Vibrant fuchsia and enhanced with the earthy sweetness of beetroot, this beet hollandaise stands out on any plate of eggs Benedict. You can make this the traditional way or make your life easier and do it in a blender like I've done here. You can also use a hand blender which I typically use at work as it gives the same results quickly and with little effort. For the English Muffins check out this video here: https://www.youtube.com/watch?v=nwU26A09QL4 Recipe; 250 grams melted butter 250 grams beet puree 2 tbsp (plus more to taste) white vinegar or lemon juice Salt to taste 2 egg yolks Blitz everything except the melted butter together until smooth then slowly stream in the butter so it can emulsify. The mixture will slowly thicken and create a delicious and bright pink/ purple beet hollandaise. If you haven't already, consider subscribing and connect with me elsewhere @kaccreative ... https://www.youtube.com/watch?v=JmH-_AKREOo

Today I'm showing you how to make marshmallows at home. Fresh, homemade marshmallows are soft, fluffy and can be flavoured really however you like. If you have a bit of extra time, these beat the stale store bought marshmallows any day. Get The Lemon! https://chef.studio/the-lemon/ Marshmallow Recipe: 125 ml (1/2 cup) water 3 packs (21 g) powdered gelatine 125 ml (1/2 cup water) 300 g (1 and 1/2 cups) sugar 340 g (1 cup) light corn syrup 1 tsp extract of your choice (vanilla, almond, mint etc) pinch of salt Icing sugar for dusting Non stick spray Method: Spray your pan with non stick spray then dust with icing sugar. Bloom the first 125 ml of water with the three packs of gelatine in the bowl of a stand mixer. In a pot, combine the other 125 ml water, sugar, corn syrup and salt. Cook over medium high until it reaches 116 C or 240 F. Put the bowl with the bloomed gelatine onto the stand mixer fitted with the whisk attachment. Turn it on low and then slowly stream in your hot sugar syrup. Once the syrup is all added, turn your mixer to high and let whip for about 10 minutes. When the marshmallow gets thick and fluffy add in your flavouring. The marshmallow is done when the bowl is only slightly warm to the touch and the mixture is thick and light. Pour your finished mixture into the pan, sprinkle the top with more icing sugar than set aside at room temperature to set for a minimum of 4 hours but these are best left overnight. Flip the marshmallows out of the tray and use a greased knife to cut them into whatever shape you fancy. Consider Subscribing for More: https://www.youtube.com/chefstudiochannel?sub_confirmation=1 Connect with me on INSTAGRAM: https://www.instagram.com/chefstudio_/ FACEBOOK: https://www.facebook.com/chefstudio86/ MY WEBSITE: chef.studio TWITTER: https://twitter.com/ChefStudio_ My FILMING EQUIPMENT for Cooking/ Recipe Videos: My Camera: https://amzn.to/2wgcrly My Lens: https://amzn.to/3dVFNq7 My Tripod: https://amzn.to/2RbS5RK The above include affiliate links. Chef Studio makes a portion of any sales made from these affiliate links which helps keep the channel growing! I’m Kristin, a professional chef and film maker, welcome to my test kitchen. If you like educational cooking tutorials, recipes and visual food blogs then this is the cooking channel for you. I wanted to create a cooking show that highlights my skills as a culinary chef and pastry cook. ... https://www.youtube.com/watch?v=kbTULphwcgQ