Raspberry marshmallow and chocolate bonbons with marshmallow

Marshmallow are so much easier to make than we can believe ! I wanted a fruity taste so I added some raspberries and the sweetness goes really well with dark chocolate.

Ingredients :

  • 40 g egg white (1 large egg white)
  • 150g caster sugar
  • 150g demerara sugar
  • 120g raspberries (fresh or frozen)
  • 1 packet of gelatine (12g)
  • 70g water
  • icing sugar or starch (I used wheat starch)
  • + tempered dark chocolate

Recipe :

  • Crush the raspberries and put half of them in a saucepan on medium heat, when the purée starts to boil, remove from the heat and add the packet of gelatine and mix well. Add then the rest of raspberries
  • Put the sugars and water in a saucepan and make a syrup which reach 121°C, when the temperature is reached, remove from the heat and add the raspberry/gelatine mix
  • Whip the egg white adding the syrup as soon as the egg white starts to foam. Don’t stop whipping until the mix is dense and firm
  • Put a thin layer of icing sugar or starch in a dish, pour the marshmallow mix and put in the fridge to let it set
  • If you want to put marsmallow inside chocolats, you need to put the marshmallow in a piping bag and fill the mould which would have been already filled with a thin layer of tempered chocolate. Make sure that your marsmallow is not to hot otherwise it will make your chocolate melt (I won’t explain how to temper chocolate because this is not the aim of this article) Cover the mould with tempered chocolate and demould the chocolates when they are set
  • When the marshmallow is set, cut it in small cubes and add some icing sugar or starch to avoid the pieces to stick together

The marshmallows are not too sweet and the texture is really light ! They are really good as they are, but the dark chocolate really add something, we get a crispy layer covering a little sweet and fruity cloud, the result is really lovely.

Bon appétit !

It makes me want to try a lot of different combos, I’d like to try a passionfruit marsmallow with milk chocolate ! Anyway, these chocolates and marshmallows pleased everyone and they are really easy to make.

Peach and hazelnut tiramisu

A very refreshing dessert ! The combination between peach and hazelnut works really well ! You have an excellent balanced dessert thanks to the freshness of the peach, the sweetness of the mascarpone, the strong flavour of the hazelnut ladyfingers and the crunchiness of the praline.

tiramisu-peach-hazelnut-praline

Ingredients for 6 servings :

  • 3 ripe peaches

For the hazelnut ladyfingers :

  • 20g of plain flour
  • 60g of hazelnut powder
  • 65g of sugar (I did half caster sugar half icing sugar)
  • 90g of egg white+ 30g of sugar

For the mascarpone mix :

  • 250g of mascarpone
  • 6 eggs
  • 75g of sugar

For the praline :

  • A half and half hazelnut sugar mix (it depends on how often you use it or not ! I did a 100g hazelnut batch)

Process :

tiramisu-peach-praline-hazelnut

 

For the hazelnut ladyfingers :

It is a “dacquoise” dough but piped in ladyfinger shape :

– Mix hazelnut powder, sugar and flour together

– Whisk the egg whites until they form peaks (add the sugar when they start foaming)

– Gently mix the egg whites with the powder thanks to a spatula

– Put the dough in a piping bag and pipe on a baking sheet placed on a baking tray

– Cook for about 15min at 180°C (when they turn golden brown)

For the mascarpone mix :

– Separate yolks from egg whites

– In a bowl beat egg yolks and half of the sugar, whisk until thick and very pale in color

– Add the mascarpone and beat together (it has to almost double in size)

– Whisk the egg whites until they form peaks (add the remaining sugar when they start foaming)

– Mix the egg whites with the mascarpone mix

– Put the mix in a piping bag and put it in the fridge

For the praline :

– Put the hazelnut on a baking tray and roast them for about 15min at 180°C (you should peel them easily and the roasted hazelnut smell has to fill your kitchen)

– Peel off the hazelnut (just by rubbing them)

– Put the sugar in a pan with a table spoon of water et heat it.  As soon as you reach a golden color, put all the hazelnut and stir well. The hazelnut will be covered with a thin white layer, you have to continue heating for the sugar become caramel again. Once all the hazelnuts are coated by caramel, spread them on a oiled marble (failing that baking sheet on a baking tray). When it is cool, break in big pieces and put them in a good blender (if your blender can crush ice, it is powerful enough) and mix until you reach the desired size.

Put the ingredients together :

– Diced the peaches

– Put a layer of ladyfingers in a ramekin, put some peach, sprinkle with praline and finally put a layer of mascarpone mix

– Do the same until the top of the ramekin with the remaining of the ingredients

– Put the ramekins in the fridge for at least 4 hours et sprinkle with praline when serving

Bon appétit !  

tiramisu-hazelnut-peach-praline

 

Sweetness and freshness for a tiramisu different from the regular one.