From the Tate Etc. archive, chef Bjorn van der Horst takes inspiration from Eduardo Paolozzi's Meet the People 1948 in a recipe for bubblegum marshmallows

  • Sir Eduardo Paolozzi, 'Meet the People' 1948
    Sir Eduardo Paolozzi
    Meet the People 1948
    Collage mounted on card
    support: 359 x 241 mm
    Presented by the artist 1971© The estate of Eduardo Paolozzi

I grew up in the USA where I Love Lucy, diners and tuna fish sandwiches in my lunchbox were part of my daily life. I was fascinated by how wonderful this culture was: big, sweet and carefree – but as I get older it seems further away. Now I’ve become less American, though every once in a while I allow myself a little bit of pop culture. Some food for thought or memories, such as a watermelon milk shake, just for old time’s sake. This work is for the dormant child in all of us. Grownups beware. For everyone else, here is the recipe for bubblegum marshmallows.

Bubblegum marshmallows
Recipe yields 50 pieces

125g Granulated sugar
50g Still water
70g Egg whites
2 Leaves of gelatine + (water for soaking)
Red food colouring
3 Drops of bubblegum essence (can be found through a company called MSK. If you need its details, I can provide you with them)

Pastry piping bag
Sugar thermometer
Flat tray
Silicone paper

Soak the gelatine in room temperature water to soften it. Combine the sugar and water into the pot and cook over medium heat to 140°C. While the caramel is coming to temperature, whisk the egg whites in the blender. When meringue consistency is achieved lower the speed to slow and pour the caramel over the egg whites slowly so as not to burn them. Incorporate all the caramel and then add the soaked and strained gelatine; continue to mix slowly. At this point add the red food colouring and the bubblegum essence. You can be the judge of how pink you want these marshmallows to be. Once incorporated, stop whisking and transfer mix from blender to pastry bag, and pipe little bonbons on to a tray lined with silicone paper. Let stand for three hours and then enjoy.

This article appears in issue 6 of Tate Etc. magazine 
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