Raspberry marshmallows on chocolate fudge

COOK TIME
50 mins

TOTAL TIME
200 mins

Ingredients

Directions

1. 1

   Defrost raspberries at room temperature. Melt butter in a small pot, remove from heat, let cool a little. Put the biscuits in the freezer bag, close the bag. Roll over with a pastry roll until the cookies are finely crumbled. Then mix with the butter. Line a square tin (approx. 24 x 24 cm) with baking paper. Add the crumbly mixture and press it down to a smooth base. Cover and chill for about 30 minutes.

2. 2

   For the chocolate fudge, cut the vanilla pod lengthwise and scrape out the pulp with the tip of a knife. Break the chocolate into pieces. Bring the condensed milk and vanilla pulp to the boil briefly, remove from the heat. Melt chocolate in it while stirring occasionally. Pour the chocolate cream quickly onto the crumb base and spread. Cover the fudge and chill for about 1 hour.

3. 3

   For the marshmallow mixture, puree the raspberries and pass through a sieve. Measure 150 ml puree and fill up to 200 ml with cold water. Mix well in a small pot with gelatine powder. Allow to swell for 10 minutes, then mix with the sieved icing sugar until peaks form in the mixture.

4. 4

   Pour the mixture immediately onto the fudge and spread quickly. Spread the rest of the raspberry puree in streaks. Leave to dry for about 1 hour. Remove the fudge from the tin and cut into approx. 36 cubes. Store in an airtight container.

Nutrition Facts

KCAL
180 kcal

CARBS
23 g

FATS
8 g

PROTEINS
3 g