Fresh Raspberry Marshmallows
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150g/3ozs raspberries (fresh or frozen will do)
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2 tablespoons icing sugar
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1 teaspoon raspberry or balsamic vinegar
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3 egg whites, at room temperature
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175g/ 6ozs caster/superfine sugar plus 75grams or 2.65ozs caster/superfine sugar extra
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2 teaspoons liquid glucose
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100ml/3.5 fl ozs water
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3x4g/12g/0.45oz Titanium strength gelatine sheets (or enough gelatine powder to set 3 cups of liquid)
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2/3 cup icing or confectioner's sugar for dusting
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2/3 cup cornflour for dusting
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3 tablespoons of oil and a sharp knife for cutting
Step 1 - Grease a loaf tin with oil and line with cling wrap. Whiz the raspberries in a food processor along with 2 tablespoons of icing sugar and vinegar and then strain through a sieve to remove the pips. Set the strained raspberry sauce aside.
Step 2 - In a very clean bowl of an electric mixer, place egg whites and fit the whisk attachment.
Step 3 - In a small bowl soak the gelatine in cold water until soft and pliable. Squeeze out excess water from the gelatine leaves.
Step 4 - In a small saucepan, combine the 175g/ 6ozs caster or superfine sugar, water and glucose on low heat until sugar is dissolved. Turn up the heat to medium high and boil until it reaches the hard ball stage (127C/260F) being careful not to stir it once you turn up the heat.
Step 5 - When the above reaches the soft boil stage (118C/244F just before the hard boil stage) then start whisking the egg whites to a soft peak. Add the remaining 75grams/2.5ozs of sugar to the egg whites.
Step 6 - When the syrup reaches a hard ball stage, remove the saucepan from the heat and stir in the softened gelatine leaves combining well. Carefully, while the eggs are whisking on a medium speed pour the hot gelatine syrup into the mixing bowl in a slow, steady stream and then add the raspberry sauce. Keep beating for 10 minutes while marshmallow swells up and thickens.
Step 7 - Pour into prepared loaf tin and with a hot palette knife (run palette knife under hot water and dry with teatowel), smooth over surface. Leave to set for 1-2 hours (do not refrigerate).
Step 8 - When the marshmallow is ready and set, sift cornflour and icing sugar together in a bowl and spread out over a plate. Pry the cling wrap from the marshmallow (a gentle cut with a knife can help start the process) and using an oiled knife, slice up into squares. Keep oiling the knife between uses (you may have to scrape the knife on the edge of a bowl to remove the excess marshmallow).
Step 9 - Dip marshmallows all over in the cornflour and sugar mix. Store in a airtight container lined with parchment paper sprinkled with extra cornflour and sugar mixture.