Raspberry marshmallow lamingtons

Raspberry marshmallow lamingtons

From
The Artisan Marshmallow
Makes
35
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
330g frozen raspberries, thawed
515g caster sugar
1 tablespoon glucose syrup
1 1/2 tablespoons powdered gelatine
70g egg whites, at room temperature
120g shredded coconut

Coating

Quantity Ingredient
30g icing sugar
30g cornflour

Chocolate glaze

Quantity Ingredient
160ml milk
25g butter
500g icing sugar
60g dutch cocoa powder

Method

  1. Lightly spray a 20 x 30 cm slice tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil. Purée the raspberries, then strain through a fine sieve into a shallow microwave-safe bowl and discard the seeds. You will need 200 ml purée for this recipe.
  2. Combine 460 g of the sugar, the glucose and 185 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 121°C on a sugar thermometer (hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, slowly sprinkle the gelatine over the raspberry purée and whisk to combine. Set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  4. When the syrup reaches 112°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium– high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  5. When the sugar syrup reaches 121°C, turn off the heat. When the bubbles subside, carefully add the gelatine mixture – take care, as the syrup may bubble up.
  6. Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and whisk until the mixture is very thick and holds its shape, about 6–8 minutes. The outside of the bowl should almost be at room temperature. Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 3–4 hours, until set. Meanwhile, to make the coating, sift the icing sugar and cornflour together.
  7. Turn the marshmallow out onto a clean surface. Use a large knife sprayed with oil to cut the marshmallow into cubes. Toss the marshmallow cubes in the coating, dusting off the excess. Spread the coconut over a tray and place a wire rack over another tray.
  8. To make the glaze, stir the milk and butter in a medium saucepan over low heat until the butter has melted. Remove from the heat and whisk in the sifted icing sugar and cocoa until smooth. Dunk each marshmallow cube in the glaze, turning with a fork. Remove and place on the wire rack briefly while the excess glaze drips off. Roll in the coconut and set aside for about 30 minutes, or until the chocolate has set.

Notes

  • Keep in an airtight container for 1–2 days.

    This glaze can be used to coat any marshmallows you like. The passionfruit and chocolate varieties work particularly well.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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