RASPBERRY MARSHMALLOWS
1/3 cup plus 1 tbsp. raspberry puree (if using fresh berries, puree about 1 1/2 cups fresh raspberries and press through a fine sieve with the back of a spoon to remove seeds)
2 tsp. unflavored gelatin
1/2 tsp. raspberry extract (optional)
1 cup confectioners' sugar
1 cup cornstarch
1/3 cup water
1 cup plus 1 tbsp. sugar
1 tbsp. light corn syrup
1 large egg white
Put the raspberry puree, gelatin and extract (if using) in a bowl and stir to combine. Set aside while gelatin softens.
Put confectioners' sugar and cornstarch in a bowl and stir to combine. Spread half the mixture evenly over a cookie sheet that is 16 inches by 14 inches by 1 inch high.
Pour the water, sugar and corn syrup into a medium saucepan and bring to a boil. Cook until the mixture reaches 250 degrees F (121 degrees Celsius) on a candy thermometer. As it cooks, set a small pot of water to simmer on another burner and brush down the sides of the sugar-syrup pot with a 1-inch pastry brush to keep the sugar from sticking to the sides of the pot.
Put the egg white in the bowl of a stand mixer fitted with a whisk attachment. Whisking on high speed, pour the still-hot sugar mixture into the egg white in a slow, steady stream along the side of the bowl.
Add the raspberry puree-extract-gelatin mixture and continue to whisk for 15 minutes.
Spread the marshmallow mixture out on the prepared cookie sheet. Sprinkle the remaining cornstarch-sugar mixture evenly over the top of the marshmallows. Let rest at least 3 hours.
Cut into squares or other shapes. Eat right away or store, refrigerated in an airtight container, for up to three days.
TO SERVE:
Dip in chocolate fondue, roast over a campfire or cut into smaller cubes as a garnish for ice-cream sundaes or hot chocolate.
Makes 4 servings
Source: Artisanal Cooking by Terrance Brennan and Andrew Friedman
1/3 cup plus 1 tbsp. raspberry puree (if using fresh berries, puree about 1 1/2 cups fresh raspberries and press through a fine sieve with the back of a spoon to remove seeds)
2 tsp. unflavored gelatin
1/2 tsp. raspberry extract (optional)
1 cup confectioners' sugar
1 cup cornstarch
1/3 cup water
1 cup plus 1 tbsp. sugar
1 tbsp. light corn syrup
1 large egg white
Put the raspberry puree, gelatin and extract (if using) in a bowl and stir to combine. Set aside while gelatin softens.
Put confectioners' sugar and cornstarch in a bowl and stir to combine. Spread half the mixture evenly over a cookie sheet that is 16 inches by 14 inches by 1 inch high.
Pour the water, sugar and corn syrup into a medium saucepan and bring to a boil. Cook until the mixture reaches 250 degrees F (121 degrees Celsius) on a candy thermometer. As it cooks, set a small pot of water to simmer on another burner and brush down the sides of the sugar-syrup pot with a 1-inch pastry brush to keep the sugar from sticking to the sides of the pot.
Put the egg white in the bowl of a stand mixer fitted with a whisk attachment. Whisking on high speed, pour the still-hot sugar mixture into the egg white in a slow, steady stream along the side of the bowl.
Add the raspberry puree-extract-gelatin mixture and continue to whisk for 15 minutes.
Spread the marshmallow mixture out on the prepared cookie sheet. Sprinkle the remaining cornstarch-sugar mixture evenly over the top of the marshmallows. Let rest at least 3 hours.
Cut into squares or other shapes. Eat right away or store, refrigerated in an airtight container, for up to three days.
TO SERVE:
Dip in chocolate fondue, roast over a campfire or cut into smaller cubes as a garnish for ice-cream sundaes or hot chocolate.
Makes 4 servings
Source: Artisanal Cooking by Terrance Brennan and Andrew Friedman
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
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notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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