As spring is here – well in spirit at least – I find myself inspired and delighted by all things pink and pretty. So as the heady aroma of blooming jasmine carries me away to exotic places, I thought I’d share my much loved, and fuss free, rose and pistachio nut marshmallow recipe. May it remind you of long forgotten childish delights, while at the same time hinting at the tantalising tastes of summer yet to come.
You will need
Three medium-sized metal bain-marie trays rinsed in cold water. Make sure not to dry them though, as this stops the marshmallows from sticking.