Raspberry Marshmallows
I made marshmallows a few times before but these were my first marshmallows with fruit puree. I happened to see some homemade marshmallow recipes on Japanese websites. Interestingly they were not called marshmallows but la guimauve, marshmallows in French. Well, I suppose marshmallows are marshmallows no matter how to call them, but it sounds frilly. I picked a recipe posted by a Japanese professional pâtissière who studied baking in France because her recipe provided some complexity like adding a hint of honey and details of the procedure and most importantly didn't contain egg white. I replaced strawberry puree with raspberry puree which was in hand, then followed the recipe closely.
I was pleased with the results. Airy and fruity. On the other hand, I made a lot. They were fine on Day 1, but plain marshmallows were for me getting a little boring on Day 2. So I dipped them in three kinds of melted chocolate: white, 60% cacao chocolate, 70% cacao chocolate.
