{"id":2205,"date":"2011-02-09T10:54:45","date_gmt":"2011-02-09T02:54:45","guid":{"rendered":"http:\/\/www.foodfourthought.com.au\/blog\/?p=2205"},"modified":"2011-02-13T13:40:52","modified_gmt":"2011-02-13T05:40:52","slug":"2205","status":"publish","type":"post","link":"http:\/\/www.foodfourthought.com.au\/blog\/2205\/","title":{"rendered":"Raspberry marshmallows"},"content":{"rendered":"

\u00a0\"\"<\/a><\/p>\n

Valentine’s Day has never\u00a0been something that I have celebrated.\u00a0 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.\u00a0 I’m also very fortunate that G feels exactly the same.\u00a0 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.<\/p>\n

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. \u00a0I have wanted to make marshmallows for some time and originally chose an espresso variety<\/a> because G is a lover of anything coffee.\u00a0 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.<\/p>\n

Of course, these can be made anytime throughout the year and cut into any shape that you like.\u00a0\u00a0<\/p>\n

raspberry marshmallows\u00a0(original recipe from Not So Humble Pie<\/span><\/a>\u00a0adapted by Fiona at Food 4 Thought)\u00a0\u00a0\u00a0
\nmakes approximately 40 pieces<\/span><\/span><\/p>\n

Ingredients<\/span>
\n<\/em>flavourless oil such as vegetable or canola
\n300g (2\/3lb) fresh or frozen raspberries
\n500g (1lb)\u00a0caster (granulated) sugar
\n20g powdered gelatine or\u00a08 (gold-strength)\u00a0gelatine leaves
\n60g (2 large) egg whites\u00a0\u00a0
\n\u00bd cup each of icing sugar (powdered sugar) and rice flour<\/p>\n

Preparation
\n<\/span>Lightly grease a 33cm x 22cm (13″ x 9″) pan with oil.<\/p>\n

In a small saucepan over medium heat, cook the raspberries until soft and juicy.\u00a0 Mash them with a fork to help release the juices.\u00a0 Once soft, press the raspberries through a sieve to remove the seeds and reserve the liquid (approximately 1 cup) in a large bowl.\u00a0 If the raspberry liquid seems very thin and watery, consider reducing it over medium low heat until it thickens slightly.\u00a0 Set the mixture aside to cool and start the sugar syrup.<\/p>\n

In a small saucepan over medium heat, cook the sugar with one cup of water.\u00a0 Stir frequently until it comes to a boil and the sugar has dissolved.\u00a0 Then clip on your candy thermometer and allow to simmer without stirring until it reaches 125\u00b0C (255\u00b0F).<\/p>\n

While waiting on the syrup, sprinkle the powdered gelatine over the cooled raspberry mixture and whisk.\u00a0 (See my alterations for leaf gelatine method).\u00a0 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.<\/p>\n

Once the syrup comes up\u00a0to temperature, pour the syrup into the large bowl with the raspberry and gelatin.\u00a0 This could\u00a0bubble up, which is why\u00a0it is wise to use\u00a0a large bowl.\u00a0 Whisk the mixture to dissolve the gelatine then pour into your mixer with the eggs. \u00a0Beat on medium-high speed for several minutes, until the mixture has cooled a bit and tripled in volume.\u00a0 Pour the gooey marshmallow mass into your prepared pan, smooth with an offset spatula and allow to stand and cure for several hours.<\/p>\n

My\u00a0tips\/alterations:<\/span>\u00a0 *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.\u00a0 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.\u00a0 Stir well then add to cooled raspberries and whisk to combine.\u00a0 Add the syrup as per original method.\u00a0 *All gelatine will vary in how much it will take to set a set quantity of liquid.\u00a0 Make sure you read the instructions of the packet.\u00a0 I usually use the general rule of one teaspoon = one gelatine leaf.\u00a0 This time I added an extra one just to make sure.\u00a0 *If you don’t have rice flour\u00a0for\u00a0dusting you can substitute corn flour however you may find that the marshmallows become a little sticky.\u00a0\u00a0\u00a0<\/p>\n

\"\"<\/a>\u00a0<\/p>\n

\u00a0<\/strong><\/p>\n

ease: 7\/10.<\/strong>\u00a0 Not that difficult but I think (like anything) it would be easier the second time around.
\nprep time: 30mins.<\/strong>
\ncooking time: No cooking required <\/strong>just curing and coating
\ntotal:\u00a030 mins<\/strong> plus curing and coating (which took me about an hour)<\/p>\n

taste: 9\/10.<\/strong>\u00a0 These were so good.\u00a0 I never usually eat marshmallows because they are\u00a0just too sweet for me but these had a balance of sharpness from the raspberries that offset the sweetness beautifully.\u00a0 They were so light and fluffy, like little pillows of flavour bomb.\u00a0 The more I chewed them the more raspberry flavour filled\u00a0my mouth.\u00a0\u00a0\u00a0<\/p>\n

Because this made quite a few marshmllows, G & I took some into our respective workplaces.\u00a0 The containers came home empty and much praise was passed on.\u00a0 Thanks everyone!<\/p>\n

would I make it again:\u00a0Yes <\/strong>especially as gifts for friends.\u00a0<\/p>\n

\u00a0\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

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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 […]<\/p>\n","protected":false},"author":2,"featured_media":2245,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[57,58,31,28,29,27],"tags":[127,128,104,101,102,100],"_links":{"self":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2205"}],"collection":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/comments?post=2205"}],"version-history":[{"count":21,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2205\/revisions"}],"predecessor-version":[{"id":2226,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/posts\/2205\/revisions\/2226"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media\/2245"}],"wp:attachment":[{"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/media?parent=2205"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/categories?post=2205"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.foodfourthought.com.au\/blog\/wp-json\/wp\/v2\/tags?post=2205"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}