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StaRtER RECIpES FRoM SagE
MaRSHMaLLoWS
Makes 24
INgREdIENtS
440g caster sugar
200ml lukewarm water
6 teaspoons gelatine
125ml cold water
1 teaspoon vanilla bean paste
160g toasted desiccated coconut
4.
Add the vanilla to the bowl. Assemble
the mixer using whisk attachment.
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.
tIp
You can replace the coconut with good
quality finely grated milk chocolate.
MEtHod
1.
Grease and line a 3cm deep, 16.5cm x
26.5cm (base) slab pan, allowing paper
to hang over sides.
2.
Combine the sugar and lukewarm 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 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
gentle boil. Pour into mixer bowl and
set aside for 20–30 minutes to cool to
room temperature.
StaRtER RECIpES FRoM SagE
ICINg aNd FRoStINgS
RoyaL ICINg
Makes about 500ml
INgREdIENtS
2 egg whites
pinch cream of tartar
280g pure icing sugar, sifted
MEtHod
1.
Assemble mixer using the scraper
beater. Add egg whites and cream of
tartar in mixer bowl. Turn mixer to
LIGHT MIxING setting until egg
whites are lightly mixed.
2.
Reduce speed to KNEAD/FOLD setting
and add icing sugar a heaped spoonful
at a time until well combined.
3.
Place icing into a piping bag and pipe.
Icing will harden on standing.
LEMoN ICINg
For 1 x 23cm cake
INgREdIENtS
375 icing sugar mixture, sifted
1 teaspoon grated lemon rind
2 tablespoons lemon juice
100g butter, melted
MEtHod
1.
Assemble mixer using scraper beater.
Add icing sugar mixture and lemon rind
into mixer bowl. Turn mixer to KNEAD/
FOLD setting and pour in lemon juice
and butter. Mix until combined.
2.
Spread on cooled cake.
CHoCoLatE gaNaCHE
For 1 x 23cm cake
INgREdIENtS
200g good quality dark chocolate, chopped
170ml cream
MEtHod
1.
Stir ingredients in small saucepan over
a low heat until smooth. Cool to
spreading consistency.
2.
Spread on cooled cake.
