Sunday's Kitchen - Raspberry Marshmallows

Ingredients
455g Granulated Sugar
200ml Water
1 Tbsp Liquid Glucose
9 Sheets of Gelatine
2 Large Egg Whites
1 Tsp Vanilla Extract
Oil (For Greasing)
125g Fresh Raspberries, Coated in Icing Sugar
Icing Sugar for Dusting
Cornflour for Dusting

Method
1. Put the granulated sugar, glucose and water in a heavy-based saucepan. Bring to the boil and continue cooking until it reaches 127°C/260°F on the sugar thermometer.
2. Meanwhile, soak the gelatine in 140ml of cold water. Beat the egg whites until stiff. When the syrup is up to temperature, carefully slide in the softened gelatine sheets and their soaking water. The syrup will bubble up so be careful. Pour the syrup into a metal jug.
3. Continue to beat the egg whites while pouring in the hot syrup. The mixture will become shiny and start to thicken. Add the vanilla extract and continue whisking for 5-10 minutes, until the mixture is stiff and thick enough to hold its shape on the whisk.
4. Lightly oil a shallow 30 x 20 cm baking tray. Dust it with sieved icing sugar and cornflour, then spoon half the mixture over and smooth it with a wet pallet knife if needed.
5. Roughly break the raspberries in half and spread over the mixture then cover with the rest of the marshmallow mixture. Leave in the fridge to set for 1 hour.
6. Dust the work surface with icing sugar and cornflour. Loosen the marshmallow round the edges of the tray and turn out onto the dusted surface. Cut into squares and roll in the icing sugar and cornflour. Then leave to dry a little on a wire rack, and then pack into an airtight box.
7. These are really nice dipped in white chocolate fondue!

Sean Groves