Marshmallow Biscuit Bars

Chaucer Products Used:

Raspberry

Ingredients

For the Base

50g (1.76oz) Butter, melted
200g (7.05oz) Oat Crunchy Biscuits
38.25g (1.35oz) Condensed Milk

For the Marshmallow

3 Gelatine Leaves
30g (1.05oz) Free Range Egg White
0.45g (0.015oz) Cream of Tartar
175g (6.17oz) Caster Sugar
10.35g (0.36oz) Liquid Glucose
75g (2.64oz) Water
15g (0.529oz) Chaucer Raspberry Powder
15g (0.529oz) Chaucer Whole Raspberries
7.81g (0.27oz) Cornflour
7.81g (0.27oz) Icing (Powdered) Sugar

Chocolate

500g (17.63oz) Dark Chocolate
15g (0.529oz) Chaucer Raspberry Granules (décor)

Method

Base

Step 1
Process biscuits to a fine crumb.
Step 2
Add melted butter and condensed milk and pulse until combined.
Step 3
Pour into a lined 23cm (9”) square tin, press down and into the sides.
Step 4
Set in the fridge.

Marshmallow

Step 1
Soak the gelatine leaves in water for 10 minutes, then squeeze excess water.
Step 2
Place egg whites in to a bowl with cream of tartar and 20g (0.7oz) sugar. Semi whisk the mixture.
Step 3
Combine remaining sugar, water, glucose in a small pan, stir until sugar has dissolved then cook without stirring until temperature reaches 120oC (248F). Remove from heat.
Step 4
Combine gelatine with sugar syrup and stir.
Step 5
Whisk syrup into egg whites in a steady stream and continue whisking until the whites hold their shape.
Step 6
Whisk in Chaucer raspberry powder, then fold in the Chaucer whole raspberries.
Step 7
Pour onto base and smooth.
Step 8
Combine the cornflour and icing sugar, sieve, then lightly dust the surface of the marshmallow. Cover and leave to set in the fridge for approx. 4 hours.
Step 9
Using a brush, dust off all excess icing sugar/cornflour.

Chocolate

Step 1
Melt and temper the chocolate.
Step 2
Turn the whole marshmallow over and coat the biscuit base with a thin layer of chocolate.
Step 3
When set, turn back over and cut the marshmallow into desired bars/squares.
Step 4
Using a dipping fork, dip each slice in chocolate and quickly decorate with Chaucer raspberry granules.
Step 5
Leave to set.
Step 6
Store in an air tight container for up to 2 weeks.

Other Ingredient Suggestions

Why not try a replacing Chaucer Raspberries with any of Chaucer Berries for example blueberry, strawberry or even beetroot of a dynamic and interesting flavour profile.