Raspberry marshmallows

Raspberry marshmallows

By
From
Desserts
Makes
450 g

Once you make marshmallows for the first time, you will never buy them again. Having said that, I remember going to the corner shop with my 50p pocket money and buying a quarter of flumps and a pack of candy cigarettes. If you want to keep these for longer in a jar, don’t put fresh fruit inside – just leave them plain. If you wish to colour the marshmallow, add a few drops of food colouring to the mixture. These are also good dipped into a fondue of melted white chocolate.

Ingredients

Quantity Ingredient
455g granulated sugar
1 tablespoon liquid glucose
9 sheets gelatine
2 large egg whites
1 teaspoon vanilla extract
oil, for greasing
125g fresh raspberries, coated in icing sugar or cornflour
icing sugar, for dusting
cornflour, for dusting

Method

  1. Put the granulated sugar, glucose and 200ml water in a heavy-based saucepan. Bring to the boil and continue cooking until it reaches 127ºC on a sugar thermometer.
  2. Meanwhile, soak the gelatine in 140ml cold water. Beat the egg whites until stiff. When the syrup is up to temperature, carefully slide in the softened gelatine sheets and their soaking water. The syrup will bubble up, so take care not to burn yourself. Pour the syrup into a metal jug.
  3. Continue to beat the egg whites (preferably with an electric whisk) while pouring in the hot syrup from the jug. The mixture will become shiny and start to thicken. Add the vanilla extract and continue whisking for about 5–10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.
  4. Lightly oil a shallow 30 x 20cm baking tray. Dust it with sieved icing sugar and cornflour, then spoon half the mixture over and smooth it with a wet palette knife if necessary.
  5. Roughly break the raspberries in half and spread over the marshmallow, then top with the remaining marshmallow. Leave to set in the fridge for at least 1 hour.
  6. Dust the work surface with more icing sugar and cornflour. Loosen the marshmallow around the sides of the tray with a palette knife, then turn it out onto the dusted surface. Cut into squares and roll in the sugar and cornflour. Leave to dry a little on a wire rack, then pack into an airtight box.
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