Last updated on Dec 8th, 2020 at 09:39 am
Marshmallows are like ice cream, you can eat them all year round. Our kids love them and we remember eating them growing up as well. Recreate your childhood memories with a giant homemade version this festive season
Executive chef, Tristan Latouf, at the Radisson Blu Sandton’s Vivace restaurant shares his recipe for a homemade, toasted coconut marshmallow.
- 500g white sugar
- ¼ cup glucose syrup
- ½ cup water
- 5 tbsp gelatin powder
- 1 ½ tsp vanilla essence
- 500g toasted coconut
- Place sugar, glucose and water in a pot, stir until the sugar is melted and mixed with the water.
- Cook your sugar in the syrup, further making sure that the distributes evenly and that all the sugar has dissolved evenly.
- Make sure that it cooks and forms mini balls to a stage that it covers the back of the spoon.
- While the sugar syrup is cooking, prepare your gelatin, place half a cup of water in a mixing bowl. Add the gelatin to the water and leave to bloom.
- When the sugar syrup reaches the right stage, remove it from the heat and the bubbles settle down.
- Pour the syrup onto your gelatin base and whisk till stiff peak and set in the fridge for an hour, when ready portion and coat in toasted coconut.
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Executive chef, Tristan Latouf, at the Radisson Blu Sandton’s Vivace restaurant