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Raspberry and Champagne marshmallows


Makes: 20 large or 40 small marshmallows
timePrep time: 20 mins
timeTotal time:
Raspberry and Champagne marshmallows
Recipe photograph by Dan Jones / Recipe by The Marshmallowists

Raspberry and Champagne marshmallows


Makes: 20 large or 40 small marshmallows
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
66Kcal
Fat
0gr
Saturates
0gr
Carbs
16gr
Sugars
12gr
Fibre
0gr
Protein
0gr
Salt
0gr

The Marshmallowist

The Marshmallowist

Oonagh Simms started making light and fluffy marshmallows to sell at London's Portobello market in 2014. In addition to a cookbook,  Oonagh's marshmallows are now stocked by several luxury retailers and have received worldwide acclaim

See more of The Marshmallowist’s recipes
The Marshmallowist

The Marshmallowist

Oonagh Simms started making light and fluffy marshmallows to sell at London's Portobello market in 2014. In addition to a cookbook,  Oonagh's marshmallows are now stocked by several luxury retailers and have received worldwide acclaim

See more of The Marshmallowist’s recipes

Ingredients

  • 15 leaves Dr Oetker select leaf gelatine
  • 300g raspberries
  • a drizzle of vegetable oil
  • 300g white granulated sugar
  • 240g liquid glucose syrup
  • 2 tbsp Champagne (or prosecco)
  • 75g cornflour
  • 75g icing sugar

Step by step

Get ahead
Best eaten within 24 hours of making
  1. First, soak the gelatine leaves. Measure 200ml cold water into a shallow, microwaveable bowl, then, one by one, add the leaves to the water, fully immersing each leaf. Leave to soak for 10 minutes. Meanwhile, whiz the raspberries in a food processor, then sieve them and discard the pips – you need 175g of raspberry purée. Line a 20cm x 30cm tin that's 3cm deep with clingfilm so it covers the whole surface completely and smoothly. Lightly grease the clingfilm with a little vegetable oil.
  2. Heat the soaked gelatine and water in a microwave (category B/650W) for 1 minute (or in a pan) until dissolved.
  3. Put the granulated sugar, half the glucose syrup and 100g of the raspberry purée into a medium heavy-based saucepan and bring to the boil. Heat until a sugar thermometer shows 112°C (this will take 4-5 minutes), then pour it into a food mixer. Add the remaining 80g of raspberry purée and the remaining glucose and mix on a low speed.
  4. Whisking all the time, add the melted gelatine and liquid, then increase the speed to medium.
 Once the consistency of the mixture thickens and is less liquid-like, and there is no danger of splashback, increase the mixer speed to maximum for a further 12 minutes until the mixture is thick enough to hold its shape on a whisk – it should have quadrupled in size.
  5. Reduce the speed of the mixer to low, add the Champagne to the mixture and continue whisking for a further minute. Tip the marshmallow mixture into the prepared tin, level and leave it to set at room temperature for 4-6 hours (or overnight).
  6. Sift the cornflour and icing sugar into a bowl together. Cut the marshmallows with a hot, wet knife and dust with the icing sugar mixture.

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