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Image for Recipe - Raspberry & Rose Marshmallows

Raspberry & Rose Marshmallows

Image for Recipe - Raspberry & Rose Marshmallows
  • Time preparation 20 minutes, plus cooling
  • cook time 20 minutes, plus setting
  • Serve Serves 30

  • 300g fresh raspberries
  • 100g icing sugar
  • ½–1 tsp rose water
  • 400g caster sugar
  • 2 tbsp golden syrup
  • 3 x 12g sachets Dr Oetker Powdered Gelatine
  • 2 large Waitrose British Blacktail Free Range Egg whites
  • 2 tsp vanilla extract
  • 10g tube Cooks' Homebaking Freeze Dried Raspberries

Place the fresh raspberries in a pan with the icing sugar and 3 tbsp cold water - bring to a simmer until the raspberries are soft. Sieve into a small heatproof bowl and discard the pips, then stir in the rose water and keep warm.

Heat the sugar and golden syrup in a small pan with 150ml cold water to soft-ball (120°C on a sugar thermometer, about 10 minutes). Place the bowl of raspberry purée over a pan of simmering water. Sprinkle over the gelatine and heat until dissolved completely.

When the sugar syrup has reached the correct temperature, remove from the heat and whisk in the gelatine raspberry mixture. In a separate bowl, whisk the egg whites until soft peaks form. Slowly add the hot raspberry mixture and vanilla, whisking continuously, until tripled in size.

Pour into a lined baking tin, scatter over the dried raspberries and leave to set. Cut into squares using a wet or oiled knife.

Ingredients

  • 300g fresh raspberries
  • 100g icing sugar
  • ½–1 tsp rose water
  • 400g caster sugar
  • 2 tbsp golden syrup
  • 3 x 12g sachets Dr Oetker Powdered Gelatine
  • 2 large Waitrose British Blacktail Free Range Egg whites
  • 2 tsp vanilla extract
  • 10g tube Cooks' Homebaking Freeze Dried Raspberries

Method

Place the fresh raspberries in a pan with the icing sugar and 3 tbsp cold water - bring to a simmer until the raspberries are soft. Sieve into a small heatproof bowl and discard the pips, then stir in the rose water and keep warm.

Heat the sugar and golden syrup in a small pan with 150ml cold water to soft-ball (120°C on a sugar thermometer, about 10 minutes). Place the bowl of raspberry purée over a pan of simmering water. Sprinkle over the gelatine and heat until dissolved completely.

When the sugar syrup has reached the correct temperature, remove from the heat and whisk in the gelatine raspberry mixture. In a separate bowl, whisk the egg whites until soft peaks form. Slowly add the hot raspberry mixture and vanilla, whisking continuously, until tripled in size.

Pour into a lined baking tin, scatter over the dried raspberries and leave to set. Cut into squares using a wet or oiled knife.

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