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How to make raspberry marshmallow squares

Soft, fluffy and pretty much irresistible, these raspberry-spiked marshmallow squares are deliciously moreish and make the perfect homemade gift. They’re also much easier to make than you think, with your Cooking Chef XL giving you total control over temperature and whisk speed to ensure truly melt-in-the-mouth results.

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Preparing ahead

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This recipe makes 25 marshmallow squares, and takes 3 hours 45 minutes, including 3 hours chilling time.

Here’s what you’ll need:

Ingredients
350g raspberries
380g caster sugar
1 tbsp lemon juice
1 tbsp water
2 egg whites
85ml water
10ml lemon juice
13g gelatine (approx 8 leaves)
10g freeze dried raspberries
175g cornflour
25g icing sugar

Tools
Cooking Chef XL
Square baking tin (23cm/9”)

For those that follow vegetarian diets, we recommend using vegetarian gelatine instead.

Getting started

Grease a square baking tin and line with cling film or greaseproof paper. Put the gelatine in a deep bowl and cover with cold water. Leave to soften.

Lift the Cooking Chef XL head and fit the heat shield. Attach the bowl and fit the stir tool and stir assist clip.

Making raspberry coulis

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Add the raspberries, 2 tablespoons of the caster sugar, 1 tablespoon lemon juice and 1 tablespoon of water to the bowl. Fit the splashguard.

Using manual mode, set to 5 minutes, temperature 120℃ and stir speed 1. This will cause the raspberries to break down, so afterwards sieve the mixture into a bowl to remove the seeds. Then set aside to cool and clean your mixer bowl.

Creating the marshmallow mixture

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Fit the whisk and stir tool. Add the rest of the caster sugar, egg whites, 10ml lemon juice and 85ml water to the bowl and fit the splashguard.

Set to 6 minutes, temperature 85℃ and speed 6. Then turn the temperature off and mix for a further 2 minutes on speed 6.

Combining ingredients

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Squeeze the excess water from the gelatine and add to the mixing bowl. Mix on speed 6 for 5 minutes.

Remove the whisk and stir tools and fit the folding tool. Add the raspberry coulis and freeze-dried raspberries to the mixing bowl. Mix for 10 seconds on speed Min to marble together. For a more obvious marbled effect with more defined streaks of pink, gently fold the coulis and raspberries into the marshmallow mixture with a spatula instead, stopping before the ingredients are fully combined.

Letting the mixture set

Pour the mixture into the tin and level with a spatula. Cover with parchment paper and leave to cool at room temperature for 3 hours. 

Saupoudrer les guimauves

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Pendant que la guimauve refroidit, tamisez le sucre glace et la maïzena et mélangez-les. Utilisez une cuillère à soupe du mélange pour saupoudrer légèrement une planche à découper.

Retirez le papier sulfurisé sur le dessus de la guimauve et retournez la guimauve sur la planche à découper. Retirez le film alimentaire ou le papier sulfurisé que vous avez utilisé pour tapisser le moule.

Saupoudrez légèrement le dessus de la guimauve avec un peu de mélange de sucre et de maïzena et découpez-la en carrés à l'aide d'un couteau chaud et aiguisé. 

Roulez délicatement chaque carré de guimauve dans le mélange de sucre de maïzena, en secouant l'excédent. Cela les empêchera de coller les uns aux autres.

Servez immédiatement ou conservez-les dans une boîte hermétique jusqu'à 3 jours.

Après avoir préparé ces délicieux carrés de guimauve à la framboise, pourquoi ne pas faire preuve de créativité et expérimenter d'autres saveurs ? Essayez la vanille, la menthe poivrée ou le citron, ou encore le rhum pour les adultes.
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