Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Desserts => Topic started by: judydawn on December 10, 2009, 06:22:40 am
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Name of Recipe:Marshmallow slice (adapted from That's Life)
Number of People:heaps
Ingredients:
200g plain biscuits - Marie or Arrowroot
100g butter, melted
400g can condensed milk (I used the low fat one)
grated zest and juice of 2 limes or lemons (I used limes)
1 tblspn gelatine dissolved in 1/4 cup boiling water
Marshmallow - 220g castor sugar
1 tblspn gelatine
250g boiling water
Preparation:
BASE -Grease and line a shallow 18cm x 28cm baking tray. Make sure the baking paper comes up at least 4cm higher than the sides of the tray. Process the biscuits in the TM bowl for 8 seconds on speed 7.
Add melted butter and stir on speed 5 for 15 seconds. Spoon into the base of the tray, press down firmly and chill whilst you make the filling.
FILLING - Mix the gelatine and boiling water together and stir until dissolved. Leave to cool slightly.
Combine condensed milk, zest and juice of limes or lemons & gelatine mixture. Mix for 10 seconds on speed 3. Pour the mixture over the base and chill until set.
MARSHMALLOW - Insert butterfly, place sugar and gelatine in TM bowl. Ensure dry ingredients are below the top of the blades to ensure full coverage with the water. Add boiling water. Cook for 22 minutes at 100o on speed 1. Remove lid from TM and dry the upper edges of the bowl with paper towel. Allow uncovered liquid to cool to room temperature (takes an hour or more). Replace the lid (leave MC off) and whip syrup 12 minutes on speed 4. At this stage it still wasn't thick enough so I placed the TM bowl without lid on, in the fridge for 10 minutes then beat a further 5 minutes on speed 4. Still a bit runny but I poured it over the filling, sprinkled it with coconut and refrigerated it for an hour. It had set beautifully.
Photos:
Tips/Hints: Marshmallow recipe came from Tenina's blog but I had to beat it a lot longer.
http://thermorecipes.blogspot.com/2009/04/hoppy-easter.html (http://thermorecipes.blogspot.com/2009/04/hoppy-easter.html)
members' comments
CP - OMG OMG OMG -this is a WINNER! Lovely biscuit base, nice tangy filling, and delicious marshmallow topping. Thanks JD.
Tip: don't let the gelatine and water cool too much when making the filling otherwise it hardens in lumps which are hard to break up. When making the marshmallow I increased the speed after about 5 minutes to Speed 6. (Probably my hand mixer would do a better job tho, but as you can see it has set).
jactela - I ended up putting a drop of red food colouring in before whipping it. It set beautifully. My kids think they are in heaven. It made a huge amount of marshmallow, more than I could fit in the pan so I placed the rest in moulds.
ILB - These would be great in mini silicon muffin moulds for individual servings too. Thanks!!
CP - love this slice JD, and made it again today. Just thought I would add that having made it with limes, I prefer the lemons. Also because the marshmallow mix needs to cool thoroughly, and works well when beaten for the 12 mins or so when thoroughly cooled - it may be a good thing to make the marshmallow mix first and pour into another TM bowl or container to cool while you make the rest, as it can turn into "an all day" exercise waiting for it to cool down sufficiently. This mix really needs to reach room temp to fluff up.
You can toast the coconut to garnish in the microwave on a side plate for 3 mins on high. Check and zap a bit more if required.
JD - Pineapple version
Gave the pineapple tart a go this afternoon and have adjusted quantities I used to make it a bit thicker for next time.
440g crushed pineapple, drain and reserve juice
5 tblspns sugar
2 tblspns cornflour
2 tblspns custard powder
Weigh pineapple juice into TM bowl and top up with water to make a total of 350 mls. Add sugar, cornflour and custard powder and cook 8 mins/100o/speed 3. Allow to cool then add the crushed pineapple. Pour over the base and refrigerate whilst making the marshmallow.
You could use all cornflour if you are anti custard powder but it won't be as yellow.
Next time I will make it in a deep sided casserole dish instead of a slice tray.
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Thanks JD, I am going to hunt out another marshmallow slice recipe and try and convert that as well.
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Sounds like you got there in the end Judy, good work. Wish there was a photo :D
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Thanks JD - may have to try the marshmallow recipe too
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Well done Judy. Your grandchildren will be wanting marshmallows all the time now.
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What a great recipe and conversion!!! Congratulations!
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Well done JD!!!!! :-* :-* :-* :-* This might even go into the Christmas hampers yet...
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Thanks guys. I will have to get bunny moulds for next Easter - even DH would eat one of those. I have a pineapple tart recipe with marshmallow on top so must convert that one too - that is a seriously tasty slice.
