Marshmallow biscuit bars
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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 ingredients 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.