Ingredients

• 450g/1lb granulated sugar
• 1 tbsp liquid glucose
• 9 gelatine sheets
• soaked in 140ml/4¾fl oz water
• 2 free-range egg whites
• 1 tsp vanilla extract
• vegetable oil
• for greasing
• 125g/4½ oz raspberries
• lightly crushed
• 5-6 tbsp icing sugar
• 5-6 tbsp corn flour
• 250g/9oz raspberries
• 2 tbsp icing sugar

Directions

• For the marshmallows
• place the granulated sugar
• glucose and 200ml/7fl oz water into a heavy-based saucepan and bring to the boil. Heat until a sugar thermometer shows 127C/260F.
• Add the soaked gelatine sheets and water to the hot sugar syrup. Stir the mixture and pour it into a jug.
• Place the egg whites into a grease-free bowl and whisk until firm peaks.
• Continue to whisk the egg whites
• then pour the sugar syrup onto the egg whites
• whisking all the time until the whites are shiny.
• Add the vanilla extract and continue to whisk for about 5-10 minutes until the mixture is thick enough to hold its shape on a whisk.
• Lightly oil a shallow 30cm x 20cm/12in x 8in baking tray. Dust the tray with icing sugar and corn flour.
• Spoon in half the mixture and scatter the raspberries over the top. Cover with the remaining mixture
• smoothing the top with a wet palette knife. Chill in the fridge for at least one hour.
• For the raspberry sauce
• place all of the ingredients into a food processor and blend until a smooth purée. Pass the mixture through a fine sieve using a spatula or spoon.
• Remove the marshmallow from the fridge
• dust some more icing sugar and corn flour over the work surface. Loosen the edge of the marshmallow then turn out onto the dusted work surface.
• Cut into squares and roll the marshmallows in the icing sugar and corn flour to coat.
• Preheat the grill to high or use a barbecue.
• Carefully place the marshmallows onto a wooden skewer. Grill for 1-2 minutes until slightly charred and gooey.
• Serve the skewers of marshmallows with a bowl of raspberry sauce.