Raspberry & Rose Marshmallows


These sweet mini-treats make a lovely addition to dessert platters – best served with cocktails.

  • 300g fresh raspberries
  • 100g icing sugar
  • ½–1 tsp rose water
  • 400g caster sugar
  • 2 tbsp golden syrup
  • 3 x 12g sachets Dr Oetker Powdered Gelatine
  • 2 large Waitrose British Blacktail Free Range Egg whites
  • 2 tsp vanilla extract
  • 10g tube Cooks' Homebaking Freeze Dried Raspberries
  • Place the fresh raspberries in a pan with the icing sugar and 3 tbsp cold water - bring to a simmer until the raspberries are soft. Sieve into a small heatproof bowl and discard the pips, then stir in the rose water and keep warm.
  • Heat the sugar and golden syrup in a small pan with 150ml cold water to soft-ball (120°C on a sugar thermometer, about 10 minutes). Place the bowl of raspberry purée over a pan of simmering water. Sprinkle over the gelatine and heat until dissolved completely.
  • When the sugar syrup has reached the correct temperature, remove from the heat and whisk in the gelatine raspberry mixture. In a separate bowl, whisk the egg whites until soft peaks form. Slowly add the hot raspberry mixture and vanilla, whisking continuously, until tripled in size.
  • Pour into a lined baking tin, scatter over the dried raspberries and leave to set. Cut into squares using a wet or oiled knife.
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