Orange hot chocolate with berry marshmallows

To make the marshmallows, melt the caster sugar and add the raspberries. Mash the mixture in the saucepan and then strain, reserving the raspberry purée

Line a 20cm baking tin with greaseproof paper. Dust the tin with equal parts cornflour and icing sugar, and then dust over the powdered raspberries

Soak the gelatine leaves in 125ml cold water in a saucepan for 10 minutes

Whisk the egg whites to soft peaks, then set aside

Place the 450g granulated sugar, glucose, 250ml cold water and a sugar thermometer into a heavy-based deep saucepan. Stir, then heat gently until it’s clear. Bring to a gentle boil and then heat to 110°C

At this stage, pop your gelatin pan over a gentle heat and simmer until the gelatin has dissolved

Continue heating the sugar mixture to 115°C

Take both pans off the heat and very carefully and slowly pour the gelatin mixture into the hot sugar. Stir until the gelatin has dissolved, then transfer to a heatproof jug

Whip the egg whites further to the stiff peaks stage, then continue whisking while you very carefully pour the hot syrup to one side of the bowl (away from the beaters). Continue whisking the mixture for 10 minutes, until thickened

Fold the fruit purée through until you have a rippled effect

Transfer to tin, level out and leave to set for at least 2 hours, uncovered. Once set cut your marshmallow into small cubes

Once ready to serve, prepare the hot chocolate and transfer to four mugs. Swirl a tablespoon of gently whipped cream into each mug and serve with marshmallows on the side