- TM 31
Ingredients
- 30 g Gelatine powder
- 140 g water
- 100 g champagne
- 1 tbsp rosewater essence
- 330 g white sugar
- 2 drops pink food colouring
- Corn flour to dust, optional
- Icing sugar to dust, optional
- Toasted coconut to dust, optional
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Line a 18 x 26 cm baking tray with baking paper, allowing it to hang over the sides slightly. Set aside.
2. Place gelatine and water into a bowl and leave to soak. Set aside.
3. Place sugar into mixing bowl and mill 5 sec/speed 9. Scrape down sides of bowl.
4. Add champagne and rosewater and heat 15 min/100°C/speed 2.
5. Add gelatine mixture and combine 2 min/100°C /speed 2. Allow to cool in mixing bowl until the temperature falls below 50°C (approx. 30 minutes). Insert butterfly and beat 7 min/speed 3.5.
6. Add colouring and combine 10 sec/speed 3.
7. Pour onto prepared baking tray. Set aside to set (approx. 1 hour).
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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Comments
I made several batches of this over Xmas as it was such a huge hit. The most frequent comment was about how it had exactly the right consistency for marshmallow. I substituted 100g of Innocent Bystander Moscato for the champagne, which complemented the rosewater perfectly. I used my TM5 without any problems. Thank you for this recipe!
I have a TM 5...can I use this recipe in my machine?
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