Raspberry and rose marshmallows recipe

1. Fill a bowl with 180ml water. Add 14 gelatine leaves, one at a time, until fully immersed in the water. Leave to soak for 10 mins. In a separate small bowl, soak the remaining gelatine leaves in the berry liqueur. Set aside, until needed.
2. Line a 20cm x 30cm x 3cm tin with clingflm; brush with oil. Pour the water-soaked gelatine and its liquid into a small pan. Warm over a low heat, until dissolved. Remove from the heat and leave to cool a little.
3. In a separate, heavy-based medium pan, combine the sugar, 125g glucose syrup and 3 tbsp water. Bring to the boil, stirring occasionally with a metal spoon. Leave to bubble for 5 minutes, or until the mixture reaches 112°C on a sugar thermometer. Carefully pour the mixture into a mixing bowl.
4. Working quickly, add the remaining liquid glucose and, using an electric whisk set to low, begin mixing.
5. Add the cooled gelatine, its liquid, and the rose water. Increase the whisk speed to medium, whisking continuously, until thickened. Increase the whisk speed to high and continue mixing for a further 10-12 mins, or until the mixture has quadrupled in size and reached a thick, marshmallow-like consistency.
6. Meanwhile, melt the raspberry conserve in a small pan over a medium heat. Remove from the heat and leave to cool for 1 min, before stirring in the remaining liqueur-soaked gelatine and its liquid, until dissolved.
7. Tip the marshmallow mixture into the prepared tin and drizzle over the berry syrup, creating a swirled effect. Cover the tin with clingfilm and leave to set at room temperature for at least 4-6 hrs, or overnight.
8. Sift the cornflour and icing sugar into a bowl. Using a hot knife, slice the marshmallow into cubes. Working one at a time, toss each marshmallow into the bowl and toss, until coated. Store in an airtight container, lined with nonstick paper, for up to 5 days.

Tip: You can find gelatine and liquid glucose in the baking aisle in-store.

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