RASPBERRY MARSHMALLOWS

Prep: 20 mins. Cooking: 30 mins + drying + cooling + setting. Serves 24. 7 sheets gold-strength gelatine, softened

in cold water for 5 mins

375g caster sugar

55g eggwhite (about 1½ eggs)

Snow sugar, for dusting (order online) Raspberry sugar 750g frozen raspberries, defrosted 2 tbsp rock sugar (order online)

1 To make raspberry sugar, push raspberries through a fine sieve, gently pressing to extract 150ml liquid; discard solids. Reserve 140ml juice for marshmallows, then roll rock sugar in remaining juice. Scatter on a tray lined with baking paper and dry overnight.

2 Warm reserved raspberry liquid in a small saucepan over medium heat until lukewarm. Squeeze excess water from gelatine, add to liquid, set aside until gelatine dissolves, 1 min, then stir to combine.

3 Meanwhile, place caster sugar and 150ml water in a saucepan over medium heat; stir to dissolve sugar and simmer until it reaches 110˚C on a sugar thermometer. Using an electric mixer at low speed, whisk eggwhites to form soft peaks, about 3 mins. Continue simmering sugar mixture until it reaches 121˚C, then add raspberry mixture. Whisking eggwhites continuously, add syrup in a thin, steady stream. Continue until eggwhites are thick and glossy, about 3 mins, then whisk a further 10–12 mins until cooled. Spoon into a 20x30cm baking tray lined with baking paper and dusted with snow sugar. Smooth top with a wet palette knife, dust with more snow sugar and set aside until set (2–3 hrs).

4 Turn marshmallow onto a board, dust with extra snow sugar, then use a hot knife to cut into 5cm squares. Serve scattered with raspberry sugar. Store in an airtight container for up to 5 days.

TIP If snow sugar isn’t available, substitute with a mixture of 100g pure icing sugar and 1 tbsp cornflour. >