Musk and Raspberry Marshmallows Recipe

Fluffy, perfumed musk marshmallows with a vibrant raspberry swirl. Nostalgic childhood flavour meets grown-up sophistication. The tartness of raspberry cuts beautifully through musk's floral sweetness.

Ingredients

• 1/2 cup cold water (for gelatin bloom)
• 2 tbsp unflavoured gelatin powder
• 1 1/2 cups caster sugar
• 1/2 cup glucose syrup (or light corn syrup)
• 1/2 cup water (for sugar syrup)
• 3–5 drops TFA Musk Candy flavour concentrate
• 1/2 tsp TFA French Vanilla flavour concentrate
• 1–2 drops Queen red food colouring (to make pink)
• 1/2 cup icing sugar (for dusting)
• 1/4 cup cornflour (for dusting)
• 1/4 cup freeze-dried raspberry powder (for dusting)
• 1 tbsp neutral oil or butter (for greasing)
• 3 tbsp seedless raspberry jam or coulis (store-bought)

Method

1. Pour the cold water into the bowl of a stand mixer. Sprinkle the gelatin powder over the surface and gently stir. Leave to bloom for 10 minutes until spongy and opaque.
   
2. Grease a 20 x 30 cm baking tin with oil or butter. Combine the icing sugar, cornflour and half the freeze-dried raspberry powder, then dust the tin generously. Tap out any excess and reserve the remaining raspberry powder for finishing.
   
3. Combine the caster sugar, glucose syrup and water in a medium saucepan over medium heat. Stir until the sugar dissolves, then stop stirring and bring to a rolling boil. Cook until the syrup reaches 127°C (260°F) on a candy thermometer.
   
4. With the stand mixer on low speed, carefully pour the hot syrup in a slow, steady stream down the side of the bowl onto the bloomed gelatin, avoiding the whisk. Increase to high speed and whip for 10–12 minutes until thick, glossy and tripled in volume.
   
5. Reduce the mixer to medium. Add the TFA Musk Candy flavour concentrate and TFA French Vanilla flavour concentrate and enough food colouring to achieve a soft pink colour. Whip for a further 1–2 minutes until fully incorporated.
6. Working quickly, pour the marshmallow mixture into the prepared tin and smooth the surface with a lightly oiled spatula. Dust the top with the remaining icing sugar mixture.
7. Warm the raspberry jam or coulis in the microwave for about 10 seconds until pourable. Drizzle over the marshmallow in a loose zigzag pattern. Using a skewer or toothpick, drag through the raspberry in slow figure-eight or S-shaped motions to create a swirl. Leave uncovered at room temperature for at least 4 hours to set.
   
8. Once set, turn the marshmallow slab onto a board dusted with the icing sugar and raspberry powder mixture. Cut into squares using an oiled knife or scissors. Toss each piece in the remaining dusting mixture to coat all sides, then finish with an extra sprinkle of freeze-dried raspberry powder.
   

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