If like me, you sometimes run out of time but still want to serve quick and easy dessert, give this marshmallow treat a try. I melted marshmallows into a creamy fluff and mixed with mascarpone cheese. This recipe utilizes a great shortcut: a blend of lecithin, xanthan gum and lemon extract as a binder, but of course you could firm up the cream with a regular egg custard.
I also made a delicious coulis de framboises (“raspberry sauce” in English) to brighten both the flavor and presentation of the dessert. The raspberries I used tasted great but weren’t that visually appealing anymore. Sauces are always a great way to make use of the fruits in your kitchen that may have lost some of their sex appeal.
The main reason I made this dessert is that I have been feeling bad for my husband Lulu, who’s whining a bit about how healthy our meals have become. It took me probably 20 minutes tops to assemble this beautiful dessert, so we both win! He’s got it tough, hasn’t he?
1. Info for Marshmallow Dessert with Raspberry Coulis
- Cook Time: 25 mins
- Total Time: 4 hrs 25 mins
- Servings: 8
- Calories: 81
2. Ingredients for Marshmallow Dessert with Raspberry Coulis
- 1 (17.6-ounce) package mascarpone cheese, at room temperature
- 1 (5.6-ounce) package fresh raspberries, plus extra for garnish
- 3 tablespoons granulated sugar
- 1 vanilla bean
- 2 cups heavy cream, cold
- 6 ounces marshmallows, to taste
- ⅛ teaspoon salt
- 1¼ teaspoons xanthan gum
- 1½ teaspoons liquid lecithin
- 1½ tablespoons grapeseed oil (or any neutral oil)
- ½ teaspoon pure lemon extract
- 1 teaspoon vanilla extract
- 1½ teaspoons raspberry extract (optional)
- 1 (7-ounce) package Italian pastry puffs, store-bought
- 1 tablespoon powdered sugar (optional), for garnish
- Using a paring knife, scrape and gather all the grains of the vanilla bean (see tips).
- In a small non-reactive saucepan, combine the raspberries, sugar and vanilla bean. Bring to a boil, then lower the heat and cook for 5 minutes over medium-low heat.
- Using a large mesh strainer, strain the raspberry pulp and discard the seeds. Allow to cool completely.
- In a small bowl, combine the xanthan gum, liquid lecithin and oil. Stir well. Flavor the mixture with lemon extract.
- In a small saucepan, melt the marshmallows over medium-low heat until they turn a light amber color.
- Whisk the mascarpone cheese to soften it. Add the marshmallow fluff and 3 tablespoons raspberry coulis, the xanthan gum and lecithin mixture, raspberry extract (if using) and vanilla extract. Mix well.
- Whip the heavy cream (at a low speed) for 2-3 minutes until creamy and smooth. Add salt.
- Gently fold into the marshmallow mixture in stages. This is to make sure that the mascarpone cheese incorporates evenly (the light pink color should be uniform).
- Place the marshmallow filling in a piping bag. Pipe or spoon a small layer into glass cups. Level the filling with a spatula. Cover the filling with a few teaspoons of raspberry coulis. Repeat by piping little mounds of filling and alternate with the coulis to create a swirl. Cover with plastic wrap and place in the refrigerator for at least 2-3 hours, preferably overnight.
- When you’re ready to serve, top the cups with a pastry puff, garnish with fresh raspberries and a dusting of powdered sugar (if using).
- Bon appétit!