the Breville Test Kitchen
Coconut Marshmallow
DJ Bakery Chef™ is spinning some sweet beats with this light delight. Mallow’s usual heavy whipping is sorted, then it’s set and forget before the final flurry of coconut.
The Bakery Chef™ Hub
3 hrs total time
20 mins active time
Medium
Makes 24
Ingredients
Measurements:
2 cups (400 g) caster sugar
¾ cup (180 ml) warm water
6 tsp powdered unflavoured gelatine- ½ cup (120 ml) cold water
1 tsp vanilla bean paste
2 cups (160 g) desiccated coconuttoasted
Instructions
- 1Grease a 16.5cm x 26.5cm rectangular cake tin. Line the base and sides with baking paper, allowing the paper to hang over all sides.
- 2Combine the sugar and warm water in a medium saucepan and cook, stirring constantly, over medium heat until the sugar dissolves. Brush down the side of the pan with a wet pastry brush to dissolve any sugar crystals. Bring to a boil and simmer gently, without stirring, for 5 minutes, or until a candy thermometer reaches 110°C.
- 3Sprinkle the gelatine over the cold water and stir with a fork to mix. Stir the gelatine mixture into the hot sugar syrup and cook, whisking constantly, until the mixture returns to a gentle boil.
- 4Pour the gelatine mixture into the glass mixing bowl and set aside for 20-30 minutes to cool to room temperature.
- 5Stir the vanilla into the gelatine mixture. Assemble the mixer using the whisk attachment. Place the bowl onto the mixer. Slowly turn the mixer to AERATE/WHIP setting and whisk for 5 minutes, or until very thick and white.
- 6Spoon into the prepared tin and level the surface. Set aside for 2 hours to set.
- 7Turn the marshmallow out of the tin. Remove and dispose of the baking paper. Use a wet knife to cut into 24 squares.
- 8Toss the marshmallow in the coconut and serve.Tip: Store the marshmallow in an airtight container.