Raspberry Marshmallow what is not to love. Sweet, tart and very easy to make. Marinating the Raspberries in Cointreau really gives this really simple dessert an edge of sophistication for any dinner party.
We used some heart shaped moulds which made the presentation of Raspberry Marshmallow fun and romantic. Serve with Greek Yoghurt and Honey | The Gods Ambrosia | if you want to cut some of the sweetness.
Marshmallows that'll melt your heart!
- Icing sugar for dusting
- 2 Tbsp (30 ml) gelatine powder
- ½ C (125 ml) cold water
- 2 C + 1 Tbsp (415 g) castor sugar
- ½ C (125 ml) boiling water
- 1 tsp (5 ml) orange essence
- food colouring of choice
- 2 cups fresh raspberries
- 2 Tbsp of cointreau
In a bowl marinated the raspberries in the Cointreau for at least 30 minutes
Spray two baking tins with nonstick spray and dust liberally with icing sugar.
In the bowl of an electric mixer, soak the gelatine in the cold water.
Set the bowl over a double boiler and allow the gelatine to melt. Remove from the heat.
Add the castor sugar and boiling water. Attach the bowl to the mixer, using the whisk attachment. Beat on high speed for 8–10 minutes until the mixture is thick and shiny. Add the rosewater and stir through. Add food colouring, a few drops at a time, until your desired hue is reached.
Fold in the marinated raspberries
Pour into the prepared pans to a thickness of 3 cm.
Refrigerate before cutting the marshmallow into shapes and dusting with icing sugar.
Decorate with fresh raspberries
This is our tried-and-true no-fail recipe for classic marshmallows. You won’t believe how easy it is to make these soft, sweet treats at home. Once you make the basic recipe, experiment by adding different flavours, colours, and mix-ins. You can cut marshmallows into different shapes using cookie cutters.
We served a Villebois Cremant de Loire Brut. Think lemons, think cream, think tiny little bubbles – think fabulous!!! It’s all there. Available from Naked Wines.