Raspberry Ripple Marshmallow Recipe

Try your hand at homemade marshmallows! Rippled with tangy raspberry puree, these are the perfect gift to give out this holiday season

The ingredient of Raspberry Ripple Marshmallow Recipe

• 100g icing sugar mixture
• 100g cornflour
• 300g frozen raspberries thawed
• 20g pkt gelatine leaves
• 500g caster sugar
• 1 tbsp glucose syrup
• 2 coles australian free range egg whites
• pink liquid food colouring

The Instruction of raspberry ripple marshmallow recipe

• grease a 16cm x 26cm slice pan with canola oil spray line with baking paper allowing the 2 long sides to overhang spray the paper with canola oil spray combine icing sugar and cornflour in a bowl dust one quarter of the cornflour mixture over prepared pan
• place the raspberries in a food processor and process until smooth strain through a fine sieve into a jug discard solids
• place the gelatine in a small bowl pour in enough cold water to cover set aside to soften
• combine sugar glucose syrup and 1 cup 250ml water in a medium saucepan over low heat cook stirring and brushing the side of the pan with a wet pastry brush occasionally for 5 mins or until sugar completely dissolves increase heat to medium and bring to the boil cook without stirring for 5 mins or until syrup reaches 121u00b0c on a sugar thermometer or hard ball stage to test set aside until bubbles subside add 1 tsp syrup to a glass of iced water u2013 it will form a firm ball remove from heat and let the bubbles subside
• use an electric mixer to whisk the egg whites in a clean dry heatproof bowl until soft peaks form
• drain the gelatine and gently squeeze to remove excess water add to the sugar syrup in the saucepan with three quarters of the raspberry puree gently swirl the pan to combine
• with the motor running slowly pour gelatine mixture into egg white in a thin steady stream continue whisking for 10 mins or until the mixture doubles in size and cools to room temperature add 2 3 drops food colouring and whisk to combine pour into the prepared pan and smooth the surface drizzle with the remaining raspberry puree and use a skewer to marble set aside for 2 hours to set
• transfer the marshmallow to a clean work surface use a hot dry knife to cut into pieces dust with the remaining cornflour mixture store the marshmallow in an airtight container at room temperature for up to 1 week

Nutritions of Raspberry Ripple Marshmallow Recipe

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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