Matcha marshmallows with white chocolate

desserts
Total: 4 hr 35 min. | Active: 35 min.
gluten-free

These fluffy matcha marshmallows are bang on trend right now. And they are much simpler than they first appear. The mixture is quick to prepare, guaranteed to turn out fluffy and remains stable. After chilling in the fridge, the marshmallows are firm enough to cut. The white chocolate provides a subtle sweetness that beautifully balances the earthy matcha, while the freeze-dried raspberries not only add a pretty touch but also make for the perfect trio of flavours.

Recipe by:
Nadja - LouMalou

Ingredients

for 64 pieces

Marshmallow mixture
1 ¼ dl water
6 tbsp maple syrup
1 tsp matcha powder
6 leaf gelatine, immersed in cold water for approx. 5 mins., drained
Topping
120 g white chocolate, finely chopped
1 tsp coconut oil
3 tbsp raspberry crumble

How it's done

Marshmallow mixture

Place the water, maple syrup and matcha powder in a small pan, whisk thoroughly, bring to the boil. Remove the pan from the heat, stir in the gelatine. Place the mixture in a bowl. Using the whisk on a mixer, beat on the highest setting for approx. 20 mins. until the mixture is light and fluffy. Transfer the mixture to the prepared tin. Chill the mixture for at least 4 hrs. or overnight.

Topping

Melt the chocolate and coconut oil in a thin-sided bowl over a gently simmering bain-marie. The bowl must not touch the water. Cut the marshmallow mixture into approx. 2.5 cm cubes, spread them out on a platter. Using a spoon, drizzle the chocolate over the top in stripes, sprinkle with the freeze-dried raspberries.

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