Hartford House

The Home of Good Conversation, Fine Wine and Classic Horses.

Award-winning hotel and restaurant situated at Summerhill Stud on the picturesque KwaZulu-Natal Midlands Meander, South Africa.

Marshmallows and Cocoa Sorbet Recipe

 Marshmallows and Cocoa Sorbet Photo : Karen E Photography

Marshmallows and Cocoa Sorbet
Photo : Karen E Photography

Marshmallows and Cocoa Sorbet

 Jackie Cameron Head Chef

Jackie Cameron
Head Chef

Have you ever tried homemade marshmallows? They are so easy when you know how. Just follow my recipe. You must make sure you have a sugar/digital thermometer - and check that it works! Serve these light and fluffy mouthfuls with fresh granadilla pulp, and cocoa sorbet, which is the ‘surprise’ component of silver sugar balls. Here you have an interesting balance between sweet and tart.


Yields: 2 x 18 x 16cm trays


  • 150ml Water
  • 30ml Gelatine Powder
  • 5ml Vanilla Essence
  • 450gr White Sugar
  • 200ml Warm Water
  • 225ml Liquid Glucose
  • 1 Egg White
  • 45ml Icing Sugar, sifted
  • 45ml Cornflour, sifted


  1. Place the 150ml water, gelatine powder and vanilla essence into a stainless steel bowl and dissolve over a double boiler. Remove from the heat once dissolved and leave this bowl on the double boiler.
  2. Dissolve the sugar and warm water over a low heat.
  3. Stirn in the glucose and once added stop stirring and bring this to 118°C.
  4. Place the liquid gelatine mixture into a mixing bowl. Start whisking and slowly pour in the glucose mixture while the machine is whisking. Continue whisking until this mixture is cooled down.
  5. Once cooled down add the egg white slowly.
  6. Oil the trays and then mix the cornflour and icing sugar together. Lightly sprinkle the trays with this.
  7. Pour the marshmallow mixture into these trays. Allow to set overnight.
  8. Cut into desired shapes and sizes with a knife that has been coated in the same cornflour and icing sugar mixture, as this makes it easier. Once cut roll the marshmallows in this mixture as well.

Cocoa Sorbet

Yields: 500ml


  • 700ml Water
  • 250ml White Sugar
  • 250ml Cocoa Powder


  • Place all the ingredient in a pot on the heat, bring to the boil and stir until the sugar is dissolved.
  • Leave in the fridge overnight.
  • Churn in an ice cream machine. If an ice cream machine is not available, put chilled mixture into the freezer. Whisk every 30 minutes until frozen to create for a light, fluffy sorbet.


  • Granadillas, inside pulp removed


  1. When serving place the marshmallow balls onto a plate, scoop parisienne balls of cocoa sorbet and serve with granadilla pulp and candied sugar balls, if available.
  2. Garnish with fresh flowers and serve immediately.

Please post your comments and any food-related questions below. I look forward to hearing from you.

Jackie Cameron
Hartford House, KwaZulu-Natal, South Africa
+27 33 263 2713