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Katherine Sabbath

Chef
Collection
Chef
Collection

The Raspberry Bomb

 

Coconut cream ice
60ml Mr Black
30ml soda water
Raspberry marshmallow*
Raspberry coulis*

Place 1tbsp of raspberry coulis into the bottom of a glass, then coconut cream ice
Mix Mr. Black Spirits with soda water and pour over coconut cream ice
Garnish with raspberry marshmallow and enjoy!

* * *

 

RASPBERRY MARSHMELLOWS

25g gelatine powder
250g sugar
2 large free-range egg whites
100g pureed raspberries (I used frozen)
1 tsp vanilla bean paste
Pink gel food colouring (optional)
100g desiccated coconut, finely ground
Grease and line a rectangular or square cake pan (I used a 9 inch x 9 inch square pan). Place sugar and 130g of water in a large, heavy based pan. Put a candy thermometer in, and turn on the heat. Without stirring, allow the sugar syrup to heat and boil until it reaches 120°C on the candy thermometer.
Meanwhile, place 125ml of warm water in a cup or bowl and add gelatine powder. Once the the sugar syrup reaches around
110°C, whip the egg whites to firm peaks in the bowl of a kitchen mixer.
Remove sugar syrup from heat at 120°C, then gently stir in the gelatine mixture until well combined. With the kitchen mixer on highest speed, continue to whip the egg whites whilst carefully pouring in the hot sugar syrup. Add the vanilla, raspberries, and colouring (if using). Continue to whip until mixture thickens and increases in volume, whilst also remaining pourable.
Pour marshmallow into pan and tap until level. Use a spatula if needed to push marshmallow into the corners of the pan. Place
into refrigerator for at least 1 hour or until completely set.
To slice marshmallows, gently remove from pan and place onto a greased chopping board. Grease a long sharp knife and slice
marshmallows into cubes. In a separate bowl, roll each marshmallow generously in coconut. Store any leftover marshmallows in
an air-tight container in the fridge for up to 7 days.

 

RASPBERRY COULIS

100g frozen raspberries
1/4 cup icing sugar
Combine raspberries and icing sugar in a medium pan. Bring to the boil, stirring
and mashing with a wooden spoon. Simmer for 1 min on low
Strain mixture through a sieve over a jug. Discard seeds and allow raspberry coulis
to cool completely before serving.
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