For the bloom:
3 tablespoons unflavored gelatin
1/2 cup plus 2 tablespoons cold water
For the base:
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3/4 cup water
1 1/4 cups honey
Pinch of salt
1 1/2 cups granulated cane sugar
2 to 3 tablespoons lavender, in a tea ball
Makes 36 servings.
Coat 9-by-13-inch or 11-by-15-by-1-inch pan with nonstick spray, wiping it lightly with a paper towel so that only a thin film of oil remains.
For the bloom: Place the gelatin into a small bowl and whisk in the water until there are no lumps. Set the bowl near the stove.
For the base: Place water, honey, salt and sugar, in that order, into a 6-quart pan. Bring the mixture to a boil over medium-high heat, put the tea ball in the pan so that the lavender is immersed in the base and turn off the heat. Cover the pan and let the lavender steep 30 minutes. Bring the base back to a boil, covered, 2 minutes. Remove the lid, insert a candy thermometer, and continue boiling until the thermometer reaches 250 degrees. Do not stir the mixture once the lid has been removed. Remove the thermometer and tea ball and gently stir in the bloomed gelatin.
Pour the batter in an electric stand mixer fitted with a wire whisk and gradually increase speed to high, beating 10 to 12 minutes. (Cover the mixer with a clean kitchen towel for the first 3 to 4 minutes to avoid splattering hot liquid.)
Spread the batter into the prepared pan, smoothing the top. Let batter cure at room temperature, uncovered, at least 4 hours or overnight. Cut and coat as desired with Basic Coating and garnish with edible flowers.
Nutritional information per marshmallow: 73 calories (none from fat), no fat, no cholesterol, 19 grams carbohydrates, trace protein, 7 milligrams sodium, trace dietary fiber.