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Raspberry marshmallows


Valentine’s Day has never been something that I have celebrated.  I prefer to show my special man that I love him whenever I feel like it throughout the year rather than on one particular day.  I’m also very fortunate that G feels exactly the same.  We both buy each other gifts for no particular reason other than to say “I love you”, so we feel that valentine’s gifts are not a necessity.

However, they say that the way to a man’s heart is through his stomach, and being a true believer of that saying I often make special things for G if I want to spoil him.  I have wanted to make marshmallows for some time and originally chose an espresso variety [1] because G is a lover of anything coffee.  But given it is Valentine’s Day next week I also decided to make a raspberry flavoured batch, hoping that I could create little pink heart shapes to foster the feeling of love in the air.

Of course, these can be made anytime throughout the year and cut into any shape that you like.  

raspberry marshmallows (original recipe from Not So Humble Pie [2] adapted by Fiona at Food 4 Thought)   
makes approximately 40 pieces

flavourless oil such as vegetable or canola
300g (2/3lb) fresh or frozen raspberries
500g (1lb) caster (granulated) sugar
20g powdered gelatine or 8 (gold-strength) gelatine leaves
60g (2 large) egg whites  
½ cup each of icing sugar (powdered sugar) and rice flour

Lightly grease a 33cm x 22cm (13″ x 9″) pan with oil.

In a small saucepan over medium heat, cook the raspberries until soft and juicy.  Mash them with a fork to help release the juices.  Once soft, press the raspberries through a sieve to remove the seeds and reserve the liquid (approximately 1 cup) in a large bowl.  If the raspberry liquid seems very thin and watery, consider reducing it over medium low heat until it thickens slightly.  Set the mixture aside to cool and start the sugar syrup.

In a small saucepan over medium heat, cook the sugar with one cup of water.  Stir frequently until it comes to a boil and the sugar has dissolved.  Then clip on your candy thermometer and allow to simmer without stirring until it reaches 125°C (255°F).

While waiting on the syrup, sprinkle the powdered gelatine over the cooled raspberry mixture and whisk.  (See my alterations for leaf gelatine method).  When the syrup is getting close to ready, drop the egg whites into your mixer with a pinch of salt and beat them on medium speed until foamy.

Once the syrup comes up to temperature, pour the syrup into the large bowl with the raspberry and gelatin.  This could bubble up, which is why it is wise to use a large bowl.  Whisk the mixture to dissolve the gelatine then pour into your mixer with the eggs.  Beat on medium-high speed for several minutes, until the mixture has cooled a bit and tripled in volume.  Pour the gooey marshmallow mass into your prepared pan, smooth with an offset spatula and allow to stand and cure for several hours.

My tips/alterations:  *When the syrup is getting close to temperature, place the gelatine leaves into a bowl of cold water for a minute or so until they have softened.  Remove from water and place into a small bowl of jug with one tablespoon of water, microwave for 10 – 15 seconds on high to melt gelatine to a runny liquid.  Stir well then add to cooled raspberries and whisk to combine.  Add the syrup as per original method.  *All gelatine will vary in how much it will take to set a set quantity of liquid.  Make sure you read the instructions of the packet.  I usually use the general rule of one teaspoon = one gelatine leaf.  This time I added an extra one just to make sure.  *If you don’t have rice flour for dusting you can substitute corn flour however you may find that the marshmallows become a little sticky.   



ease: 7/10.  Not that difficult but I think (like anything) it would be easier the second time around.
prep time: 30mins.
cooking time: No cooking required just curing and coating
total: 30 mins plus curing and coating (which took me about an hour)

taste: 9/10.  These were so good.  I never usually eat marshmallows because they are just too sweet for me but these had a balance of sharpness from the raspberries that offset the sweetness beautifully.  They were so light and fluffy, like little pillows of flavour bomb.  The more I chewed them the more raspberry flavour filled my mouth.   

Because this made quite a few marshmllows, G & I took some into our respective workplaces.  The containers came home empty and much praise was passed on.  Thanks everyone!

would I make it again: Yes especially as gifts for friends.