- Raspberry & Rosewater Marshmallows.jpg (30.73 KiB) Viewed 201 times
Takes: 40 minutes (plus standing and setting time)
Serves: 45 (makes)
No nutritional information available.
Ingredients
- 125g frozen raspberries, defrosted
- 1½ tbsp gelatine powder (or vegetarian alternative)
- 440g caster sugar
- 1 tbsp glucose syrup
- 1 tbsp lemon juice
- 2 egg whites
- 2 tsp rosewater essence
- 2 tbsp icing sugar
- 2 tbsp cornflour
Method
1. Place the raspberries in a saucepan over a low heat. Cook for 5 minutes, stirring, or until soft.
2. Push the raspberries through a fine sieve into a bowl, scraping the bottom of the sieve. Sprinkle over the gelatine, stir, and leave to stand for 15 minutes.
3. Combine the sugar, glucose syrup, lemon juice and 125ml water in a pan over a low heat. Cook for 5 minutes, stirring, or until the sugar has dissolved. Increase the heat to high and boil for 10 minutes or until the liquid reaches 150°C. Remove from heat. Add the raspberry mixture and stir to combine.
4. Using an electric mixer, beat the egg whites in a large, clean, dry heatproof bowl until firm peaks form. Beat in the raspberry mixture in a thin, steady stream until combined. Add the rosewater and beat for 10 minutes or until the mixture holds it shape when the beaters are lifted.
5. Combine the icing sugar and cornflour in a bowl. Dust a little of the mixture over a 23cm square cake tin. Working quickly, spoon the marshmallow into the tin and set aside for 2 hours or until set.
6. Cut into squares, then dust with remaining icing sugar mixture. Serve.
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