Lemon Raspberry Marshmallows
Marshmallows can be so bland, but not when you punch them loads of flavour like these!
I think I might be addicted to making tasty marshmallows...it is kind of fun. We started our marshmallow journey by complaining about tasteless marshmallows, of which there seem to be plenty. In spite of being labelled 'gourmet' they really all taste pretty much the same, with toppings or flowers or not. I have spent too much money of fancy schmancy marshmallows over the years with great disappointment.
SO...we whipped up the very delish Gin and Tonic Marshmallows with video to boot and voila, a very delicate but flavourful marshmallow...then don't forget Turkish Delight Marshmallows have been around for a while. There is now a Marshmallow Fluff which we are also a little obsessed with.
Now we have these! I needed marshmallow filling for the Homemade Chocolate Easter Eggs and so rather than just settle for Vanilla...(not that there is anything wrong with that, when you use the vanilla that we use!!) I decided to make these with the left overs after filling the eggs with the vanilla version. (Simply leave out the lemon oil and raspberry dust.)
Watch out, she is on a roll now...what marshmallow flavours would you like next? We have a whole range brewing...not sure we will ever stop!
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Need
- 250 Grams sugar
- 20 Grams flavourless gelatin
- 320 Grams very hot water
- 1 Teaspoon vanilla bean paste BUY
- 20 Drops doTERRA lemon oil BUY
- 2-3 Teaspoons freeze dried raspberry powder
- 1/4 Cup cornflour or cornstarch
- 1/4 Cup Ten Times sugar (icing sugar) or pure icing sugar Recipe
Do
- 1
Insert Butterfly, place sugar, gelatin and water into Thermomix bowl. Cook 22 min/100ºC/speed 2/spatter guard.
- 2
Remove lid from Thermomix and dry upper edges of bowl with paper towel. Allow uncovered liquid to cool to room temperature until a very thick syrup consistency and almost at setting stage.
- 3
Add vanilla bean paste and lemon oil
- 4
Replace Thermomix Bowl and lid – leave MC off. Whip syrup 20 min/speed 3 until thickened.
- 5
Pour into well oiled moulds or tray and dollop the raspberry powder on top, then swirl through so it makes a marbled pattern.
- 6
Dust with sieved cornflour/icing sugar mix after unmoulding and cutting. Use a clean knife for each cut.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
