I have to admit now, before we go any further, I do not like marshmallows. Except the seriously caramilised (burnt) type on the end of a stick and something to do with a camp fire – those I can take in small doses. But a raw bouncy, squidgy marshmallow just does not do it for me. They tend to be insipid in taste, overwhelmingly sugary and have the texture of a gymnastics mat. I even bought some expensive hand-made ones from La Pâtisserie de Rêves the last time I was in London – they were disgusting AND expensive! Not very promising for a weekend treat, I hear you cry! Well after having made them, my way, I may be converted… just a little. And they look very pretty!

Feel free to use whatever freeze dried fruit you can find. Most supermarkets sell some now but I get mine online from Healthy Supplies as they have a fabulous selection at good prices. I have been disappointed with the flavour of freeze-dried fruit in chocolate ganaches – it tastes kind of ‘green’ and not at all like the fruit it is supposed to. So these marshmallows are a good use of the freeze-dried fruit as the flavour is actually intensified in them.

Raspberry Marshmallows

Makes lots (about 30 portions), takes about 30 minutes.

Handful of freeze-dried raspberries
3 tablespoons of freeze-dried raspberry powder
2 tablespoons icing sugar
2 tablespoons cornflour
8 gelatine leaves
450g granulated sugar
1 tablespoon glucose syrup
3 large egg whites (about 120g)

– Line the base a sides of a large roasting tin (about 20x30cm, but it doesn’t matter too much) with non-stick baking parchment.
– In a small bowl, mix one tablespoon of the raspberry powder with the icing sugar and corn flour. Sieve half of this mixture into the base of the lined tin so it is evenly covered.
– In another small bowl, sit the gelatine leaves in COLD water.
– In a heavy based pan on a medium heat, heat the granulated sugar, glucose syrup and 150ml water, stirring until it is all dissolved. Bring this sugar syrup to the boil, do not stir any more and continue to boil until it reaches 116°C.
– While the sugar is doing it thing, in a stand mixer, whisk the egg whites until they form soft peaks.
– Once the sugar syrup reaches the correct temperature, take it off the heat and leave it to sit for a couple of minutes.
– Remove the gelatine leaves from the water, squeeze out as much water as possible and pat dry with kitchen paper. Add the gelatine to the sugar and stir until melted.
– With the mixer on slow, trickle the sugar syrup over the beaten egg whites (try to miss the whisk otherwise it gets messy). Once it is all added, turn the mixer up to high and beat until the marshmallow is thick, light and cool to touch.
– Add the rest of the raspberry power and whole raspberries.
– Pour this into the prepared tin, tapping it flat, and leave to set overnight.
– Cover a chopping board with non-stick parchment and sieve over the remaining powdered raspberry/icing sugar/cornflour mix. Turn the tray of marshmallow out on to this and cut into desired sizes, rolling in the dust as you go along.