This raspberry rippled marshmallow is a total game-changer. Take your sweet treats to a whole new level with his homemade marshmallow, it's sure to be a hit.
Makes1212
Cook time10 mins10 minutes
Prep time25 mins25 minutes, + 2 hours setting time
+ 2 hours setting time
Ingredients
100g icing sugar mixture
100g cornflour
300g frozen raspberries, thawed
20g pkt gelatine leaves
500g caster sugar
1 tbs glucose syrup
2 Coles Australian Free Range Egg whites
Pink liquid food colouring
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Grease a 16cm x 26cm slice pan with canola oil spray. Line with baking paper, allowing the 2 long sides to overhang. Spray the paper with canola oil spray. Combine icing sugar and cornflour in a bowl. Dust one-quarter of the cornflour mixture over prepared pan.
Step 2
Place the raspberries in a food processor and process until smooth. Strain through a fine sieve into a jug. Discard solids.
Step 3
Place the gelatine in a small bowl. Pour in enough cold water to cover. Set aside to soften.
Step 4
Combine sugar, glucose syrup and 1 cup (250ml) water in a medium saucepan over low heat. Cook, stirring and brushing the side of the pan with a wet pastry brush occasionally, for 5 mins or until sugar completely dissolves. Increase heat to medium and bring to the boil. Cook, without stirring, for 5 mins or until syrup reaches 121°C on a sugar thermometer or hard ball stage. (To test, set aside until bubbles subside. Add 1 tsp syrup to a glass of iced water – it will form a firm ball.) Remove from heat and let the bubbles subside.
Step 5
Use an electric mixer to whisk the egg whites in a clean, dry heatproof bowl until soft peaks form.
Step 6
Drain the gelatine and gently squeeze to remove excess water. Add to the sugar syrup in the saucepan with three-quarters of the raspberry puree. Gently swirl the pan to combine.
Step 7
With the motor running, slowly pour gelatine mixture into egg white in a thin, steady stream. Continue whisking for 10 mins or until the mixture doubles in size and cools to room temperature.Add 2-3 drops food colouring and whisk to combine. Pour into the prepared pan and smooth the surface. Drizzle with the remaining raspberry puree and use a skewer to marble. Set aside for 2 hours to set.
Step 8
Transfer the marshmallow to a clean work surface. Use a hot, dry knife to cut into pieces. Dust with the remaining cornflour mixture. Store the marshmallow in an airtight container at room temperature for up to 1 week.
