- 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
- 500g (17.63oz) Dark chocolate
- 15g (0.529oz) Chaucer Raspberry Granules (décor)
Why not try a replacing Raspberries for Blueberry, Strawberry or even Beetroot to add a dynamic and interesting flavour profile.
Process biscuits to a fine crumb.
Add melted butter and condensed milk and pulse until combined.
Pour into a lined 23cm (9”) square tin, press down and into the sides.
Set in the fridge.
Soak the gelatine leaves in water for 10 minutes, then squeeze excess water.
Place egg whites in to a bowl with cream of tartar and 20g (0.7oz) sugar. Semi whisk the mixture.
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.
Whisk syrup into egg whites in a steady stream and continue whisking until the whites hold their shape.
Whisk in raspberry powder, then fold in the whole raspberries.
Pour onto base and smooth.
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.
Using a brush, dust off all excess icing sugar/cornflour.
Melt and temper the chocolate.
Turn the whole marshmallow over and coat the biscuit base with a thin layer of chocolate.
When set, turn back over and cut the marshmallow into desired bars/squares.
Using a dipping fork, dip each slice in chocolate and quickly decorate with raspberry granules.
Leave to set.
Store in an air tight container for up to 2 weeks.