MARSHMALLOW DUST

Sift together the powdered sugar and corn starch. Set aside - this will be used to dust the pan.

RASPBERRY MARSHMALLOWS

Grease a 9” x 13” quarter sheet pan with butter, and dust with marshmallow dust. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine 75 grams water with the powdered gelatine. Combine well and leave to bloom while you prepare the sugar syrup.

In a medium sized heavy bottom saucepan, heat the second measure of water, granulated sugar, light corn syrup, vanilla bean paste, and freeze dried raspberry powder. Cook, stirring occasionally, until a candy thermometer registers 240˚f (116˚c). Remove from the heat, and allow to cool to 210˚f (99˚c).

Turn the mixer to medium speed, and allow it to break up the gelatine slightly. Carefully stream in the sugar syrup mixture. Increase the speed to high, and beat until the marshmallow has doubled in volume, holds a small peak, and is fluffy, 5 to 7 minutes. Working quickly, scrape into the prepared pan, and smooth down with a lightly oiled offset spatula. Dust with additional marshmallow dust, and allow to cure for at least 3 hours.

Dust a work surface with marshmallow dust, and turn the marshmallow onto it. Using a heart cutter of your desired size, cut out heart mallows, dusting the cutter with marshmallow dust as needed.

Store in an airtight container until ready to use.