Bring the raspberries to the boil, liquidise them and strain through a sieve. Put 75 g of the purée in a saucepan with the glucose syrup and sugar. Bring to 110°C. Put the remaining 75 g of purée into a bowl and set aside.
Meanwhile, soak the sheets of gelatine in cold water for at least 5 minutes.
Pour the warm liquid into the bowl of cold purée, add the gelatine sheets (after squeezing out the excess water) and whisk for about 10 minutes until the mixture is fluffy and pink.
Mix the icing sugar with the cornflower and dust some of the mixture lightly over a baking sheet lined with baking parchment. Put the marshmallow mixture on the baking sheet and finally dust with a little of the icing sugar mixture.
Leave to stand overnight. Save the leftover icing sugar mixture.
Cut your marshmallow into squares, put a few at a time in a plastic bag with a little icing sugar mixture and shake. Shake off the surplus icing sugar. Store your marshmallows in sealed bags.
Tip! Prefer a different shape? Put the marshmallow mixture in a piping bag and pipe out small rosettes.
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