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OMG OMG OMG -this is a WINNER! Lovely biscuit base, nice tangy filling, and delicious marshmallow topping. Thanks JD ;D
Tip: don't let the gelatine and water cool too much when making the filling otherwise it hardens in lumps which are hard to break up. When making the marshmallow I increased the speed after about 5 minutes to Speed 6. (Probably my hand mixer would do a better job tho, but as you can see it has set).
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Why thank you CP63 - had forgotten all about this one. Thanks for the photo too, always finishes off a recipe nicely.
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Well done JD - I love a marshmallow slice - especially one with red jelly on top!
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im making this at the moment, when did you add the food colouring?
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There's no food colouring in it jactela - it is white marshmallow. By the way, welcome to the forum.
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Great photo CP63 - but yes, what about some red jelly?
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;D ;D ;D Not worth trying to convert into TM - but here is Lady Flo Bjelke-Petersens recipe:
Jelly Slice
Base:
Mix 185g melted butter into 225g plain crushed biscuits. Press into base of a greased 25x15cm slice tray.
Filling:
Dissolve 2 teaspoons gelatine in 3/4 cup boiling water. Blend 1 x 400g can condensed milk with juice of 2 lemons and dissolved gelatine. Spread over base and refrigerate until set.
Topping:
Make up 1 x packet red jelly according to directions on packet. Cool before pouring over slice. Chill until set. Cut into squares.
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Ta - thx Lady Flo :-* :-*
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i ended up putting a drop of red food colouring in before whipping it. It set beautifully. My kids think they are in heaven. it made a huge amount of marshmallow, more than i could fit in the pan so i placed the rest in moulds.
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;D ;D ;D Not worth trying to convert into TM - but here is Lady Flo Bjelke-Petersens recipe:
Jelly Slice
Base:
Mix 185g melted butter into 225g plain crushed biscuits. Press into base of a greased 25x15cm slice tray.
Filling:
Dissolve 2 teaspoons gelatine in 3/4 cup boiling water. Blend 1 x 400g can condensed milk with juice of 2 lemons and dissolved gelatine. Spread over base and refrigerate until set.
Topping:
Make up 1 x packet red jelly according to directions on packet. Cool before pouring over slice. Chill until set. Cut into squares.
These would be great in mini silicon muffin moulds for individual servings too. Thanks!!
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that would look pretty speccy ILB - you would have to be very careful in getting them out of the moulds, but I love the idea
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Good thinking ILB :-* :-* :-*
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THanks JD and Cream Puff. I spent an hour going through all my cooking books to find a red jelly slice recipe. In the end I decided on a composite one of lemon topping and a cheese cake slice. But here it all is, GOOD OLD FORUM.
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:) Thanks for this, i will make it for the kids today.
Robyn
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this sounds yummy, one to try on the weekend
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Made Creampuff's Jelly slice, kids loved it , big and small kids ;D ;D. Good that it set up in a Tupperwear Plastic dish with lid. Cut int 16 slices. Thanks.
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oooh marshmallow in Tmx!
Another recipe to add to the list!!
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love this slice JD, and made it again today. just thought i would add that having made it with limes i prefer the lemons ;D also because the marshmallow mix needs to cool thoroughly, and works well when beaten for the 12 mins or so when thoroughly cooled - it may be a good thing to make the marshmallow mix first and pour into another TM bowl or container to cool while you make the rest, as it can turn into "an all day" exercise waiting for it to cool down sufficiently. this mix really needs to reach room temp to fluff up.
you can toast the coconut to garnish in the microwave on a side plate for 3 mins on high. check and zap a bit more if required.
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Good one CP63, lemons (if you can't get them for free) are much cheaper than limes. That reminds me, I was going to do a pineapple version so I will try and see if I can manage that whilst it is fresh on my mind. Will do as you suggested, start the marshmallow process first.
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Gave the pineapple tart a go this afternoon and have adjusted quantities I used to make it a bit thicker for next time.
440g crushed pineapple, drain and reserve juice
5 tblspns sugar
2 tblspns cornflour
2 tblspns custard powder
Weigh pineapple juice into TM bowl and top up with water to make a total of 350 mls. Add sugar, cornflour and custard powder and cook 8 mins/100o/speed 3. Allow to cool then add the crushed pineapple. Pour over the base and refrigerate whilst making the marshmallow.
You could use all cornflour if you are anti custard powder but it won't be as yellow.
Next time I will make it in a deep sided casserole dish instead of a slice tray.
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that looks like a nice variation too JD
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This is becoming another of those wonderful versatile dishes Judy. :D :D
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Good work JD - I can taste that slice - brings back memories. My mother used to make so many slices/biscuits/cakes - no wonder I have a weight problem!
Looks great in the pic - thanks for learning to post pics :-* :-* :-* :-*