Double raspberry marshmallows

Double raspberry marshmallows

From
The Artisan Marshmallow
Makes
24
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
330g frozen raspberries, thawed
515g caster sugar
1 tablespoon glucose syrup
1 1/2 tablespoons powdered gelatine
70g egg whites, at room temperature

Raspberry sugar coating

Quantity Ingredient
110g raw sugar

Method

  1. Lightly spray a 20 x 30 cm slice tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil. Purée the raspberries, then strain through a fine sieve and discard the seeds. You will need 220 ml raspberry purée for this recipe.
  2. Combine 460 g of the sugar, the glucose and 185 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 121°C on a sugar thermometer (hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, slowly sprinkle the gelatine over 200 ml of the raspberry purée in a shallow microwave-safe bowl and whisk to combine. Set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  4. When the sugar syrup reaches 112°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  5. When the sugar syrup reaches 121°C, turn off the heat. When the bubbles subside, carefully add the gelatine mixture – take care, as the syrup may bubble up.
  6. Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and whisk until the mixture is very thick and holds its shape, about 6–8 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
  7. Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2–3 hours, until set.
  8. Meanwhile, to make the raspberry sugar coating, preheat the oven to 110°C and line a baking tray with non-stick baking paper. Combine the sugar and the remaining raspberry purée in a small bowl. Spread over the prepared tray and cook for 40–45 minutes or until dry. Remove from the oven and allow to cool. Crumble the raspberry sugar if clumps have formed.
  9. Turn the marshmallow out onto a clean surface and cut into shapes with cutters or a large knife sprayed lightly with oil. Roll in the raspberry sugar.

Notes

  • Keep in an airtight container for 2–3 days.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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