Raspberry & Vanilla Marshmallows

9 Ingredients

Number of servings

12 gelatine leaves
500grams granulated sugar
20grams liquid glucose
450grams raspberries
2 eggs, whites only
1teaspoons vanilla extract
150grams cornflour
150grams icing sugar
1tablespoons canola oil (to grease)

Nutrition per serving

4% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

These grown up marshmallows make a seriously impressive homemade gift.

Method

Step 1 of 5

Place the gelatin leaves in a bowl with 200ml of cold water, adding one at a time and ensuring they are submerged. Leave to soak for 10 minutes.

Step 2 of 5

Line a baking tin with cling film and brush with oil. Heat the raspberries in a large bowl in the microwave until they have melted down, 2 minutes or so. Tip into a sieve over a bowl and break the raspberries down with the back of a spoon to extract the juice.

Step 3 of 5

Place the sugar, liquid glucose and 200ml of water in a deep saucepan on low heat, cooking gently until the sugar has dissolved. Increase the heat and bring to the boil. Use a sugar thermometer to check the heat, once it is approaching 125°C, whisk the egg whites in a large bowl to stiff peaks with a hand mixer.

Step 4 of 5

Trickle the sugar syrup slowly into the egg whites, whisking all the time. Squeeze any excess water out of the gelatine leaves and add to the egg whites, whisking until smooth. Add the raspberry juice and vanilla and continue whisking for 8-10 minutes until very thick.

Step 5 of 5

Tip the mix into a baking tin and smooth out with a spatula. Leave to set at room temperature for 2 hours. Whisk the icing sugar and cornflour together in a bowl. Remove the marshmallow block from the tin, slice into squares, toss in the dusting mix and serve.