Raspberry Sherbet and Scorched Marshmallow Floats

, from Issue #64. January, 2016
Photography by Aaron McLean.
Raspberry Sherbet and Scorched Marshmallow Floats

Summer in a glass – gorgeous to look at and even nicer to eat. Use jars or glasses to assemble these ethereal desserts. 


400 grams frozen raspberries
3 tablespoons icing sugar
1½ teaspoons citric acid
2 large egg whites (I used size 7 eggs)
¼ teaspoon cream of tartar
¼ cup water
¾ cup caster sugar
1 tablespoon liquid glucose or brown rice syrup 
1½ teaspoons white wine vinegar
1 teaspoon vanilla paste or extract
To serve
1-1½ litres vanilla ice cream
fresh raspberries (optional)
sparkling soda (use a fruit soda or a good gingerbeer)


Thaw the raspberries with their juice then tip into a food processor.

Add the icing sugar and citric acid and process until smooth.

Strain the purée through a fine sieve set over a bowl, pressing until only the seeds remain. Discard the seeds. Chill the purée until ready to use. 

Marshmallow: Whisk the egg whites and cream of tartar in a standing mixer until soft peaks form. 

Put the water, sugar and glucose or rice syrup in a small saucepan over a medium heat, stirring to dissolve the sugar. When boiling, cook for 3 minutes to make a syrup. 

With the mixer running, slowly pour the hot syrup into the egg whites, then add the vinegar and vanilla. Beat for about 5 minutes until very thick and glossy and the marshmallow is cool. 

To assemble: Place scoops of ice cream into glasses and pour about ¼ cup of chilled raspberry purée over each one. Add fresh raspberries if using and carefully add enough soda to come about 2cm below the top of the glass. Add large dollops of marshmallow and swirl the top to form peaks. Brown the tops with a kitchen blowtorch or leave plain. Serve immediately. Makes 6 floats

Pantry Note: Citric acid can be found in the baking aisle in supermarkets. It adds a tart, fizzy taste to the raspberries and is one of the ingredients used to make sherbet.