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Raspberry Ripple Marshmallow

Serves: 10Course: DessertMachine: Cooking machineTotal time (min.): 220
raspberry-ripple-marshmallow.png raspberry-ripple-marshmallow.png

Sweet marshmallows with fresh raspberry compote swirled through.

Ingredients

Tools

Method

  1. Line a clean square pan with plastic wrap
  2. Attach the Stir Tool and Stir Assist Clip
  3. Add raspberries, lemon juice, caster sugar and water to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Cook with splashguard fitted - 5 min, 120°C, Stir 1
  6. Strain fruit into small bowl
  7. Let cool then set aside
  8. Clean Cooking Chef bowl
  9. Attach the Stir Tool and Whisk
  10. Add egg white, water, lemon juice and caster sugar to the Cooking Chef XL Bowl
  11. Cook with splashguard fitted - 6 min, 85°C, Speed 6
  12. Mix with splashguard fitted - 2 min, Speed 6
  13. Then add silver leaf gelatin sheet to the Cooking Chef XL Bowl
  14. Mix with splashguard fitted - 5 min, Speed 6
  15. Then add freeze-dried raspberries to the Cooking Chef XL Bowl
  16. Transfer purée to Cooking Chef XL Bowl
  17. Gently fold in with a spatula until marbled but not fully combined
  18. Transfer content of Cooking Chef XL Bowl to square pan carefully
  19. Spread evenly
  20. Cover with parchment paper
  21. Let cool - approx 3 hr
  22. Add cornflour and icing sugar to a clean medium bowl
  23. Mix until combined
  24. Lightly dust the cutting board with a little of the cornflour and icing sugar mixture
  25. Carefully remove the parchment paper from the marshmallow
  26. Turn out content of square pan onto cutting board
  27. Carefully remove the plastic wrap from the marshmallow
  28. Lightly dust the marshmallow with some of the cornflour mixture
  29. Cut into squares
  30. Transfer content of cutting board to cornflour mixture
  31. Mix until coated
  32. Shake off the excess powder form the marshmallows
  33. Serve

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