chocolate and raspberry marshmallow slice
- 1½ cups (225g) plain (all-purpose) flour
- ¾ cup (60g) desiccated coconut
- ¾ cup (135g) light brown sugar
- 200g unsalted butter, melted
- 200g dark chocolate, melted
- 1 tablespoon vegetable oil
- 500g raspberries
- 1¼ cups (275g) caster (superfine) sugar
- 1 tablespoon lemon juice
- ⅔ cup (160ml) warm water
- 2 tablespoons gelatine powder
- 1½ cups (330g) caster (superfine) sugar
- ⅔ cup (230g) liquid glucose+
- ½ cup (125ml) warm water, extra
- Preheat oven to 180°C (350°F). Line a 23cm x 35cm baking tray with non-stick baking paper. Place the flour, coconut, sugar and butter in a large bowl and mix to combine. Using the back of a spoon, press the mixture into the base of the tray and bake for 18 minutes or until golden brown.
- To make the raspberry jam, place the raspberries, sugar and lemon juice in a large non-stick frying pan over high heat and stir until the sugar is dissolved. Cook, stirring occasionally, for 15 minutes or until thickened. Allow to cool before spreading over the base.
- To make the marshmallow, place the warm water in the bowl of an electric mixer, sprinkle over the gelatine and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed. Place the sugar, glucose and extra water in a small saucepan over medium heat and cook, stirring, until the sugar is dissolved. Increase the heat to high and bring to the boil. Cook, without stirring, for 5–7 minutes or until the temperature reaches 115°C (239°F) on a sugar (candy) thermometer. With the mixer on high speed, gradually pour the hot sugar syrup into the gelatine mixture in a thin, steady stream. Beat for 3 minutes or until thickened.
- Working quickly, pour the marshmallow mixture evenly over the jam. Refrigerate for 10 minutes or until firm.
- Place the chocolate and oil in a small bowl and mix to combine. Pour over the marshmallow and refrigerate until set. Cut into slices to serve. Makes 15
+ Liquid glucose is available from the baking aisle of most supermarkets.
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