Guimauve à la framboise: Raspberry marshmallow, homemade gift for the one you love!!

Don't blame me for being very sweet, ^^, the Valentine's day is getting closer and closer, I believe that many people have the same feeling too. As I feel more confident about the Marshmallow, this time is my own adaptation, the sweet and fragrance marshmallow with raspberry.

Raspberry is one of many people favorite fruit for using in baking and candy making ^^, I think because the smell is very good, and the tangy taste can make many thing taste better, like when using in chocolate truffle. So I think it will be good in Marshmallow too.
 The basic for making Marshmallow is the Italian meringue, so when you want to add the flavor, it's easy ^^. By using the raspberry puree instead of the water and Voila! You got a lovely raspberry marshmallow. But if using just the puree, I found the raspberry fragrance is a bit low, so I add the extract too. 
I think the homemade marshmallow is more delicious than the store-bought one, and when you try it once, you will know that it's not hard to make at all. Actually you can cut into other shape, but for this time of the year I can't think of anything else but heart shape, haha. Start practice yourself with this recipe today and I think that when the Valentine's day comes you will be happy to crate this lovely sweet to give as a give for the one you love.


Note: If you want your marshmallow to have a cute pink color as mine you will have to use a bit of red food coloring.

 Guimauve à la framboise 

(Raspberry Marshmallow)

Make 15 pieces (4.5cm heart shape)

- Gelatin mixture -

15g .................................. Gelatin powder

30ml ............................... Water

- Syrup -

15g ................................. Glucose syrup

150g ............................... Granulated sugar

50ml ............................... Raspberry puree

60g ................................. Egg whites

½tsp ................................ Raspberry extract

........................................... Red food coloring (optional)

- Dusting mixture -

30g ................................. Corn flour

30g ................................. Icing sugar

1.Line the base of 22x14cm pan with baking paper.

Sift corn flour and icing sugar together, then sprinkle over the baking paper.

2.Put the gelatin powder and water in a heat-proved bowl and stir until the gelatin become moist.

Boil a water in a small sauce pan (measure that the water is not higher than the gelatin bowl).

When the water boil take the sauce out of  the heat and place the gelatin bowl inside, stir until melt completely (when it melted you can let it sit in the pan and process the next  step).

3.In a sauce pan, put the sugar, glucose syrup and raspberry puree and bring to boil over medium low heat.

4.When the raspberry syrup reaches 100°C, start whisking the egg whites.

The syrup is ready when it reaches 117°C; pour it over the egg whites and continue whisking until the meringue is warm to touch pour the color, the raspberry extract and gelatin mixture into the meringue, and continue whisking it.

5.Pour into the prepared pan, smooth the top.

6.Let it sit for 12 hours.

Sprinkle the dusting mixture over the work surface.

Taking the marshmallow out of the pan, cut into desire pieces, using the dusting mixture to prevent sticking.

Guimauve à la framboise: 

Raspberry marshmallow, homemade gift for the one you love!!