7gold-strength gelatine leaves (15gm), softened in cold water for 5 minutes375 gmcaster sugar55 gmeggwhite (about 1½ eggs)For dusting:snow sugar (see note)Raspberry sugar750 gmfrozen raspberries, defrosted (see note)2 tbsprock sugar (see note)
For raspberry sugar, strain raspberries through a fine sieve, gently pressing on solids to extract 150ml liquid (discard solids). Reserve 140ml raspberry juice for marshmallows, then roll rock sugar in remaining juice, scatter on a tray lined with baking paper, dry overnight.
Warm reserved raspberry liquid in a small saucepan over medium heat until lukewarm. Squeeze excess water from gelatine, add to liquid and set aside until gelatine dissolves (1 minute), then stir to combine.
Meanwhile, combine sugar and 150ml water in a saucepan over medium heat, stir to dissolve sugar then simmer until sugar reaches 110C. Whisk eggwhite in an electric mixer on low speed to form soft peaks (2-3 minutes). Continue simmering sugar mixture until mixture reaches 121C on a sugar thermometer, add raspberry liquid (be careful as hot syrup will spit). Whisking eggwhite continuously, add syrup in a thin steady stream until eggwhite is thick and glossy (2-3 minutes), then whisk until cooled to room temperature (10-12 minutes). Spoon into a 20cm x 30cm baking tray lined with baking paper and dusted with snow sugar, smooth top with a wet palette knife, dust top with snow sugar, set aside until set (2-3 hours).
Turn marshmallow out onto a board, dust with extra snow sugar and cut into 5cm squares with a hot knife. Dust with more snow sugar and serve scattered with raspberry sugar. Marshmallows will keep stored in an airtight container for 5 days.
Note Even when raspberries are in season, use the frozen ones as they yield more juice. Snow sugar and rock sugar are available from The Essential Ingredient. If snow sugar is unavailable, use a combination of pure icing sugar and cornflour.
This recipe is from the December 2010 issue of Australian Gourmet Traveller.