RASPBERRY MARSHMALLOW RECIPES

RASPBERRY RIPPLE MARSHMALLOWS | SAINSBURY'S RECIPES

Raspberry ripple marshmallows | Sainsbury's Recipes image

Bursting with juicy raspberries, these fruity raspberry marshmallows are quick to make – and the perfect edible gift or sweet treat to share

Provided by Sainsbury's

Total Time 45 minutes

Prep Time 25 minutes

Cook Time 20 minutes

Yield 25 marshmallows

Number Of Ingredients 8

Ingredients

1 tsp vegetable oil
300g fresh raspberries
2 x 7g gelatine sachets
440g granulated sugar
140g glucose syrup
2 tsp pink food colouring
40g icing sugar
40g cornflour

Steps:

Line a 20cm square cake tin with clingfilm and grease with the vegetable oil.

Heat half the raspberries in a microwave on high for 1 minute until piping hot and completely softened. Mash with a fork and pass through a sieve.

Add the liquid to the bowl of a stand mixer and sprinkle over the gelatine. Leave to absorb. Meanwhile, put the granulated sugar and glucose in a medium saucepan with 250ml water. Stir to combine and brush down any sugar on the sides.

Cook over a low heat until the sugar has dissolved, then turn up the heat to bring it to the boil. Using a sugar thermometer, wait for the temperature to reach 130°C. This can take at least 10 minutes, so be patient. Take the pan off the heat and leave it to cool for 1 minute.

Begin to whisk the gelatine mixture on a medium speed. Add the sugar and syrup, slowly pouring it down the side of the mixer bowl and being careful not to let it touch the whisk directly. The mixture should grow in volume like a very stiff meringue. Once you have added all the syrup, turn the speed to high and continue to whisk for another 7-8 minutes until thick and voluminous.

Working quickly, transfer half the mixture to a large bowl using an oiled rubber spatula. Briefly whisk the food colouring into the mixture in the stand mixer until evenly coloured. Alternate dollops of the mallow mixtures into the lined dish, dotting the raspberries among it. Use the end of your spoon or spatula to swirl together. Leave to set for 4 hours until firm.

Combine the icing sugar and cornflour and dust some on to a board. Turn the marshmallow out onto the board. Dip a sharp knife into hot water until hot, then carefully slice the marshmallow into 25 squares, dipping the knife back into the hot water if it gets sticky. Dust the marshmallows in the remaining icing sugar mixture to serve.

Nutrition Facts : Calories 110 calories, FatContent 0.2 grams, SaturatedFatContent 0.0 grams, SugarContent 22.8 grams, SodiumContent 10.0 milligrams salt, CarbohydrateContent 25.6 grams, FiberContent 0.8 grams, ProteinContent 1.1 grams

RASPBERRY MARSHMALLOW BREAD (ABM) RECIPE - FOOD.COM

Raspberry Marshmallow Bread (Abm) Recipe - Food.com image

I haven't tried this breadmaker recipe yet but it sounds really interesting. Bake time is however long it takes your breadmaker. UPDATE: After talking with the first reviewer I have changed amounts and procedure in this recipe. I think this will yield a tasty but more trouble free bread. Thanks Jan for your input.

Total Time 10 minutes

Prep Time 10 minutes

Yield 1 loaf

Number Of Ingredients 11

Ingredients

2/3 cup warm water (add more by tsps if needed)
2 tablespoons canola oil
1/4 cup Egg Beaters egg substitute
1 teaspoon salt
2 tablespoons Splenda sugar substitute (or sugar)
2 3/4 cups bread flour
2 tablespoons gluten
1 1/2 teaspoons yeast
1/8 teaspoon baking soda
1 cup red raspberries, frozen
1/2 cup miniature marshmallow

Steps:

Place the ingredients (except the raspberries) into the pan in the order suggested by the manufactuer.
Select white bread and push "Start.".
Add the reserved, frozen raspberries (1 cup) and marshmallows when the breadmaker "beeps" at the addition point.

Nutrition Facts : Calories 1659.9, FatContent 32.5, SaturatedFatContent 2.6, CholesterolContent 0, SodiumContent 2517.1, CarbohydrateContent 299.6, FiberContent 18.6, SugarContent 20.8, ProteinContent 39.7

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