"I had a dream last night, I was eating a ten kilo marshmallow ... I woke up this morning and the pillow was gone."
What can be more gourmet than bits of white, gooey nuggets all enveloped in a crusting of lightly browned angel-dust coconut. In perfect harmony with the explosion of fluffy, sugary-sweet meets crispy-crunch creating a moreish marshmallow perfect for a binge of gossip and some girly delight!
Delightfully packaged in soft mints and dusty pink polka-dots, seductively place marshmallows next to each other for a visual feast of the senses.
After all taste IS visual delight, be sure to collect serviettes, quirky and functional containers (i find keeping Woolies veggie containers always come in handy when having to send treats over to friends) and accessorise with paper flowers and ribbons to match your colour scheme.
2 ½ tbl gelatine powder (the one from Akalwayas - does not contain any animal by-products)
½ cup boiling water
1 ¾ cup sugar
½ cup cold water
Beat for 20 minutes
Add gelatine to sugar mixture and beat for 14 minutes
Add 1 egg white and beat for 1 minute
‘Spray and cook’ a corning tray. Should be small and high for a fantastic end result.
Pour mixture in and set in fridge for a few hours.
Roast coconut in a pan on the stove until golden brown. Be sure to stir continuously for an even colouring.
Cut the mallows into squares and roll in the coconut until well coated.
HINT: Keep a few squares (without coconut) aside to drop into coffee!