Raspberry and Rose Marshmallows Recipe

Create your own sweet, treat for your loved one. These pretty petit fours not only look and taste delightful, they make a lovely gift.
Serves 30 - 50 mins to prepare, 5 mins to cook, 4-6 hours to set - 110 calories / serving


16 gelatine leaves
2 tbsp berry liqueur
vegetable oil, for brushing
400g (13oz) granulated white sugar
200g (7oz) liquid glucose
1/2 tsp rose water
100g (3 1/2oz) raspberry conserve
75g (3oz) cornflour
75g (3oz) icing sugar

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Fill a bowl with 180ml (6fl oz) water. Add 14 gelatine leaves, one at a time, until fully immersed in the water. Leave to soak for 10 minutes. In a separate small bowl, soak the remaining gelatine leaves in the berry liqueur. Set aside, until needed.

Line a 20cm x 30cm x 3cm (8in x 12in x 1in) tin with clingflm; brush with oil. Pour the water-soaked gelatine and its liquid into a small pan. Warm over a low heat, until dissolved. Remove from the heat and leave to cool a little.

In a separate, heavy-based medium pan, combine the sugar, 125g (4oz) glucose syrup and 3 tbsp water. Bring to the boil, stirring occasionally with a metal spoon. Leave to bubble for 5 minutes, or until the mixture reaches 112°C on a sugar thermometer. Carefully pour the mixture into a mixing bowl.

Working quickly, add the remaining liquid glucose and, using an electric whisk set to low, begin mixing.

Add the cooled gelatine, its liquid, and the rose water. Increase the whisk speed to medium, whisking continuously, until thickened. Increase the whisk speed to high and continue mixing for a further 10-12 minutes, or until the mixture has quadrupled in size and reached a thick, marshmallow-like consistency.

Meanwhile, melt the raspberry conserve in a small pan over a medium heat. Remove from the heat and leave to cool for 1 minute, before stirring in the remaining liqueur-soaked gelatine and its liquid, until dissolved.

Tip the marshmallow mixture into the prepared tin and drizzle over the berry syrup, creating a swirled effect. Cover the tin with clingfilm and leave to set at room temperature for at least 4-6 hours, or overnight.

Sift the cornflour and icing sugar into a bowl. Using a hot knife, slice the marshmallow into cubes. Working one at a time, toss each marshmallow into the bowl and toss, until coated. Store in an airtight container, lined with nonstick paper, for up to 5 days.

Recipe courtesy of Tesco
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