Raspberry marshmallow Easter eggs

Ingredients

400g Boiron raspberry puree

100g stock syrup 

20g Sosa Gelcrem cold

Method

Blend all ingredients together with a hand blender.

Leave to allow to hydrate for a minimum of 30 minutes.

Blend again to achieve smooth and glossy finish. 

Pipe into a small sphere silicone mould and freeze for the insert into marshmallow.

Ingredients

70g Boiron raspberry puree (1)

30g water (1)

10g Sosa Albumina 

200g Sucranna caster sugar 

40g Boiron raspberry puree (2)

40g water (2)

6 leaves Gelita bronze leaf gelatine

Dusting (equal quantities of each):

Sosa raspberry powder 

Tate & Lyle icing sugar 

Cornflour 

Method

In a kitchen aid, whisk together raspberry puree (1), water (1) and albumina until a meringue starts to form. 

Soak the gelatine.

In a pan bring to the boil the sugar, raspberry puree (2) and water (2) and heat to 118°C.

Slowly and carefully pour sugar syrup into the meringue mix on medium speed until all incorporated. 

Using the residual heat from the pan melt the gelatine and slowly add the meringue too. 

Leave to whisk for 15 minutes. 

Remove and place marshamllow into piping bags and pipe into egg moulds (greased).

Place the raspberry gel insert into the centre of the marshmallow before sealing moulds together.

Dust with a blend of the raspberry powder, icing sugar and cornflour.

Ingredients

270g milk

80g cream 

54g egg yolk 

25g Sucranna caster sugar 

25g Sosa Gelcrem hot 

90g Belcolade Cacao Trace white chocolate

1 Prova Gourmet Tahitian vanilla pod

2 SOC Chef star anise 

Method

Heat the milk and cream and infuse the vanilla and star anise for a minimum 1 hour. 

Add the rest of the ingredients except the chocolate and bring to the boil. 

Once boiled, poured over chocolate and leave for a few minutes to allow the chocolate to melt. 

Fully mix together and ensure combined.

Place cling film on the surface and allow to cool. 

Once cooled remove the star anise and vanilla pod and beat back to a pliable consistency.

Place mixture into a piping bag with a grass piping nozzle (a nozzle with lots of holes) and swirl to create the nest. 

Ingredients

Method

Place the marshmallow eggs onto the vanilla and anise nest. Sprinkle with raspberry pieces and pipe some extra raspberry gel, if desired.