Top Social

RASPBERRY MARSHMALLOWS

Sunday, 21 February 2016

It was my Sister's birthday dinner party last night and as far as the food situation was concerned, it was a bit of a free for all with everyone pitching in and bringing along a few dishes of their own. I was put on dessert duty and fancied trying something a bit different out so opted for these sweet, gooey, cubes of goodness - homemade raspberry marshmallows.

I found the recipe whilst flicking through this James Martin recipe book and though I was a little sceptical to begin with about whether or not I could pull it off, I ended up very pleasantly surprised with the results so thought I would share them on here.

Ingredients

455g granulated sugar
1 tbsp liquid glucose
9 sheets of gelatine
2 large egg whites
1 tsp vanilla extract
Oil (for greasing)
125g fresh raspberries (coated in icing sugar or cornflour)
Icing sugar (for dusting)
Cornflour (for dusting)

Method

Place the sugar along with the glucose and 200ml of water into a saucepan. Bring this to the boil and allow to simmer. The books recommends using a sugar thermometer and to wait until the mixture reaches 127°C, however, I didn't do this and it didn't seem to make a difference overall to how the marshmallows turned out 

As the mixture is heating, soak the gelatine in 140ml of cold water and beat the egg whites until stiff. Once the mixture has heated, slowly pour in the soaking gelatine sheets along with the water. Once dissolved, pour this mixture into a measuring jug.

Continue to beat the egg whites whilst slowly adding in the mixture. As the mixtures starts to thicken and become shiny - add the vanilla extract. Keep whisking for as long as it takes for the mixture to become stiff. After lightly oiling a brownie tray, dust this with the cornflour and icing sugar to ensure the mixture doesn't stick. Spoon half of the mixture into the brownie tray and spread evenly. 

Sprinkle over the raspberries and once finished, top with the remaining marshmallow mix. Then all you have to do is pop it in the fridge and wait. A few hours later and voila - light, fruity, fluffy little squares of deliciousness to enjoy!


Sarah x
1 comment on "RASPBERRY MARSHMALLOWS"
  1. These are so pretty! I shouldn't really eat marshmallows as a vegetarian but sometimes I can't resist - deffo wouldn't be able to resist these!

    Faye x
    i wish i could wink

    ReplyDelete