Ingredients
1 cup of water, divided
3 tablespoon gelatin
pinch of salt
1/2 cup (168g) honey
1/4 cup (80g) maple syrup
1.5 tsp culinary lavender*
1 vanilla bean, seeds scraped or 2 tsp vanilla extract
tapioca starch or arrowroot
Instructions
- Line a 9 X 9 inch pan with parchment and lightly dust with sifted tapioca.
- In a bowl of a stand mixer add 1/2 cup water and the gelatin- allow to bloom for at least 10 minutes.
- In a medium saucepan add 1/2 cup water, honey, maple syrup, lavender and salt. Bring the mixture to a simmer and cook using a candy thermometer to monitor the temperature. Cook until the mixture reaches 240F, about 12-15 minutes.
- Turn the stand mixer on low to break up the gelatin and slowly strain the lavender honey mixture on top. Gradually increase the speed to high and beat for 8-10 minutes until soft peaks form and mixture becomes super fluffy. In the last minute add the vanilla bean or extract.
- Pour the marshmallows into the prepared pan working quickly smooth out the stop with an offset spatula. Allow to cool for a few minutes and then dust the top with more tapioca. Allow to set for for a few hours or overnight.