Raspberry Marshmallow in Chocolate
Raspberry marshmallow coated in chocolate — for lovers of light desserts and chocolate fans alike.
Ingredients
| 300 g | frozen raspberries | |
| 110 g | sugar (to cook the raspberry puree; take 140 g of the puree) | |
| 150 g | sugar | |
| 150 g | glucose (corn syrup) | |
| 20 g | gelatin (soaked in 80-100 ml water) | |
| 100-300 g | dark chocolate | |
| 1 tbsp | 15 ml | cornstarch (mixed with powdered sugar for coating) |
| 1 tbsp | 15 ml | powdered sugar (for coating) |
Instructions
Note: the source lists the ingredients and the intro only; a detailed method is not given in the text.
Cook a raspberry puree from the frozen raspberries and 110 g sugar, then measure out 140 g of it for the recipe. Soak the gelatin in 80-100 ml water. Cover the finished candies with dark chocolate (100-300 g depending on how many you will coat). Mix 1 tablespoon cornstarch with 1 tablespoon powdered sugar for rolling/coating.