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Raspberry Swirl Marshmallows
Makes 24
1 cup raspberries
1-2T icing sugar, to taste
2T gelatine powder
¼ cup water
150ml hot water
1 egg white
2 cups castor sugar
1t kirsch or vanilla extract
icing sugar and cornflour, to dust
Blend the berries and icing sugar until smooth and microwave on high for 1 minute until hot. Strain and allow to cool. Sprinkle the gelatine over the water and leave for 10 minutes to sponge. Add the hot water and stir to dissolve. Beat the egg white to stiff peak stage and gradually add the sugar, kirsch or vanilla and gelatine until fluffy. Grease a ceramic baking dish and rinse with water before pouring in the marshmallow mixture. Swirl the berry sauce into the surface of the marshmallow and allow to set. Cut with a hot knife or oiled cookie cutters and dust in a mixture of icing sugar and cornflour.
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