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How to make raspberry marshmallow squares
Soft, fluffy and pretty much irresistible, these raspberry-spiked marshmallow squares are deliciously moreish and make the perfect homemade gift. They’re also much easier to make than you think, with your Cooking Chef XL giving you total control over temperature and whisk speed to ensure truly melt-in-the-mouth results.
Preparing ahead
This recipe makes 25 marshmallow squares, and takes 3 hours 45 minutes, including 3 hours chilling time.
Here’s what you’ll need:
Ingredients
350g raspberries
380g caster sugar
1 tbsp lemon juice
1 tbsp water
2 egg whites
85ml water
10ml lemon juice
13g gelatine (approx 8 leaves)
10g freeze dried raspberries
175g cornflour
25g icing sugar
Tools
Cooking Chef XL
Square baking tin (23cm/9”)
For those that follow vegetarian diets, we recommend using vegetarian gelatine instead.
Here’s what you’ll need:
Ingredients
350g raspberries
380g caster sugar
1 tbsp lemon juice
1 tbsp water
2 egg whites
85ml water
10ml lemon juice
13g gelatine (approx 8 leaves)
10g freeze dried raspberries
175g cornflour
25g icing sugar
Tools
Cooking Chef XL
Square baking tin (23cm/9”)
For those that follow vegetarian diets, we recommend using vegetarian gelatine instead.
Getting started
Grease a square baking tin and line with cling film or greaseproof paper. Put the gelatine in a deep bowl and cover with cold water. Leave to soften.
Lift the Cooking Chef XL head and fit the heat shield. Attach the bowl and fit the stir tool and stir assist clip.
Lift the Cooking Chef XL head and fit the heat shield. Attach the bowl and fit the stir tool and stir assist clip.
Making raspberry coulis
Add the raspberries, 2 tablespoons of the caster sugar, 1 tablespoon lemon juice and 1 tablespoon of water to the bowl. Fit the splashguard.
Using manual mode, set to 5 minutes, temperature 120℃ and stir speed 1. This will cause the raspberries to break down, so afterwards sieve the mixture into a bowl to remove the seeds. Then set aside to cool and clean your mixer bowl.
Using manual mode, set to 5 minutes, temperature 120℃ and stir speed 1. This will cause the raspberries to break down, so afterwards sieve the mixture into a bowl to remove the seeds. Then set aside to cool and clean your mixer bowl.
Creating the marshmallow mixture
Fit the whisk and stir tool. Add the rest of the caster sugar, egg whites, 10ml lemon juice and 85ml water to the bowl and fit the splashguard.
Set to 6 minutes, temperature 85℃ and speed 6. Then turn the temperature off and mix for a further 2 minutes on speed 6.
Set to 6 minutes, temperature 85℃ and speed 6. Then turn the temperature off and mix for a further 2 minutes on speed 6.
Combining ingredients
Squeeze the excess water from the gelatine and add to the mixing bowl. Mix on speed 6 for 5 minutes.
Remove the whisk and stir tools and fit the folding tool. Add the raspberry coulis and freeze-dried raspberries to the mixing bowl. Mix for 10 seconds on speed Min to marble together. For a more obvious marbled effect with more defined streaks of pink, gently fold the coulis and raspberries into the marshmallow mixture with a spatula instead, stopping before the ingredients are fully combined.
Remove the whisk and stir tools and fit the folding tool. Add the raspberry coulis and freeze-dried raspberries to the mixing bowl. Mix for 10 seconds on speed Min to marble together. For a more obvious marbled effect with more defined streaks of pink, gently fold the coulis and raspberries into the marshmallow mixture with a spatula instead, stopping before the ingredients are fully combined.
Letting the mixture set
Pour the mixture into the tin and level with a spatula. Cover with parchment paper and leave to cool at room temperature for 3 hours.
Polvilhar os marshmallows
Enquanto o marshmallow arrefece, peneire o açúcar em pó e a farinha de milho para uma tigela grande e misture. Utilize uma colher de sopa da mistura de açúcar e farinha de milho peneirada para polvilhar ligeiramente uma tábua de cortar.
Retire o papel vegetal da parte superior da forma de marshmallow e vire o marshmallow preparado para a tábua de cortar polvilhada. Retire a película aderente ou o papel vegetal que utilizou para forrar a forma.
Polvilhe ligeiramente a parte superior do marshmallow com um pouco da mistura de açúcar e farinha de milho e utilize uma faca quente e afiada para cortar em quadrados. Enrole suavemente cada quadrado de marshmallow na mistura de açúcar de milho, utilizando uma peneira para sacudir o excesso. Isto evitará que se colem uns aos outros.
Sirva imediatamente ou guarde-os num recipiente hermético até 3 dias.
Depois de ter experimentado fazer estes deliciosos quadrados de marshmallow de framboesa, porque não ser criativo e experimentar outros sabores? Experimente usar baunilha, hortelã-pimenta ou limão ou, para uma guloseima só para adultos, rum.
Retire o papel vegetal da parte superior da forma de marshmallow e vire o marshmallow preparado para a tábua de cortar polvilhada. Retire a película aderente ou o papel vegetal que utilizou para forrar a forma.
Polvilhe ligeiramente a parte superior do marshmallow com um pouco da mistura de açúcar e farinha de milho e utilize uma faca quente e afiada para cortar em quadrados. Enrole suavemente cada quadrado de marshmallow na mistura de açúcar de milho, utilizando uma peneira para sacudir o excesso. Isto evitará que se colem uns aos outros.
Sirva imediatamente ou guarde-os num recipiente hermético até 3 dias.
Depois de ter experimentado fazer estes deliciosos quadrados de marshmallow de framboesa, porque não ser criativo e experimentar outros sabores? Experimente usar baunilha, hortelã-pimenta ou limão ou, para uma guloseima só para adultos, rum.
