Gourmet Raspberry Marshmallows

marshmallow-1-1-of-1

Everybody loves marshmallows, but who knew they could be so luxurious? These marshmallows are on a different level to your run-of-the-mill store bought variety. Prepare to get messy when making them, but it will be well worth the effort.

Makes around 45

Prep time: 30 minutes

Cook time: 30 minutes plus 4 hours to set

Ingredients:

  • 5 tbsp freeze dried raspberries
  • 3 tbsp cornflour
  • 2 tbsp icing sugar
  • 150 g fresh raspberries
  • 275 ml cold water
  • 25 g powdered gelatin
  • 500 g granulated sugar
  • 2 large egg whites

Directions:

  1. In a food processor, mix together the freeze dried raspberries, cornflour, and icing sugar, set aside.
  2. Line a deep tin (about 8×12 inches) with parchment paper and brush with sunflower oil. Coat the tin with the raspberry powder mixture from the food processor, reserving the rest.
  3. In a blender, blend the fresh raspberries until smooth and strain, through a sieve, into a small pan. Then add in 25 ml of cold water. Mix in the powdered gelatin and leave to soak for five minutes.
  4. After 5 minutes, gently heat the pan until the gelatin is fully dissolved, set aside.
  5. In a medium pan, gently heat the granulated sugar with 250 ml of cold water, stirring until fully dissolved.
  6. Once dissolved, increase the heat and occasionally, and very carefully, swirl the pan (don’t stir!) until the mixture reaches 124ยฐC/255ยฐF, using a jam thermometer. This should take around 15 minutes.
  7. Meanwhile, beat the egg whites until stiff, and set aside.
  8. Once the sugar syrup has reached temperature, immediately remove from the heat and carefully stir in the raspberry gelatin mixture. It should bubble as you do this.
  9. With a mixer on medium speed, gradually pour the hot raspberry syrup into the egg whites. Continue mixing until the mixture has cooled and become very thick. This should take around 10 minutes.
  10. Pour the mixture into the tin, smoothing gently with a hot knife. Leave to set at room temperature for at least four hours.
  11. Once set, remove from tin and cut into cubes (this works best with an oiled knife). Toss the cubes in the remaining raspberry powder and enjoy!
  12. You can store the marshmallows for up to three days in an air tight container.
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