Cookies and bars
Raspberry chocolate marshmallows
Healthy living is all very well but sometimes you need to indulge in a little treat! These raspberry and chocolate
- Oil your tin. Line with baking paper and oil again. Oil a silicone spatula.
- Use a sharp knife to coarsely chop the chocolate. Most of it should be finely ground with some larger pieces. Crumble the meringue nests until they resemble large breadcrumbs. Set aside.
- Put the cold water in the bowl of your stand mixer and sprinkle the gelatine on top. Let it swell.
- Put the remaining water, sugar and corn syrup in a medium deep saucepan. Clip on a sugar thermometer and bring to the boil until it reaches 120C | 248F (firm ball stage).
- Start whisking the gelatine at high speed.
- When sugar reaches the right temperature slowly add it to the gelatine – down the side of the mixing bowl – while whisking at slow speed initially and increasing to high speed once all syrup is added. Keep whisking for several minutes until the mixture is thick, glossy and forms bubblegum-like strands.
- Carefully fold the chocolate into the marshmallow. The smaller pieces will melt. Fold in the crumbled meringue.
- Add the raspberry coulis, a tablespoon at a time, and ripple through the marshmallow. This will loosen the marshmallow structure – do not add too much!
- Spoon the marshmallow into the prepared pan and spread evenly. Dust with the coating and leave to set at room temperature for 2 hours (or longer).
- Use a greased sharp knife to cut the marshmallows into small cubes. Toss them in the coating so that they are covered all over. Sprinkle with the ground freeze-dried raspberries. Store in an airtight container – best eaten within a couple of days.
