Raspberry Marshmallow part 1
 

• 150 gram white sugar or superfine sugar
• 70 gram raspberry puree, seeds removed
• 75 gram glucose or light corn syrup
• 8 sheet gelatin ( 15 grams) 
   

Raspberry Marshmallow part 2
 

• 70  gram raspberry puree, seeds removed 
• 75 gram glucose or light corn syrup
   

Classic Coating
 

• 100 gram Cornstarch
• 100 gram confectionary sugar

Direction for the Raspberry Marshmallows
 

• If you want to make your own raspberry puree, Place about 400 to 450 grams ( more or less) of raspberries in a food processor and process on low speed until it becomes liquid.
   
• Strain the raspberry through a fine-mesh sieve using the back of a spoon and discard the seeds. 
   
• Place the eight gelatin leaves ( 15 grams) into a bowl filled with cold water for at least 8 minutes; after a few minutes, the sheets will soften.
   
•  → Part one Place 150 grams of sugar, 75-gram glucose (or light corn syrup), and 70-gram raspberry puree into a saucepan and stir together to moisten the sugar.
   
• Bring to a boil over medium heat, and continue to boil until the mixture has reached a temperature of 110C° (230F°). →It is important to use a sugar thermometer here!
   
• → Part two, place the remaining 75-gram glucose (or light corn syrup) and 70 grams of raspberry/strawberry puree into a mixing bowl and start whisking on a low speed just to keep it going.
   
• As soon as the sugar syrup reaches 110C° (230F°), remove the syrup from the heat and pick up the softened gelatin leaves from the cold water and squeeze out most of the water.
   
• Place the softened gelatin leaves into the boiled syrup mixture and stir to ensure the gelatin has dissolved.
   
• With the mixer still on low speed, so it doesn´t splatter the hot sugar, slowly pour the syrup mixture down the side of the bowl, be careful not to pour in the middle of the bowl, or it will hit the whisk and be flung all around.
   
• Once all the syrup has been whipped in, turn up the speed to high speed and whip until your raspberry/strawberry marshmallows are fluffy and very thick, about 5 to 10 minutes.
   
• Add vanilla bean paste if using. The temperature should be about 35-40C° ( 95-104F°) when it is done; using a digital thermometer is the best way to know when it is ready.
   
• While the raspberry marshmallow is getting fluffy and thick, sift together the cornstarch and confectionary sugar in a small bowl; if you love the cocoa flavor, you can also add a few tbsp of cocoa powder.
   
• Sift a few tablespoons of the cornstarch-confectionary sugar on a baking mat and fill a pastry bag with the marshmallow. I most often use an Ateco #849 nozzle as I love using a large nozzle; for the roses, I used a Wilton #1G. The marshmallow is extremely sticky, so work fast.
   
• Pipe marshmallows, swirl, and sift with some more cornstarch-confectionary over the top and on all sides so they don't stick together. 
   
•  Cover the top and let it sit for 3 to 4 hours or overnight at room temperature, Roll the marshmallows through more coating if needed.
   
• These marshmallows can be stored in an airtight container in the fridge or at room temperature for up to 1 week.