Raspberry chocolate marshmallows

Healthy living is all very well but sometimes you need to indulge in a little treat! These raspberry and chocolate marshmallows are genuinely delicious and, mostly, fat-free (they would be completely fat-free but for the chocolate). They are wonderful as an after-dinner petit four or to give away as a gift.

Since they contain raspberry coulis and freeze-dried raspberries they are best eaten soon after making. When I was experimenting with this recipe I thought the marshmallows were ruined as the addition of the coulis made the marshmallow mix very loose and liquid. Luckily they set perfectly, but be careful when adding the coulis and do not get too heavy-handed with it.

Ingredients

Makes 30-40

2 packets powdered gelatine (about 3 tbsp)

120ml | 1/2 cup cold water

440g | 2 1/4 cups caster sugar

160g | 1/2 cup light corn syrup (or liquid glucose)

200ml | 3/4 cup water

100g Green & Blacks 70% chocolate, chopped 

3 large meringue nests, crumbled

3-5 tbsp store-bought raspberry coulis

2 tbsp freeze-dried raspberries, ground to a fine powder (optional)

5 tbsp icing sugar, 5 tbsp cornflour, sifted, for coating

You will need

Sugar thermometer

Deep tray or square cake pan, aprox. 30x20x5cm (12x8x2 in) oiled and lined with baking paper

Silicone spatula – wiped with oil

Method

1. Oil your tin. Line with baking paper and oil again. Oil a silicone spatula.
2. Use a sharp knife to coarsely chop the chocolate. Most of it should be finely ground with some larger pieces. Crumble the meringue nests until they resemble large breadcrumbs. Set aside.
3. Put the cold water in the bowl of your stand mixer and sprinkle the gelatine on top. Let it swell.
4. Put the remaining water, sugar and corn syrup in a medium deep saucepan. Clip on a sugar thermometer and bring to the boil until it reaches 120C | 248F (firm ball stage).
5. Start whisking the gelatine at high speed.
6. When sugar reaches the right temperature slowly add it to the gelatine – down the side of the mixing bowl – while whisking at slow speed initially and increasing to high speed once all syrup is added. Keep whisking for several minutes until the mixture is thick, glossy and forms bubblegum-like strands.
7. Carefully fold the chocolate into the marshmallow. The smaller pieces will melt. Fold in the crumbled meringue.
8. Add the raspberry coulis, a tablespoon at a time, and ripple through the marshmallow. This will loosen the marshmallow structure – do not add too much! 
9. Spoon the marshmallow into the prepared pan and spread evenly. Dust with the coating and leave to set at room temperature for 2 hours (or longer). 
10. Use a greased sharp knife to cut the marshmallows into small cubes. Toss them in the coating so that they are covered all over. Sprinkle with the ground freeze-dried raspberries. Store in an airtight container – best eaten within a couple of days.