Friday - - Food -

Prep time 10 mins Cook­ing time 30 mins Makes about 20 Ic­ing sugar, for dust­ing 1 cup cold wa­ter 4½ tsp pow­dered ge­latin 2 cups gran­u­lated sugar ½ cup liq­uid glu­cose ¼ tsp salt 2 large egg whites ¼ tsp pink food colour­ing Des­ic­cated co­conut, op­tional Lightly grease the bot­tom and sides of a 22x16cm rec­tan­gu­lar bak­ing tin or roast­ing tray and dust with ic­ing sugar. Add half a cup of cold wa­ter to a large bowl and sprin­kle the ge­latin gran­ules over the top. Add the gran­u­lated sugar, liq­uid glu­cose, salt and an­other half cup of cold wa­ter to a large, heavy-based saucepan and melt over low heat, stir­ring un­til the sugar has dis­solved. In­crease the heat slightly and bring the mix­ture to the boil, with­out stir­ring, un­til it reaches soft-ball stage, or reads 116°C on a sugar ther­mome­ter (about 12 min­utes). Re­move from the heat and pour the mix­ture over the soft­ened ge­latin, stir­ring un­til the ge­latin has dis­solved. Us­ing an elec­tric mixer, beat the mix­ture on high speed un­til thick and nearly tripled in vol­ume, about 10 min­utes. Whisk the egg whites in a sep­a­rate bowl un­til they form stiff peaks. Add to the sugar and ge­latin mix­ture along with a splash of pink food colour­ing and beat un­til just com­bined. Pour the mix­ture into the pre­pared bak­ing tin and sift a lit­tle ic­ing sugar evenly over the top to coat it. Place the tin in the fridge and leave to set un­til firm. Run a palette knife around the edges of the pan, cut the marsh­mal­low into rec­tan­gles and roll each one in some ic­ing sugar or in des­ic­cated co­conut.

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