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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.
Preparing ahead
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.
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.
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
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.
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
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.
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
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.
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.
Desempolvar tus malvaviscos
Mientras el malvavisco se enfría, tamiza el azúcar glas y la harina de maíz en un bol grande y mézclalos. Usa una cucharada de la mezcla de azúcar de harina de maíz tamizada para espolvorear ligeramente una tabla de cortar.
Retira el papel pergamino de la parte superior de la lata de malvaviscos y voltea el malvavisco sobre la tabla de cortar espolvoreada. Retira la película adhesiva o el papel resistente a la grasa que utilzaste para forrar la lata.
Espolvorea ligeramente la parte superior del malvavisco con un poco de la mezcla de azúcar y harina de maíz y usa un cuchillo afilado y caliente para cortar en cuadrados. Enrolla suavemente cada cuadrado de malvavisco en la mezcla de azúcar y harina de maíz, usando un colador para sacudir cualquier exceso. Esto evitará que se peguen.
Sirve inmediatamente o almacene en un recipiente hermético hasta por 3 días.
Una vez que haya probado a hacer estos deliciosos cuadrados de malvavisco de frambuesa, ¿por qué no te vuelves creativo y experimentas con otros sabores? Trata de usar vainilla, menta o limón, o para una delicia solo para adultos, ron.
Retira el papel pergamino de la parte superior de la lata de malvaviscos y voltea el malvavisco sobre la tabla de cortar espolvoreada. Retira la película adhesiva o el papel resistente a la grasa que utilzaste para forrar la lata.
Espolvorea ligeramente la parte superior del malvavisco con un poco de la mezcla de azúcar y harina de maíz y usa un cuchillo afilado y caliente para cortar en cuadrados. Enrolla suavemente cada cuadrado de malvavisco en la mezcla de azúcar y harina de maíz, usando un colador para sacudir cualquier exceso. Esto evitará que se peguen.
Sirve inmediatamente o almacene en un recipiente hermético hasta por 3 días.
Una vez que haya probado a hacer estos deliciosos cuadrados de malvavisco de frambuesa, ¿por qué no te vuelves creativo y experimentas con otros sabores? Trata de usar vainilla, menta o limón, o para una delicia solo para adultos, ron.
