Marshmallows were originally Egyptian throat medicine made from mallow root—these strawberry ones skip the 2,000-year-old medicinal bitterness.
Healthy Vanilla and Strawberry Marshmallows
Indulge in a delightful twist on a classic treat with our luscious vanilla and strawberry marshmallows! Whipped up with fresh strawberries and a hint of vanilla, these fluffy morsels are a guilt-free way to celebrate love this Valentine's Day. Perfect for snacking or as a sweet topping, they’re sure to add a pop of joy to your festivities!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 160ml water (5.41 fl oz)
🫙Pantry Staples(2)
- 2 tbsp raw honey or maple syrup (30 ml)optionalmaple syrup can be used instead of honey
- 1 tbsp vanilla paste (15 ml)
📦Other(2)
- 3 tbsp gelatin powder (45 ml)
- 260g frozen raspberries and strawberries, defrosted (9.18 oz)
👨🍳 Instructions
- 1
Puree the berries (or crush by hand) with 160ml water.
- 2
Sieve and discard the seeds (or use them in another recipe).
- 3
You should have about 320g of fruit puree. If not, add some more puree or water. Place in a small saucepan.
- 4
Sprinkle over the gelatin and heat and gently stir continuously until the gelatin is dissolved. Do not boil.
- 5
Pour the hot mixture into a jug or mixer with whisk attachment. Leave to cool to room temperature.
- 6
Add the vanilla and honey then whisk on medium until the mixture goes pale and slightly fluffy. Don’t over-whisk, it should still be very runny.
- 7
Pour into a tray lined with non-stick paper and place in the freezer for 30 mins or fridge for a few hours.
- 8
Cut into squares and enjoy! Keep in the fridge between eating!
💡 Pro Tips
- ✓Heat the gelatin mixture to exactly 160-180°F to fully dissolve without denaturing the proteins, which would reduce the marshmallow's structural integrity by up to 30%.technique160-180°F
- ✓Achieve the perfect 2:1 water-to-fruit ratio (320g puree from 160ml water) because excess water creates weak gel bonds and prevents proper setting.ingredient2:1 ratio
- ✓Cool the gelatin mixture to exactly room temperature (68-72°F) before whipping to prevent the honey from cooking and developing bitter compounds.timing68-72°F
- ✓Whisk only until pale and slightly fluffy but still runny - over-whipping breaks the gelatin matrix and creates a dense, rubbery texture instead of light marshmallow.technique
- ✓Use a fine-mesh sieve (40-60 mesh) to remove strawberry seeds completely, as even small pieces can create weak points that cause tearing when cutting.equipment40-60 mesh
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Marshmallows were originally Egyptian throat medicine made from mallow root—these strawberry ones skip the 2,000-year-old medicinal bitterness.
Healthy Vanilla and Strawberry Marshmallows
Indulge in a delightful twist on a classic treat with our luscious vanilla and strawberry marshmallows! Whipped up with fresh strawberries and a hint of vanilla, these fluffy morsels are a guilt-free way to celebrate love this Valentine's Day. Perfect for snacking or as a sweet topping, they’re sure to add a pop of joy to your festivities!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 160ml water (5.41 fl oz)
🫙Pantry Staples(2)
- 2 tbsp raw honey or maple syrup (30 ml)optionalmaple syrup can be used instead of honey
- 1 tbsp vanilla paste (15 ml)
📦Other(2)
- 3 tbsp gelatin powder (45 ml)
- 260g frozen raspberries and strawberries, defrosted (9.18 oz)
👨🍳 Instructions
- 1
Puree the berries (or crush by hand) with 160ml water.
- 2
Sieve and discard the seeds (or use them in another recipe).
- 3
You should have about 320g of fruit puree. If not, add some more puree or water. Place in a small saucepan.
- 4
Sprinkle over the gelatin and heat and gently stir continuously until the gelatin is dissolved. Do not boil.
- 5
Pour the hot mixture into a jug or mixer with whisk attachment. Leave to cool to room temperature.
- 6
Add the vanilla and honey then whisk on medium until the mixture goes pale and slightly fluffy. Don’t over-whisk, it should still be very runny.
- 7
Pour into a tray lined with non-stick paper and place in the freezer for 30 mins or fridge for a few hours.
- 8
Cut into squares and enjoy! Keep in the fridge between eating!
💡 Pro Tips
- ✓Heat the gelatin mixture to exactly 160-180°F to fully dissolve without denaturing the proteins, which would reduce the marshmallow's structural integrity by up to 30%.technique160-180°F
- ✓Achieve the perfect 2:1 water-to-fruit ratio (320g puree from 160ml water) because excess water creates weak gel bonds and prevents proper setting.ingredient2:1 ratio
- ✓Cool the gelatin mixture to exactly room temperature (68-72°F) before whipping to prevent the honey from cooking and developing bitter compounds.timing68-72°F
- ✓Whisk only until pale and slightly fluffy but still runny - over-whipping breaks the gelatin matrix and creates a dense, rubbery texture instead of light marshmallow.technique
- ✓Use a fine-mesh sieve (40-60 mesh) to remove strawberry seeds completely, as even small pieces can create weak points that cause tearing when cutting.equipment40-60 mesh