Catler KM 8011 - Manual (Page 38)

38
MARSHMALLOWS
Makes 24
Ingredients
2 cups (440g) caster sugar
200ml lukewarm water
6 teaspoons gelatine
1 /
2
cup (125ml) cold water
1 teaspoon vanilla bean paste
2 cups (160g) toasted desiccated coconut
Method
1. Grease and line a 3cm deep, 16.5cm ×
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.
4. Add the vanilla to the bowl. Assemble
the mixer using whisk attachment. Slowly
turn mixer to AERATE/WHIP setting and
whisk for 4
1 /
2
–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 fi nely grated milk
chocolate.
LEMON ICING
For 1 × 23cm cake
Ingredients
3 cups 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.
RECIPE