By cutting these out into heart shapes there were quite a few offcuts leftover which me and my boyfriend made fairly swift work of after dipping them in the last of the chocolate. The marshmallow was so soft and not at all chewy with just the right level of sweetness and the vanilla flavour was delicious. When the chocolate was set it gave a good texture contrast to the soft marshmallow below and the tart raspberry pieces worked very well with the chocolate. We don't really bother with Valentine's Day but if you wanted to make something a bit different this year for your Valentine then why not give these a go?
Ingredients - makes 20 small hearts or about 30 if cut into squares - adapted from Sweet Things by Annie Rigg
For the marshmallows:
Sunflower oil for greasing
2 tbsp icing sugar
2 tbsp cornflour
6 leaves platinum grade leaf gelatine - I used Dr Oetker
2 large egg whites
pinch of salt
350g caster sugar
1 tbsp golden syrup
1 tsp vanilla extract
65g dark chocolate
65g white chocolate
freeze dried raspberries
- Use the oil to lightly grease a 20cm square baking tin and line it with non stick baking parchment and grease the paper too. Alternatively you can use a 20cm square silicone pan lightly greased. Mix the icing sugar and cornflour together in a bowl and use some of it to dust the inside of the tin, tip the excess back into the bowl and reserve for later.
- Soak the gelatine in cold water for 10 minutes until soft. Put the egg whites, salt and 1 tbsp of the caster sugar into the bowl of a free standing mixer.
- Make a syrup in a medium sized saucepan with the remaining caster sugar, golden syrup and 150ml water. Place over a medium heat and stir gently until the sugar is dissolved then increase the heat and bring to the boil. Get a sugar thermometer ready and continue boiling until the temperature reaches 120C then remove from the heat.
- Turn the mixer onto a medium speed, then drain the gelatine and add it to the syrup and stir well to dissolve. By this time the egg whites should have reached a stiff peak and while the machine is still running slowly and carefully pour in the hot syrup in a steady stream. Once you've poured in all of the syrup add the vanilla and continue to whisk for 3-4 minutes until cool. The marshmallow should look white and very glossy, it is ready when the whisk leaves a firm ribbon trail when lifted from the bowl.
- Scrape the marshmallow into the prepared tin and spread level with a palette knife. Leave it to set for at least 6 hours or overnight if you can.
- Once the marshmallow is set spread the reserved icing sugar mix onto a baking tray and turn out the marshmallow onto the tray. If like me you used a silicone pan it may look like the marshmallow is stuck but with a bit of persuasion it should come out in one piece.
- Pour a little oil into a small dish and dip a small heart shaped cutter into it to cut out heart shapes, dip the cutter into the oil regularly to prevent sticking. Alternatively use a greased kitchen knife to cut out squares. Toss each marshmallow in the icing sugar mix to coat and set aside ready for decorating. Reserve the offcuts as a chef's perk and feel free to dip these in chocolate too if you like.
- Melt the chocolates in separate bowls over a pan of simmering water and then dip the marshmallows in the chocolate and top with a sprinkling of freeze dried raspberries. Leave on a tray in a cool place for the chocolate to set then pack into a cellophane bag finished off with a pretty ribbon if giving these away.