Raspberry Marshmallow – Māngohe Rahipere (kore-hēki)
One of my favourite things to make as a young girl was homemade marshmallow. I loved how you could take a few simple ingredients and it would transform from a weird smelling liquid to a super delicious, spongy marshmallow. My version has rahipere tauraki-tio (freeze-dried raspberries) that punch the most beautiful raspberry flavour into the marshmallow. A touch of tote (salt) and wanira (vanilla) also creates the most divine flavour sensation. The best part is, this marshmallow doesn’t need a thermometer or egg whites. You don’t even need to bloom the gelatine! I do recommend using a stand mixer for this though as it is a lot of whipping!
Raspberry Marshmallow – Māngohe Rahipere (kore-hēki)
A delicious homemade marshmallow flavoured with freeze-dried raspberry and vanilla.
Servings 24 large māngohe (marshmallow)
Ingredients
- 1 C wai (water)
- 1 C huka one (caster sugar)
- 1 tbsp paura tetepe (gelatine powder)
- ⅔ C rahipere tauraki-tio (freeze-dried raspberries)
- 1 tbsp wai (water)
- ¼ tsp tote (salt, fine)
- 1 tbsp wanira (vanilla)
- 1 ½ C kokonati kua whakatōhia (toasted coconut, optional)
Instructions
- Line a 20 cm x 15 cm tin with baking paper with a large overhang.
- Add the wai (water), huka one (caster sugar) and paura tetepe (gelatine powder) in to a pot. Stir it all together with a whisk.
- Bring this mixture to a boil over high heat and boil for 5 minutes. Remove from the heat and allow to cool for five minutes.
- As it cools, combine the rahipere tauraki-tio (freeze-dried raspberries) and 1 tbsp wai (water) in to a small bowl. Squash the raspberries with a fork until you get a rough paste. Add the tote (salt) and wanira (vanilla). Stir and leave to the side.
- Pour the slightly cooled sugar mixture in to a large mixing bowl of a stand mixer. I actually prefer doing it with a hand mixer but either will work.
- Whip on medium-high speed for 5 minutes. (The timing in the video is different but 5 minutes is enough).
- After 5 minutes, add in the ranunga rahipere (raspberry mixture). Whip for 2 minutes or until a thick meringue consistency forms.
- Pour in the marshmallow mixture in to the prepared tin. Allow it to set for at least 1 ½ – 2 hours. (Note: the marshmallow in the video was a little soft as it had only set for 30 minutes).
- Slice it in to your squares and roll each piece in toasted coconut (kokonati). You could alternatively drizzle with melted tiakarete (chocolate) or just roll each piece in to icing sugar.
- Store the māngohe (marshmallow) in a single layer in a sealed container in the fridge. It will keep well for up to a week.
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