RASPBERRY ROSE MARSHMALLOWS RECIPE
SERVINGS: 36 1 TO 2 INCH MARSHMALLOWS | RECIPE BY: MAUREEN ABOOD
If you really want to gild the lily with these, eat them drizzled with Soom chocolate tahini.
INGREDIENTS
2-3 tablespoons neutral oil, such as canola or safflower
1/4 cup confectioners sugar
1/4 cup cornstarch
3 packets unflavored gelatin
3/4 cup water, divided
1.3 oz pouch freeze-dried raspberries
2 cups granulated sugar
2/3 cup corn syrup (use a lightly oiled measuring cup so it will pour out easily)
1/2 teaspoon kosher salt
1/4 teaspoon LorAnn Oils raspberry extract
1/2 teaspoon rose water
1/2 teaspoon vanilla extract
pink or red food coloring
INSTRUCTIONS
The marshmallows can be made in an 8”x8” or 9”x9” square baking dish or pan. Coat the bottom and sides of the dish liberally with oil. In a small bowl, whisk the confectioners sugar and cornstarch, then liberally coat the oiled dish with this mixture as you would flour a pan. Also coat a rubber spatula and set aside for later.
In the bowl of a stand mixer, bloom the gelatin by dissolving it in ½ cup of the water. Slowly sprinkle all of the gelatin over 1/3 cup of water. Set aside.
In a small food processor, pulverize the freeze-dried raspberries to a powder. Sift the powder through a fine mesh sieve into a bowl and discard the seeds left behind. Stir 2-3 tablespoons of the raspberry powder into the remaining confectioners sugar-cornstarch mixture. Set aside.
Eat them up! Store the marshmallows in a Ziploc bag or other airtight container. They’ll keep for a couple of weeks. The coating may hydrate a bit overtime and get a flecked pink look to them. Very pretty!
Post a Comment