Sunday, 2 October 2011

Marshmallows {raspberry or otherwise}

So. In keeping with the raspberry theme, I thought that my first post possibly could be about raspberries. My aim isn't to find every raspberry recipe and write it down, but I did stumble upon this one. I have never attempted marshmallows before, and I thought that now was as good as any other time to start. And it actually worked! I have been led to believe from reliable sources that they are rather hard to make, so either this is a very easy recipe, or I'm a rather good cook....I think I will go with easy recipe option, though.

Well, here it is!
(gluten free, dairy free, wheat free, contains egg whites)

Raspberry Marshmallows

300g of raspberries
500g of caster sugar
20g of powdered gelatine (2 sachets, I think)
2 egg whites
Icing sugar, to dust

  1. Line a 17x25cm cake tin with baking paper. Liberally dust the bottom with icing sugar (I found out that this is an important step)
  2. Place the raspberries in a medium pan and cook until they have fallen apart and look like mush--help them along a little by squashing them with a spoon.
  3. Pass the raspberry puree through a fine sieve to remove the seeds. Mix the de-seeded raspberry mush with the gelatine in a bowl and set aside.
  4. Combine the caster sugar with 1 cup of water in a saucepan. Cook over low heat until all the sugar is dissolved. Bring to a rolling boil and boil for 8-10 minutes, or until it reaches 125C on a sugar thermometer. 
  5. Remove from the heat and add the raspberry/gelatine mixture, and stir until it dissolves. It will froth up like a scientific experiment...it's really quite fun to watch.
  6. Whisk the egg whites and a pinch of salt with an electric mixer until frothy. Gradually add the raspberry/gelatine/syrup mixture in a thin stream, beating all the time. I needed four hands for this part...I think that it is the most difficult. Continue to beat at a medium speed until the mixture has doubled in size. 
  7. Decrease the speed to low, and beat until the mixture is just warm (about 40C)
  8. Pour into the prepared tin and spread evenly; bang the tin a few times to pop any air bubbles. Dust the top generously with icing sugar, stand until firm (about 3 hours). When ready, cut into squares with a serrated knife that has been dusted with icing sugar.
(Any fruit can be used, not just raspberries)

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