|Makes: 25||Recipe course: Desserts||Total time (min.): 225|
Caster sugar 380g
Lemon juice 1 tbsp
Egg whites 2
Lemon juice 10ml
Gelatine (approx. 8 leaves) 13g
Freeze dried raspberries 10g
Corn flour 175g
Icing sugar 25g
1- Grease a square baking tin (roughly 23cm/9”) and line with cling film or greaseproof paper. Soak the gelatine in some cold water.
2- Lift the Cooking Chef XL head and secure the heat shield. Place the bowl onto the machine, then fit the stir tool and stir assist clip.
3- Add the raspberries, 2 tbsp of the sugar, 1 tbsp lemon juice and 1 tbsp of water into the Cooking Chef XL bowl, then fit the splash guard.
4- On manual mode, set to 5 minutes, temperature 120ºC and stir speed 1.
5- Once the berries have broken down, sieve the mixture into a small bowl to remove seeds.
6- Leave aside to cool.
7- Retrieve the clean the Cooking Chef bowl and fit the whisk and stir tool.
8- Add the remaining sugar, egg whites, water and lemon juice to the bowl, fit the splash guard.
9- Set to 6 minutes, temperature 85ºC and speed 6. Push the dial to start.
10- Turn the temperature off, then mix for 2 minutes on speed 6.
11- Squeeze the excess water from the gelatine, then add to the mixing bowl. Mix for 5 minutes on speed 6.
12- Remove the whisk and stir tool, fit the folding tool.
13- Add the raspberry coulis to the mixing bowl, along with the freeze-dried raspberries.
14- Mix for 10 seconds on Speed ‘Min’ to marble together.
15- Alternatively, you can use a spatula and gently fold the coulis and freeze-dried raspberries to the marshmallow mix until marbled, but not fully combined.
16- Pour the mixture to the square tin, being careful to not over mix.
17- Spread the mixture evenly and then cover the top with a piece of parchment paper.
18- Leave at room temperature to cool for about 3 hours.
19- Whilst the marshmallow cools, sift the cornflour and icing sugar into a large bowl.
20- Lightly dust a chopping board with 1 tbsp of the sieved corn flour and icing sugar.
21- Remove the top parchment paper from the marshmallow and then place onto the chopping board, top side down.
22- Peel back the remaining piece of cling film from the marshmallow.
23- Lightly dust the top of marshmallow with corn flour and icing sugar. Using a hot knife, cut the marshmallow into squares.
24- Gently toss the squares in the bowl of corn flour and icing sugar to coat the marshmallow. Use a sieve to shake off any excess powder.