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PAge heAder.....DESSERTS
MARSHMALLOWS
Designed for the large bowl: Makes 24
INGREDIENTS
2 cups (440g) caster sugar
200ml lukewarm water
6 teaspoons gelatine
½ cup (125ml) cold water
1 teaspoon vanilla bean paste
2 cups (160g) toasted desiccated coconut
METHOD
1. Grease and line a 3cm deep,
16.5x26.5cm (base) slab pan, allowing
paper to hang over sides.
2. Combine the sugar and luke warm water
into a saucepan and cook over medium
heat, stirring constantly, until sugar
dissolves. Brush sides of pan with a
wet pastry brush to dissolve any sugar
crystals. Bring to boil and boil gently,
without stirring for 5 minutes until a
candy thermometer reaches 110°C.
3. Sprinkle the gelatine over cold water and
stir with a fork to combine. Spoon the
gelatine mixture into hot sugar syrup
and cook, whisking constantly until the
gelatine has dissolved then bring to a
gentle boil. Pour into mixer bowl and set
aside for 20–30 minutes to cool to room
temperature.
4. Add the vanilla to the gelatine mixture.
Assemble the mixer using whisk
attachment. Place bowl onto mixer.
Slowly turn mixer to AERATE/WHIP
setting and whisk for 4 ½–5 minutes, or
until the mixture is very thick and white.
5. Spoon into the prepared pan and set
aside to cool. Once set (about 1 hour in
fridge, 2 hours room temp) turn out of
the pan and use a wet knife to cut into
24 squares. Toss in coconut and set
aside until surface feels dry. Serve.