Raspberry Ripple Marshmallow

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 40mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    173
based on 20 ratings

Sweet marshmallows with fresh raspberry compote swirled through.

recipe updated Oct 8, 2025

Ingredients

  • Silver leaf gelatin sheet icon
    Silver leaf gelatin sheet
    13 g
  • Raspberries icon
    Raspberries
    350 g
  • Lemon juice icon
    Lemon juice
    1 tablespoon
  • Water icon
    Water
    1 tablespoon
  • Caster sugar icon
    Caster sugar
    2 tablespoons
  • Egg white icon
    Egg white
    2
  • Water icon
    Water
    85 g
  • Lemon juice icon
    Lemon juice
    10 g
  • Caster sugar icon
    Caster sugar
    350 g
  • Freeze-dried raspberries icon
    Freeze-dried raspberries
    10 g
  • Cornflour icon
    Cornflour
    as needed
  • Icing sugar icon
    Icing sugar
    as needed

Tools

  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Square pan - 9"
  • kCook icon Cooking chef xl bowl
  • kCook icon Small bowl
  • kCook icon Cutting board
  • kCook icon Medium bowl

Step preview

  1. Line a clean square pan with plastic wrap
  2. Attach the Stir Tool and Stir Assist Clip
  3. Add raspberries, lemon juice, water and caster sugar to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Cook with splashguard fitted - 5 min, 120°C, Stir 1
  6. Strain fruit into small bowl
  7. Let cool then set aside
  8. Clean Cooking Chef bowl
  9. Attach the Stir Tool and Whisk
  10. Add egg white, water, lemon juice and caster sugar to the Cooking Chef XL Bowl
  11. Cook with splashguard fitted - 6 min, 85°C, Speed 6
  12. Mix with splashguard fitted - 2 min, Speed 6
  13. Then add silver leaf gelatin sheet to the Cooking Chef XL Bowl
  14. Mix with splashguard fitted - 5 min, Speed 6
  15. Then add freeze-dried raspberries to the Cooking Chef XL Bowl
  16. Transfer purée to Cooking Chef XL Bowl
  17. Gently fold in with a spatula until marbled but not fully combined
  18. Transfer content of Cooking Chef XL Bowl to square pan carefully
  19. Spread evenly
  20. Cover with parchment paper
  21. Let cool - approx 3 hr
  22. Add cornflour and icing sugar to a clean medium bowl
  23. Mix until combined
  24. Lightly dust the cutting board with a little of the cornflour and icing sugar mixture
  25. Carefully remove the parchment paper from the marshmallow
  26. Turn out content of square pan onto cutting board
  27. Carefully remove the plastic wrap from the marshmallow
  28. Lightly dust the marshmallow with some of the cornflour mixture
  29. Cut into squares
  30. Transfer content of cutting board to cornflour mixture
  31. Mix until coated
  32. Shake off the excess powder form the marshmallows
  33. Serve
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