Light and Fluffy Raspberry Marshmallow Treats

Start by soaking the gelatin in a mixture of raspberry puree and 30 grams (1 ounce) of cold water. Let it sit for at least 10 minutes until it softens and absorbs the liquid.

In a saucepan, combine 40 grams (1.4 ounces) of water and 100 grams (3.5 ounces) of sugar. Stir the mixture while bringing it to a boil.

Once boiling, cook until it reaches 107 degrees Celsius (224 degrees Fahrenheit). If you don’t have a thermometer, check for a thin thread by dropping a bit of syrup and stretching it between your fingers; it should stretch if ready.

As the syrup is cooking, start beating the egg whites in a bowl using a mixer. Begin at a low speed, gradually increasing it.

Once the syrup is ready, carefully pour it into the whipped egg whites in a thin stream, making sure to hit the side of the mixing bowl.

The mixer speed should be set to medium during this step to avoid deflating the mixture.

Gently mix in the melted gelatin to the whipped meringue, ensuring everything is evenly combined.

Continue whipping the mixture until it becomes fluffy and light, which should take about 5-7 minutes.

In a separate bowl, combine 20 grams (0.7 ounces) of butter with 10 grams (0.4 ounces) of white chocolate. Mix thoroughly until smooth.

Gently incorporate the chocolate mixture into the fluffy meringue. Use a spatula to fold the ingredients together carefully.

If the mixture has cooled and thickened, you can warm it slightly in the microwave to make it easier to work with.

Grease your molds with a thin layer of vegetable oil. Then, spoon the marshmallow mixture into the molds as demonstrated in the video.

Place the filled molds in the refrigerator and allow them to stabilize for 2-3 hours.

Once set, carefully remove the marshmallow treats from the molds. For extra decorative touch, you can dust them with a mixture of cornstarch and food coloring.

Your delightful raspberry marshmallow treats are ready! Serve them up and enjoy the delicious taste and tender texture.