Raspberry marshmallows
Author: Linnea
Recipe type: baking
Cuisine: American
Prep time:
Cook time:
Total time:
- 225g caster sugar
- 100ml water
- 50g raspberries
- 1 egg white
- 12g gelatin
- ½tsp lemon juice
- 1 vanilla pod
- cornflour
- Bring sugar, water and raspberries to a boil.
- Strain through a fine sieve and put back in a pot on the stove.
- Split the vanilla pod in half and scrape out the seeds, add this to the sugar syrup.
- Bring the syrup to a boil.
- Soak the gelatin in cold water.
- When the sugar syrup comes to 125 C start beating the egg white and lemon juice to a stiff foam with a hand held electric whisk.
- When the sugar syrup comes to 127 C pour it over the egg whites while beating constantly.
- Melt the gelatin in a small bit of the water it was soaked in and pour this in to the egg white mix.
- Continue to beat for 5 minutes or until the mix starts to thicken and cool down a little.
- Dust a tray covered in baking parchment with cornflour. Spread the marshmallow mix on the tray and dust cornflour on top.
- Let set for at least 4 hours before cutting in to squares. Roll the squares in cornflour and store in an air tight container in room temperature.
Recipe by at https://www.seasontocook.com/raspberry-marshmallows/
3.2.1753