EXPLOSIVE RASPBERRY TOASTIE

MAKES 4

You will need a sugar thermometer for this recipe.

80g unsalted butter, softened 1 tbs pure icing sugar, sifted 8 x 1cm-thick slices brioche 125g raspberries Chocolate-coated popping candy (available online – substitute finely chopped dark chocolate), to serve

CHOCOLATE GANACHE

260g good-quality milk chocolate melts 80g unsalted butter, softened 1 cup (250ml) thickened cream

MARSHMALLOW (SUBSTITUTE 200G STORE-BOUGHT MARSHMALLOW)

5 gold-strength gelatine leaves 2 eggwhites 200g caster sugar 1 tsp liquid glucose 1/4 cup (1g) freeze-dried raspberry powder (from cake decorating shops – substitute finely chopped strawberry chips from health food shops) For the chocolate ganache, place the chocolate and butter in a tall plastic jug. Place cream in a saucepan over medium heat and bring to the boil. Pour hot cream over chocolate mixture. Stand for 20 seconds, then, using a stick blender, whiz to a smooth and shiny cream. Cover surface directly with plastic wrap and stand for 1 hour or until cooled, then chill for 45 minutes or until thickened slightly.

For the marshmallow, soak gelatine in cold water for 2 minutes to soften. Squeeze excess water from gelatine and set aside.

Place eggwhites in a stand mixer fitted with the whisk attachment. Combine sugar, glucose and 1/3 cup (80ml) water in a saucepan over medium heat. At this stage, begin whisking eggwhites on low speed. Gently stir sugar mixture until sugar has dissolved, then bring to the boil. At this stage, increase mixer speed to medium.

Cook syrup until it reaches 125°C on a sugar thermometer (this should take about 5 minutes). Slowly pour syrup in a steady stream down the side of the stand mixer bowl into the eggwhites. Once all syrup is added, increase mixer speed to high.

Add gelatine to hot saucepan, swirling to allow residual heat to melt gelatine. Add dissolved gelatine to eggwhite mixture and whisk for 7 minutes or until marshmallow mixture starts to cool and thicken. Add raspberry powder and mix to combine. Transfer to a piping bag fitted with a 5mm plain nozzle.

To assemble sandwiches, combine butter and icing sugar in a bowl.

Preheat the oven grill to high. Place brioche slices on a baking tray. Spread one side of each slice with butter mixture and grill, buttered-side up, for 1-2 minutes or until toasted. Transfer to a cutting board, untoasted-side up.

Cover 4 brioche slices with a thick layer of chocolate ganache, spreading right to edges. Top evenly with fresh raspberries, then pipe over bulbs of marshmallow to cover raspberries and chocolate ganache (microwave piping bag on high for 10-15 seconds to soften marshmallow slightly if it has become too firm to pipe). Top with remaining brioche slices, buttered-side up, and gently press down.

Using a serrated knife, cut the sandwiches into triangles. Scatter with the popping candy to serve.