Home Made Marshmallow with Raspberry

Instructions

• Prepare a deep sided baking tin, 25cmx 25cm, lightly brush with oil then sift cornflour and icing over the oiled tin and tip to coat all sides. Keep any excess cornflour/icing sugar. Set aside.
• To start making the marshmallow, place sugar, liquid glucose and 200ml cold water into a heavy base saucepan. Cook gently over low heat until the sugar has dissolved.
• Turn up heat and continue to cook until the mixture reaches 125°C on your thermometer.
• Meanwhile, soak gelatine leaves in a bowl of cold water.
• As the syrup reaches the required temperature, start whisking the egg whites to form soft peaks.
• When sugar syrup is at 125°C, remove from stove and with the mixer running slowly pour syrup into the egg whites.
• When all is incorporated, remove the gelatine sheets from the water, squeezing out any excess water, add gelatine to the egg white mixture and continue beating for 10 minutes.
• The mixture should be very thick and glossy after 10 minutes.
• Working quickly, spread half the mixture into prepared tin, sprinkle with freeze dried raspberries then spread remaining mixture over the top and smooth out with a palette knife.
• Sift over any remaining cornflour/icing sugar mixture. Using a piece of baking paper on top, gently press down to flatten out the marshmallow.
• Allow the marshmallow to cool and set completely, store in a cool spot for a couple of days.
• Tip the marshmallow out onto a chopping board and using a hot, wet knife, cut the marshmallow into bite sized squares. Dip the cut side into freeze dried raspberry crumbs.
• Serve piled up on a serving plate or pack into jars for a gift for the sweet lovers.