Raspberry marshmallows
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
  1. Bring sugar, water and raspberries to a boil.
  2. Strain through a fine sieve and put back in a pot on the stove.
  3. Split the vanilla pod in half and scrape out the seeds, add this to the sugar syrup.
  4. Bring the syrup to a boil.
  5. Soak the gelatin in cold water.
  6. 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.
  7. When the sugar syrup comes to 127 C pour it over the egg whites while beating constantly.
  8. Melt the gelatin in a small bit of the water it was soaked in and pour this in to the egg white mix.
  9. Continue to beat for 5 minutes or until the mix starts to thicken and cool down a little.
  10. Dust a tray covered in baking parchment with cornflour. Spread the marshmallow mix on the tray and dust cornflour on top.
  11. 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/