RASPBERRY MARSHMALLOW DELIGHT
This is one of our family's favorite desserts. It has a tangy, unique flavor. After a hard day of working on the farm, this fruity treat is most welcome.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 12-16 servings.
Number Of Ingredients 11
Steps:
- Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool. , In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. , In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer. , Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired.
Nutrition Facts : Calories 227 calories, Fat 6g fat (5g saturated fat), Cholesterol 10mg cholesterol, Sodium 87mg sodium, Carbohydrate 41g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY DELIGHTS
Steps:
- To make the marshmallow cream. In a small saucepan, combine 1/2 cup of water with sugar and corn syrup, bring to a boil for 5 minutes. In a standing mixer, whip egg whites until they form a soft peak and add the lemon juice. Leaving mixer on high, add the boiling syrup in 3 parts to the egg whites. In a small bowl, dissolve the gelatin with remaining 1/4 cup of water. Add the dissolved gelatin to the mixer, and leave to mix for 3 to 5 minutes. Cover with plastic wrap and set aside.
- To make the tuile. Preheat oven to 350 degrees F.
- In the standing mixer, add the confectioners' sugar, flour, ground ginger, egg whites and milk and mix together well. Let batter set for 30 minutes. Using a sturdy plastic disposable plate, cut out a decorative shape in center. On a baking sheet, lined with a silpat or parchment paper, fill the stencil with a thin layer of batter. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon. When cool remove shell, melt some semisweet chocolate and dip the ends of the tuile shell in it.
- Using a biscuit cutter, cut 2 rounds of sponge cake. Place 1 sponge cake round on the bottom of a plate. Spread raspberry marmalade on the sponge cake and place raspberries on top. Put the marshmallow cream in a bag with a # 5 star tip. Make a circle on top of the raspberries. Now repeat the sponge cake series again with the raspberry marmalade spread. Place another layer of fresh raspberries and finish off with marshmallow cream topping. Get a nice raspberry and roll it in super fine sugar. Place it on the center with a mint leaf. Serve with tuiles.
RASPBERRY DELIGHT
Refreshing dessert, fit for company but easy enough to make for a family dinner. Prep time includes refrigeration for the jello to start to set, I'm guessing it takes around 20 minutes or so. I prefer this recipe with fresh raspberries, but frozen works just as well. The serving size is also an estimate, I used a lasagna pan to make it in and it served 13 last Thanksgiving - it really depends how big you cut the squares.
Provided by Minxkat1
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Melt 1/4 cup butter in saucepan, add graham cracker crumbs, reserving 3/4 cup of crumbs for garnish.
- Press mixture into rectangular pan.
- Bake for 10 minutes at 350 F.
- Cool.
- Place contents of two jello boxes in bowl, add 2 1/2 cup hot water.
- Dissolve and add one box of frozen raspberries, or 2 cups of fresh.
- Let set until spreading consistancy (soft gel) then pour over graham crust.
- Dissolve marshmallows in milk over low heat, remove and cool.
- Whip 1 cup whipping cream and fold into cooled marshmallow mixture.
- Blend well.
- Pour over jello section and cover with remaining graham cracker crumbs.
- Chill until ready to serve.
HOMEMADE RASPBERRY MARSHMALLOWS
Provided by Molly Yeh
Categories dessert
Time 1h30m
Yield 16 large marshmallows or 64 small
Number Of Ingredients 11
Steps:
- In a small bowl, combine the raspberry powder, confectioners' sugar and cornstarch. Coat an 8-inch square or 9-inch square baking dish with cooking spray and dust the bottom and sides with half of the confectioners' sugar mixture. Pour any excess mixture back into the bowl.
- In the bowl of a stand mixer fitted with a whisk attachment, combine 1/2 cup water, the vanilla extract and almond extract. Sprinkle the gelatin over the liquid.
- In a small saucepan, stir together the granulated sugar, corn syrup, salt and the remaining 1/4 cup of water. Clip on a candy thermometer. Heat the mixture over medium-high heat until it reaches 240 degrees F and then immediately remove from the heat and transfer to the mixer.
- Turn the mixer on low and drizzle the sugar mixture in a slow and steady stream down the side of the bowl. Once the entire mixture is in, gradually increase the speed to high and mix until lukewarm and fluffy, 7 to 10 minutes. While the mixer is running, grease a rubber spatula and have that standing by the mixer, as well as the prepared pan.
- Using your greased spatula, immediately scrape the mixture into your pan and spread it out evenly as best you can with the spatula. Dust the top with about half of the remaining confectioners' sugar mixture and then, if needed, you can use your hands to further flatten and even out the mixture. Let sit for 1 hour. Cut into squares and then dust the edges of the squares with the remaining confectioners' sugar mixture.
RASPBERRY MARSHMALLOWS
Provided by Food Network
Categories dessert
Time 1h50m
Yield 80 marshmallows
Number Of Ingredients 11
Steps:
- Combine the sugar, water, and corn syrup in a saucepan fitted with a candy thermometer. Bring to a boil and cook to "soft ball" stage, about 235 degrees F.
- Meanwhile, in a standing mixer fitted with the whisk attachment, whip the egg whites until soft peaks form.
- In a small bowl, sprinkle the gelatin over the 2 tablespoons water and let dissolve.
- When the syrup reaches 235 degrees F, remove it from the heat, add the gelatin, and mix. Pour the syrup into the whipped egg whites. Add the vanilla and continue whipping until stiff. Add the powdered dried raspberries to turn it pink.
- Spread the mixture onto a parchment-lined 8-inch square cake pan that's been lightly dusted with cornstarch. The parchment paper should come all the way up the sides of the pan. The marshmallow layer should be about 1-inch thick. Let cool, then cut into 1-inch squares, dipping your knife in cornstarch, if necessary, and toss in cornstarch lightly to keep them from sticking to each other. Skewer them and dip into your favorite dessert fondue.
RASBERRY MARSHMALLOW DELIGHT
I make this when fresh rasberries are available and subtitute for the frozen. It is absolutely the best. Enjoy!!!!!!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Fruit Desserts
Time 25m
Number Of Ingredients 12
Steps:
- 1. Combine crumbs and butter; press in the bottom of a greased 13x9 pan. Bake at 350 degrees for 10 minutes. Cool. In a large saucepan over mediun heat, stir in marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. In a saucepan, bring rasberries, 1 cup of water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir into rasberry mixture.Boil 2 minutes, stirring constantly; cool, spread over marshmallow layer. Chill until firm, garnish with whipped cream and rasberries if desired.
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