Raspberry marshmallow

ingredients

• Raspberry marshmallow

  • 125 gram frozen raspberries, thawed
  • 1 tablespoon icing sugar
  • 2 tablespoon powdered gelatine
  • 1 3/4 cup caster sugar
  • 2 tablespoon golden syrup
  • 2 egg whites, at room temperature
  • 1 teaspoon vanilla essence

method

• Raspberry marshmallow

  • 1

    Grease and line base and sides of a 30 x 20cm (base measurement) slice pan with baking paper, extending paper at long sides for handles. Process raspberries and icing sugar in a small food processor until smooth. Strain mixture through a fine sieve; discard seeds. Set aside.

  • 2

    Sprinkle gelatine over 1/2 cup boiling water in a heatproof jug; stir to dissolve. Set aside.

  • 3

    Place sugar, 1/2 cup water and golden syrup in a heavy-based saucepan over moderate heat. Cook and stir for 1 minute or until dissolves. Bring to the boil. Boil, without stirring, for 8 minutes or until syrup reaches 120°C on a candy thermometer and reaches hard-boil stage (when a small amount dropped into a glass of cold water holds its shape). Remove from heat. Whisk gelatine mixture into syrup.

  • 4

    Using an electric mixer, beat egg whites in a clean dry heatproof bowl until soft peaks form. Beat in essence. Gradually beat hot syrup into egg white in a thin steady stream until mixture becomes light and fluffy and begins to cool. Pour into prepared pan; level surface.

  • 5

    Drizzle raspberry mixture over marshmallow. Using a skewer, swirl raspberry mixture into marshmallow. Cover with plastic food wrap. Stand at room temperature for 2 hours or until set.

  • 6

    Transfer marshmallow to a chopping board. Cut into 30 x 5 x 4cm rectangles. Serve.

notes

Swap frozen (thawed) raspberries for frozen (thawed) blueberries.