I love love LOVE raspberry marshmallows. They are deliciously fruity and the tart raspberry perfectly cuts through the sweetness of the marshmallow. Top with lemon or lime marshmallow for double the awesomeness.
- 7 sheets of gelatin (10gr)
- 45gr water
- 170gr sugar
- 85gr glucose
- 55gr honey
- 45gr water
- 250gr frozen raspberries
- 50gr powdered sugar
- 50gr cornstarch
Makes approx. 30 marshmallows
Place the gelatin in the water in a bain marie proof bowl and leave to soak for 5 minutes.
Meanwhile, heat the sugar, gluxose, honey and other portion of water to 122°C. Don’t stir during heating or the sugar will crystallise and you get crispy bits in very soft sticky marshmallows.
Pour the combination in a large bowl (preferably of your freestanding mixer if you have one). Leave to cool to 100°C or a little lower.
Heat the raspberry until soft. Blend to a puree and push through a sieve. Heat the juice until well thickened.
Place the bowl with gelatin over a pot of hot water and melt the gelatin au bain marie. Once fully melted and the sugar mix has cooled to 100°C (the gelatin breaks down at over 100°C), pour the gelatin in with the sugar.
Beat for 8-10 minutes or until the mixture has well aerated. Add the hot thick raspberry puree.
Combine the powdered sugar and cornstarch on a baking tray and combine well.
Pour the marshmallow on the powdered sugar mixture and dust all sides. Pick up the slab and place it in an airtight container. Put any leftover dust mixture in a container.
Leave the marshmallows to set for a day for easier cutting. Cut into cubes and dust in the leftover dusting.