“The raspberry sugar served with these tangy marshmallows is optional, but it adds a gorgeous crunch and a burst of pure raspberry flavour.” You’ll need to begin this recipe a day ahead.
- 7 gold-strength gelatine leaves (15gm), softened in cold water for 5 minutes
- 375 gm caster sugar
- 55 gm eggwhite (about 1½ eggs)
- For dusting: snow sugar (see note)
- 750 gm frozen raspberries, defrosted (see note)
- 2 tbsp rock sugar (see note)
- 1For 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.
- 2Warm 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.
- 3Meanwhile, 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).
- 4Turn 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.
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
The Latest from Gourmet Traveller
- Travel NewsNew art collections and shows worth travelling forYesterday 5:58am
- Food NewsGourmet Traveller taste tests McDonald’s Wagyu Beef BurgerYesterday 12:35am