Raspberry Marshmallow
4 servings
240 minutes
Raspberry marshmallow is an exquisite dessert inspired by the traditions of French pastry magic. Its history begins with ancient recipes of soufflé and meringue, but with the addition of fresh raspberries, it gains a vibrant flavor that balances sweetness and a slight tartness. The delicate airy texture achieved by whipping hot syrup with raspberry puree makes it resemble a cloud-like treat. This marshmallow is perfect for tea time or festive treats, and its natural raspberry hue delights the eye. Dusted with powdered sugar, it offers a sense of refined tenderness and can be used in various ways: from a standalone dessert to an accompaniment for chocolate drinks.
1
Combine 300 grams of frozen raspberries and 110 grams of sugar in a saucepan and heat for 2-3 minutes. Cook until the berries break down and a nearly uniform sauce forms.
- Raspberry: 300 g
- Sugar: 150 g
2
Strain the obtained puree through a medium sieve to remove the seeds. We will need 140 grams of raspberry puree.
- Raspberry: 300 g
3
Soak 8 sheets of gelatin in cold water. For quick softening, cut the gelatin sheets into 2 cm strips with scissors.
- Gelatin in plates: 8 pieces
4
Pour half of the raspberry puree (70 g), half of the corn syrup (75 g), and sugar (150 g) into a small saucepan.
- Raspberry: 300 g
- Corn syrup: 150 ml
- Sugar: 150 g
5
Place the saucepan on the stove and heat the mixture to 110 degrees.
6
Add gelatin to the hot mixture and stir. In just a minute, it will dissolve and the mass will become homogeneous.
- Gelatin in plates: 8 pieces
7
Pour the remaining raspberry puree (70 g) and corn syrup (75 g) into a tall bowl and mix with a mixer for 2 minutes.
- Raspberry: 300 g
- Corn syrup: 150 ml
8
Continue whisking at high speed and pour the syrup from the saucepan in a thin stream.
9
Once all the syrup is added, continue beating for 5-7 minutes. The mixture will lighten and significantly increase in volume, and it will also become very dense.
10
Pour the mixture into a pre-prepared mold. For this, line it with film or parchment.
11
Flatten the mass into shape and generously sprinkle with powdered sugar. Leave at room temperature.
12
After 3 hours, remove the set mass from the mold, carefully free the sides from the film/parchment, and cut into the desired squares. After each cut, wash off the stuck marshmallow from the knife. Carefully lift each square from the parchment (I used a knife to lift from below). At first, it may seem like everything has stuck together again. But in reality, the cubes will come off along the cut lines very smoothly. Coat each segment in powdered sugar on all sides. Shake off the excess.