Fresh As Marshmallow Ingredients 140g egg whites 20g caster sugar 20g gelatine leaves softened in cold water 400g caster sugar 120g water 35g Fresh As Raspberry Powder
To dust marshmallow 50g icing sugar 50g cornflour
Method Mix the cornflour and icing sugar together. Line a tray with parchment paper and dust a thin layer of the cornflour and icing sugar onto the tray. Reserve the rest of the dusting mixture for later. In a pot combine the water and 400g sugar and bring to the boil. Cook until the temperature reaches 130째C. Meanwhile, in a separate metal bowl, whisk 20g sugar and egg whites with an electric beater until soft peaks form. When the water and sugar reach 130째C, slowly and carefully pour onto the egg whites while still whisking. Continue to whisk for 3 minutes. Remove the gelatine from the water and add to the marshmallow then add Fresh As Raspberry Powder and whisk until the temperature lowers to 50째C. Spread or pipe onto the tray and dust with cornflour and icing sugar mixture. Leave to set for 4 hours at room temperature.
Variation Fresh As Raspberry Powder can be substituted for any Fresh As Fruit Powder
Fresh As Marshmallow EVERYDAY GOURMET RECIPE
Recipe by Brian Campbell Photography by Bruce Nicholson
www.fresh-as.com