Marshmallowists , Oonagh Simms and Kim Smart were invited to Paul’s kitchen in today’s episode of Paul Hollywood Pies and Puds, to show the master baker how to make Marshmallows.

Oonagh and Kim founded their marshmallow business in 2011 and now runs a striving business in London making and selling delicious home-made  gourmet marshmallows, all made in Simms’ Shepherd’s Bush kitchen.

Today Oonagh and Kim showed Paul how to make strawberry and basil marshmallows. They started by putting glucose in a pan then added strawberry purée, sugar and mixed continually over a medium heat.

A thermometer is inserted in the pan to check when the mixture has reached 112 degrees.

They then create a separate mixture adding glucose and strawberry purée in a mixer bowl and whisked automatically on a low speed. To the mixture they add soaked gelatine leaves and then increased the mixer speed and mixed for 12 minutes. (The mixture will gradually increase in volume during the mixing process and could eventually fill the bowl.)

After the time limit they add the basil purée and mixed.  A baking tray is then lined with Clingfilm and the mixture poured into it, levelled off and left to set for 6 hours covered in greaseproof paper at room temperature.

Before covering with the paper, it is sprinkled with a mix of cornflour and icing sugar to prevent it sticking to the marshmallow.