Ingredients
Marshmallow
- 220 g sugar
- 1 tbsp Gelatine powder, (15 g sachet)
- 250 g Boiling water
- Colour as desired, see Tips
- flavour as desired, see Tips
- decorations as desired, see Tips
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- Add sugar and gelatine powder to TM Bowl and add boiling water (ensure all dry ingredients are washed off blades with water).
Insert Butterfly and cook 22 minutes 100C Speed 1. - Remove Lid and dry.
Place uncovered TM Bowl with mixture somewhere to cool to room temperature (you may need to place in fridge for a few minutes towards the end if your kithcen area is warm). You are looking for a very thick syrup texture. - Prepare molds of choice now (as iyou must pour straght after the next step is complete). See Tips.
- Replace lid and with MC off, whip with butterfly 3-4 minutes Sp 4 until light and fluffy.
- Quickly stir in your preferred colours/flavourings. See Tips.
NB: Divide mixture into separate bowls if needed. - Using slicone spatula, scrape into mould/s of choice and refridgerate 10 minutes to set.
- For storage, dust in either - cornflour (ensure it’s Gluten Free if this is important to you), icing sugar or coconut and decorate as desired.
Refridgerate in warm or humid environments. - Prepare ingredients of choice into a large mixing bowl - nuts, dried/glacé fruit, coconut, chocolate buttons, jubes etc.
My preference (for adults) is approx 150g each of - pistachio nuts, coconut flakes, chopped glacé ginger and a sprinkle of chilli flakes. - Break into small squares approx 400g of eating chocolate of choice - I use x2 blocks of Cadbury 70% Dark.
Start with a few pieces in TM Bowl and melt in Bowl 40°C (use 37°C for TM31 and select 50°C for a few seconds if it’s not melting easily) Speed 2.
Once the initial pieces are melted, add all remaining pieces and continue with cooking until fully liquid.
NB I prefer to melt in stages/pieces as then I don’t have to whizz the REALLY loud chocolate at high speed before melting! - Pour/scrape all melted chocolate into ingredients Bowl and mix quickly with a large silicone cake scraper using a folding action.
Add pieces of marshmallow and gently fold through. - Quickly scrape into mould/s of choice and rest in fridge until ready to ENJOY!
Prepare Marshmallow
Rocky Road
Tip
A few drops of – rose water, orange water, coconut, peppermint or vanilla essence may be added and food safe colours matched. Eg Pink from food dye or beetroot juice with Rosewater.
Setting containers should be lightly oiled with neutral flavoured oil or dusted with corn flour or icing sugar or made of edible casing eg chocolate or rice paper for easy removal of shapes.
To make rounded shapes – Use corn flour or icing sugar and place a dessertspoon in each hole of a small muffin tray. Gently tap tray on bench to settle flour/sugar in tray. Using an egg (wash the shell first or use a cold boiled egg), press and twist the egg down into each pile of flour/sugar to make a vertical half egg shape. Making depressions with the egg horizontal will give you a wider shape that can be decorated into mice or rabbits. Two halves can be joined before decorating to make eggs or balls.
Bury a “surprise” inside small moulds by pouring half the mixture into the mould, place the “surprise” on top of mixture then pour remaining mixture to cover. Eg Pistachio, cranberries, apricots, chocolate, glace cherry, ginger work well.
Decorate with plain/toasted/tinted desiccated coconut, melted white or milk chocolate, “sprinkles” or create artwork with food gels.
Your vote and comments are always appreciated!.....Happy Cooking.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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