Raspberry Floats With Marshmallow Cream

3h
Prep Time

10m
Cook Time

3h 10m
Ready In

Recipe: #20958

September 14, 2015

Categories: Beverages, Non-Alcoholic, Raspberry, Gluten-Free, Low Cholesterol, Low Fat, Non-Dairy, Vegetarian, Kosher Dairy, more

recipe by:
ellie

"The juice in this recipe needs to ferment for 5 days (not in prep times) Recipe source: Saveur (Aug/Sept 2015) This uses both fresh and frozen raspberries"

Original is 8 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (95.2 g)
Calories 134.8
Total Fat - 0.3 g
Saturated Fat - 0 g
Cholesterol - 0 mg
Sodium - 73.7 mg
Total Carbohydrate - 34 g
Dietary Fiber - 2.9 g
Sugars - 29.9 g
Protein - 0.6 g
Calcium - 10.7 mg
Iron - 0.3 mg
Vitamin C - 12.4 mg
Thiamin - 0 mg

Step 1

Plan ahead - one week before you plan on serving the floats make the sour raspberry juice. In a bowl stir the thawed raspberries with 1/3 cup sugar and 2 cups boiling water, stirring until sugar dissolves. Let stand until cooled to room temperature (30 minutes).

Step 2

Pour raspberries and liquid through a sieve set over a bowl and stir without pressing on the berries until drained. discard solids. Stir in the lemon juice and cover with plastic wrap. Let stand at room temperature until fermented - 5 days.

Step 3

Uncover the raspberry juice and pour it through a sieve lined with cheese cloth into a small pitcher. Cover with plastic wrap and refrigerate until ready to use.

Step 4

In a separate bowl toss the fresh raspberries with 3 tablespoons of sugar and let stand, stirring occasionally for 2 hours or until berries breaks down and the sugar dissolves. Cover with plastic wrap and refrigerate until ready to use.

Step 5

To make the marshmallow cream: in a large bowl whisk the remaining sugar (1/2 cup) with the egg whites and place the bowl over a pan of simmering water (best to use a metal bowl for this), whisking constantly unit the sugar dissolves and the whites are hot to touch (thermometer should read 140 degrees F) (3-5 minutes). Remove bowl from the pan and add vinegar, vanilla, cream of tartar and salt. Using a mixer whisk the whites and sugar until cool to the touch and stiff peaks form (8-10 minutes).

Step 6

To serve: fill eight 8-ounce jars or glasses halfway with ice cream and then spoon the fresh raspberries over and then pour 1/3 cup raspberry juice into each float and then cover with a large dollop of marshmallow creme. Serve immediately or use a kitchen torch to brown the top of the marshmallow cream.