Products Used

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)

OTHER INGREDIENT SUGGESTIONS

Why not try a replacing Raspberries for Blueberry, Strawberry or even Beetroot to add a dynamic and interesting flavour profile.

Vegetable:

Beetroot

Fruit:

Strawberry

Blueberry

Blackberry

Cranberry

Apple

Banana

Sour Cherry

Mango

Peach

Apricot

Pineapple

Orange

Clementine

Lime

Lemon
Passionfruit

METHOD

  • Base:
  • 1 Process biscuits to a fine crumb.
  • 2 Add melted butter and condensed milk and pulse until combined.
  • 3 Pour into a lined 23cm (9”) square tin, press down and into the sides.
  • 4 Set in the fridge.
  • Marshmallow:
  • 1 Soak the gelatine leaves in water for 10 minutes, then squeeze excess water.
  • 2 Place egg whites in to a bowl with cream of tartar and 20g (0.7oz) sugar. Semi whisk the mixture.
  • 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.
  • 4 Whisk syrup into egg whites in a steady stream and continue whisking until the whites hold their shape.
  • 5 Whisk in raspberry powder, then fold in the whole raspberries.
  • 6 Pour onto base and smooth.
  • 7 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.
  • 8 Using a brush, dust off all excess icing sugar/cornflour.
  • Chocolate:
  • 1 Melt and temper the chocolate.
  • 2 Turn the whole marshmallow over and coat the biscuit base with a thin layer of chocolate.
  • 3 When set, turn back over and cut the marshmallow into desired bars/squares.
  • 4 Using a dipping fork, dip each slice in chocolate and quickly decorate with raspberry granules.
  • 5 Leave to set.
  • 6 Store in an air tight container for up to 2 weeks.

BENEFITS OF USING CHAUCER PRODUCTS

  • Raspberry provides a natural authentic flavour and the striking vibrant colour, when combined with the fact it’s easy to blend and long ambient shelf life making this recipe easy and practical with a no fuss no mess approach, especially as our ingredients contain no additional water which makes adding to recipes simple and easy
  • No artificial colours or additives
  • Less waste
  • Small quantities – big impact – low density therefore low inclusion %
  • Long shelf life at ambient temperature
  • Easy to blend
  • Great crunchy crispy texture

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