Raspberry Marshmallow

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By Darren Purchese

Marshmallows are fun! They also add an interesting dimension to cakes, desserts, tarts, cookies and wagon wheels. This recipe is for a great all round raspberry flavoured marshmallow that can be piped or set as a slab and cut into cubes. This is an essential component to our popular Explosive Raspberry cake and needs to be used straight away once made as it will start to set. The picture shows raspberry marshmallow bulbs added to a delightful lemon tart.

Time

0

hour

30

minutes

Degree of Difficulty

Medium

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Ingredients

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30 ml water
20g caster sugar
55g dextrose monohydrate
35g glucose
35g egg white (1 large egg)
4.5g gelatine leaves
2.5g freeze dried raspberry powder (seeds sieved)
 red food colour, water based as needed
1

For the marshmallow… Soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Place the egg white into a clean bowl of an electric mixing machine, start to whisk slowly. Add the water, caster sugar and dextrose into a small saucepan and start to heat, stir gently to dissolve the sugar, and bring the syrup to the boil. Add the glucose to the pan and turn the egg whites on to a medium speed. Cook the syrup further to a temperature of 140°C, use a digital thermometer to get an accurate reading. Slowly pour the syrup onto the whisking egg whites, pour in a constant stream at one side of the bowl to avoid the whisk. Once the syrup has been added turn the machine onto a medium/high speed. Add the soaked gelatine to the hot saucepan, the residual heat of the pan will melt the gelatine. Pour the melted gelatine into the whisking bowl once it is fluid. Whisk well until the mixture starts to cool and thicken and then add in the freeze-dried raspberry powder and red food colour if using. Whisk until cool and thick, this mixture is ready to use straight away. Transfer to a piping bag to pipe bulbs or shapes or set the marshmallow into a slab using a lightly greased tray.

 

1
0 hours 0 minutes

For the marshmallow… Soak the gelatine leaves in iced cold water for a few minutes to soften, drain and discard the water and squeeze the excess from the soaked gelatine. Set the soaked gelatine aside. Place the egg white into a clean bowl of an electric mixing machine, start to whisk slowly. Add the water, caster sugar and dextrose into a small saucepan and start to heat, stir gently to dissolve the sugar, and bring the syrup to the boil. Add the glucose to the pan and turn the egg whites on to a medium speed. Cook the syrup further to a temperature of 140°C, use a digital thermometer to get an accurate reading. Slowly pour the syrup onto the whisking egg whites, pour in a constant stream at one side of the bowl to avoid the whisk. Once the syrup has been added turn the machine onto a medium/high speed. Add the soaked gelatine to the hot saucepan, the residual heat of the pan will melt the gelatine. Pour the melted gelatine into the whisking bowl once it is fluid. Whisk well until the mixture starts to cool and thicken and then add in the freeze-dried raspberry powder and red food colour if using. Whisk until cool and thick, this mixture is ready to use straight away. Transfer to a piping bag to pipe bulbs or shapes or set the marshmallow into a slab using a lightly greased tray.

Recipe Tags meringue, raspberry