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48
PAge heAder.....
RECIPES
MARSHMALLOWS
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
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.
Содержание the Scraper Mixer Pro BEM800
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