Raspberry marshmallow with maple filled raspberry

Ingredients

5 sheets	Gelatine (Main)
2 cups	Caster sugar
1 cup	Water
2	Egg whites
1 Tbsp	Freeze-dried raspberry powder (Main)
2 Tbsp	Cornflour
2 Tbsp	Icing sugar
1 Tbsp	Freeze-dried raspberry powder, extra (Main)
13	Fresh raspberries (Main)
1 serving	Maple balsamic

Directions

1. Grease and fully line a 20x20cm baking tin with baking paper.
2. Place the gelatin in a dish of cold water to soften; this should take about 5 minutes.
3. Add the sugar and water to a saucepan, place over a medium heat and stir to dissolve the sugar.
4. Bring to the boil and let it continue for 10-15 minutes or until the temperature reaches 118C on a sugar thermometer.
5. While making the sugar syrup, using a stand mixer, place the egg whites into the bowl and whisk till stiff peaks form.
6. Take the sugar syrup from the heat, remove the gelatin leaves from the water, squeeze out all excess water and place them in the syrup. Stir the gelatin through until dissolved.
7. With the mixer running at a slow speed, add the gelatin syrup mixture in a thin steady stream to the egg whites. The mixture should be thick and glossy.
8. Add the fresh dried raspberry powder
9. Continue to beat the marshmallow for another 10 minutes till thick and fluffy
10. Set aside to set for at least 6 hours
11. To finish the marshmallow, mix together the coating ingredients; corn flour, icing sugar and fresh freeze dried raspberry powder.
12. Cut the marshmallow into squares and roll in the coating. Store in an airtight container with baking paper between the layers in a cool place.
13. To serve, cut the raspberries in half and fill with the maple balsamic.
14. Take a cooks torch and lightly toast the top of the marshmallow and top with the raspberry

See more of Simon's summer stews

• Summer seafood stew