture into the chocolate. Add the flour and the remaining 2½ ounces (75g) chocolate to the batter and, using a rubber spatula, mix well. Then mix in the walnuts.



Pour the batter into the prepared pan. Spread it evenly with a small offset spatula. Scatter the marshmellow pieces evenly over the surface and push them halfway into the batter. The tops should remain uncovered.
Bake on the middle shelf of the ovenuntil the marshmellows are browned and a skrewer inserted into the center of the brownie sheet comes out with some batter clinging on it, about 45 minutes. Let cool completely in the pan on a wire rack, then cover with plastic wrap and refrigerate until cold.
Run a table knife around the edge of the pan to loosen the sides of the brownie, and then slide the brownie, still on the paper, onto a work surface. Usig a ruler to guide you and the sharp knife, cut into sixteen 2-inch squares. Store in an airtight container in the refrigerator for up to 3 weeks.

shfsugar high friday