Christmas Decadence at it's Best...
I am here again today to tempt you with some more Mummymade.it amazingness! If you didn't quite get enough with the Orange Chocolate Truffles last time, then this will seriously tip you over the edge... this looks seriously decadent, seriously delicious, and mouth-wateringly desirable!
Rocky Road Marshmallow
It is also gluten-free, dairy-free and refined-sugar free; which may have you asking what on earth could be in it. Let's just say, you may not be able to eat more than one piece due to how rich and scrummy it is - but you CAN eat more than one piece without feeling any of the guilt you normally get when consuming this type of stuff, and without getting the sugar-overload you would normally get.
To be honest - I am not sure if I'll be making these for Christmas, as I don't think they'd last long enough... call me selfish, but I think I will be saving this recipe for a special occasion 'just for us' at home!
Once more; here is the link you can use to purchase this book; the healthiest and most guilt-less Christmas Recipe book you'll ever buy, it's the only Christmas Recipe book you'll ever need, and one you'll be going back to over and over again, and not just at Christmas... any occasion is a good occasion for Rocky Road Marshmallow, right!
And here is the recipe, just to keep you coming back again and again:
ROCKY ROAD MARSHMALLOW
Serves: lots of pieces, depending on size of cutters
Preparation Time: 10 minutes Resting Time: 4 hours
Christmas time doesn't mean you have to miss out on treats. This Rocky Road Marshmallow uses left over cookies, nuts and berries to make a family friendly party treat. Use festive cookie cutters to give the Rocky Road Marshmallow a Christmas makeover.
1 Egg White
3/4 Cup Maple Syrup/Honey
2 Tablespoons Gelatine
2 Tablespoons Cocoa, unsweetened
3 Tablespoons each Arrowroot and Cocoa
1- 1 1/2 Cups Biscuit pieces
3/4-1 Cup Desiccated Coconut
3/4-1 Cup dried cranberries/raspberries etc
1/2- 3/4 Cup Nuts (macadamias, pecans etc)
1/2 Cup Chocolate Chip Pieces
Place the egg white in a clean bowl of a kitchen stand mixer with a whisk attached.
Pour 100ml of water into a small bowl/cup and sprinkle gelatine over. Allow to sit and thicken for a minimum of 5 minutes.
Pour the Maple Syrup and 100ml of water into a saucepan and bring to a slow boil.
Once boiling, add the gelatine mixture and whisk to combine.
Bring to the boil again and boil for 30 seconds.
Turn the whisk onto medium and pour the hot mixture down the side of the mixing bowl.
Once added turn to high and whisk for 5 minutes.
Turn off and sift Cocoa over Marshmallow mixture.
Return the whisk to high and whisk for 6-8 minutes, or until the Marshmallow fluffs up and becomes thick.
Add the selected options and fold into Chocolate marshmallow mixture.
Pour mixture into a lined tray/casserole dish (the size/depth of the tin will determine the size of your Marshmallows) and leave at room temperature for a minimum of 4 hours.
Cut the Marshmallow into pieces or cut into shapes using cookie cutters.
Combine additional cocoa and arrowroot, and roll each piece of Marshmallow in it (this prevents it from being too sticky).
Store in an airtight container at room temperature for up to 3 days.
This recipe requires a few more ingredients, and a bit more time in preparation... but it looks SOOOOOOOOOO worth it! And I am sure once you have tasted this, you won't be going back to the sugar-laden, additive and preservative filled, factory made, shop bought old one!
You can thank me later... after you have finished that second mouthful (or was that the third; I won't tell)!