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Title: Godiva Liqueur Marshmallow Frosting
Categories: Chile
Yield: 1 Batch
| 1/2 | c | Water |
| 1 | c | Sugar |
| 1 1/2 | c | Corn syrup |
| 5 | Egg whites | |
| A pinch of salt | ||
| 1/4 | c | Godiva Liqueur |
| 1/4 | lb | Butter at room temperature |
| 1/4 | c | Confectioner's sugar |
Method
1. Put the water, sugar and corn syrup in a medium, heavy-bottomed saucepan and cook over high heat to soft ball (240 degrees). If necessary, stir a few times to help dissolve the sugar crystals.
2. Meanwhile, in an immaculately clean and dry mixing bowl, whisk the egg whites with a pinch of salt. When soft peaks form, sprinkle on the teaspoon of sugar and whisk until the peaks stiffen to the consistency of shaving cream. Set aside until the syrup is ready.
3. While constantly whisking the egg whites, carefully drizzle in the hot syrup. Mix in the Godiva Liqueur and continue to whisk until cooled down, thickened and spreadable.
4. In the bowl of an electric mixer, whisk together the butter and confectioner's sugar. Fold in the egg white mixture.
The James Beard Foundation/Godiva Liqueur Baking Competition
New York Regional Competition Winner/Dessert Category Wayne Harley Brachman, Pastry Chef, Mesa Grill and Bolo, New York City
mas@inetdirect.net (Mario A. Subia) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html
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