Ingredients
Cooking oil spray, for greasing
300g packet frozen raspberries, defrosted
9 gelatine leaves
550g caster sugar
150ml water
80g eggwhites (from 2-3 eggs), at room temperature
Pinch of fine salt
Dusting sugar
5 Tbsp pure icing sugar
3 Tbsp cornflour
1 Tbsp citric acid
Note: Allow 4 hours standing
Method
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Lightly grease a 23 x 23mm square cake tin with cooking oil spray. Line base and sides with baking paper.
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To make dusting sugar, put icing sugar, cornflour and citric acid in a bowl. Mix to combine. Dust a small amount over base of prepared tin.
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Put raspberries in a food processor and blend. Strain through a fine mesh sieve into a large bowl.
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Put gelatine in a bowl and cover with cold water. Set aside for a few minutes to soften, then squeeze out excess liquid. Add leaves to raspberry juice.
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Put caster sugar and water in a medium saucepan over a low heat. Cook, stirring, until sugar dissolves. Increase heat to medium and cook for a further 5–10 minutes or until syrup thickens and reaches 125ºC on a sugar thermometer. Or, drop a tiny amount onto a saucer of cold water. If syrup hardens immediately, it is ready.
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Add sugar syrup to raspberry mixture and stir to dissolve gelatine.
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Put eggwhites and salt in the bowl of an electric mixer and beat until soft peaks form. Gradually add hot raspberry mixture in a steady stream, beating continuously on medium until mixture doubles in size and becomes thick and glossy.
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Pour marshmallow mixture into prepared pan and smooth top with a spatula. Stand at room temperature for 3-4 hours or until firm.
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Turn marshmallow out onto a board and use a sharp knife to cut into squares. Roll squares in remaining dusting sugar. Serve or store in an airtight container in a dry place for up to 1 week.