Saturday, 31 October 2015


120 grams butter,
2/3 cup caster sugar
2 eggs, beaten
2 1/3 cups plain flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup raspberry jam

2 dessertspoons gelatine powder
1 cup water
1 cup caster sugar
1 cup icing sugar, sifted

300 grams dark cooking chocolate
30 grams  butter
1/3 cup thickened cream

Preheat oven to 180°C. line a swiss roll tray with baking paper. a saucepan, melt butter on low heat, then when completely melted, raise heat and allow to froth, stirring constantly.
bring to a golden brown colour and remove from heat. cool.

add sugar and egg to butter and mix well. add flour, baking powder and salt and stir until dough comes together.
press mixture into tin. Bake for 15 minutes or until just golden.

Spread warm base with jam. the cold water in a medium sized saucepan and sprinkle surface of water with the gelatine powder.
leave to sit untouched for 10 minutes then stir with a fork to mix.

add the caster sugar to gelatine mixture and dissolve gently over low heat, then raise heat and boil without stirring for 5 minutes.

remove from heat, allow to cool to room temperature.

tip gelatine mix into a large, deep bowl and add icing sugar.  beat with an electric mixer until thick and white
(should take about 3 to 5 minutes).

spoon marshmallow over jam layer and place tray in refrigerator to set for about an hour. a heatproof bowl over a pot of boiling water, melt the chocolate, butter and cream together.
stir till smooth.

pour chocolate over set marshmallow.

Refrigerate for 2 hours or until set.

remove from fridge and let stand for 5 minutes before cutting into squares.

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