• 12 gelatine leaves
  • 8 ounces (90 g) glucose, divided
  • 10 ounces (300 g) superfine sugar
  • 10 ounces (300 g) raspberries
  • 5 ounces (135 g) glucose
  • Potato starch


Soak the gelatine in cold water for 20 minutes, then dry it and put it into the microwave for a few minutes to melt it.

Heat 2 teaspoons water with 3 ounces glucose, sugar, and raspberries to 235°F (112°C).

Pour 5 ounces glucose into the bowl of a food processor, add the mixture at 235°F (112°C), then the gelatine, and mix with the beater. Cover a baking tray with parchment paper, oil the edges, pour over the mixture, and allow to harden for a day. Lift the marshmallow off the paper, powder it with potato starch, cut it up, and serve it.