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 100
o 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.htmlmembers' commentsCP - 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.
