Orange hot chocolate with berry marshmallows
- Drink
- Easy
- 4
- 1 hour 45 minutes, plus 2 hours setting time
PT1H45M
PT2H
These raspberry marshmallows are the perfect accompaniment to a Tassimo Cadbury orange hot chocolate. They’re so much better than shop-bought marshmallows, so this recipe makes enough for you to enjoy for a few days afterwards.
Ingredients
- 4 orange hot chocolates , 240ml each
Marshmallows
- 300g of raspberries
- 4 tbsp of caster sugar
- 14 sheets of gelatine
- 2 egg whites
- 450g of granulated sugar
- 2 tbsp of liquid glucose
- Doves Farm Organic Cornflour , for dusting
- icing sugar, for dusting
- freeze-dried raspberry powder , for dusting
- 4 tbsp of double cream, lightly whipped
Equipment
- 20x20cm square cake tin
- Thermometer
Method
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
- 300g of raspberries
- 4 tbsp of caster sugar
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
- cornflour, for dusting
- icing sugar, for dusting
- freeze-dried raspberry powder , for dusting
Soak the gelatine leaves in 125ml cold water in a saucepan for 10 minutes
- 14 sheets of gelatine
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
- 450g of granulated sugar
- 2 tbsp of liquid glucose
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
- 4 orange hot chocolates , 240ml each
- 4 tbsp of double cream, lightly whipped
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Orange hot chocolate with berry marshmallows
