Raspberry Marshmallow, White Chocolate Mousse
Ingredients
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36 White Chocolate Spoons
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For Raspberry Marshmallows
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½ oz Unflavored Gelatin
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½ cup Raspberry Puree, Seeds Removed
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¾ cup Sugar
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½ cup light corn syrup
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Pinch Kosher Salt
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¼ cup water
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Nonstick spray
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Powdered Sugar
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For White Chocolate Mousse
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1 cup Heavy Cream
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1 cup White Chocolate Chips
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Instructions
- Puree Raspberries and strain through a fine mesh sleeve to remove seeds.
- Combine gelatin with the puree in the bowl of a stand mixer.
- In a small saucepan, combine sugar, corn syrup, salt, and water. Heat mixture to 240F.
- Whisk this mixture into the gelatin and puree until a pale pink marshmallow consistency is formed.
- Immediately transfer your marshmallow into a parchment lined ½ sheet pan. Using an offset spatula coated with cooking spray spread the marshmallow evenly to a then layer ½ inch deep and let cool completely.
- Using a heart shaped mold cut out your marshmallows and sprinkle with powdered sugar.
- Heat ½ cup of heavy cream in the microwave for 1 minute.
- Add the white chocolate chips and stir until mixed in completely.
- Whip the remaining cream and combine with the white chocolate.
