This fifteenth edition of Is My Blog Burning is being hosted by Elise from Simply Recipes, who set the theme as gelatin, pectin or agar.
As Elise mentions, gelatin immediately brings to mind the glorious 1970s --yes, we're always a bit behind Down Under--when a fish memorial made of aspic brought gasps of delight from assembled dinner party guests.
Dodgy cheap cheesecakes aside, gelatin still figures highly in the recipe archives of today. Bavarois... panna cotta... it was less than three years ago when an internet gelatin recipe contest brought in 42 entries from around the world.
In our quest to find the most gasp-inducing gelatin recipe, let's not forget the basics. Let's not deny the glorious combination that mere water, gelatin and sugar can create. Light, fluffy and (dare we mention) fat-free, marshmallows are what every kid is convinced that clouds are made of. Jammed onto branches and roasted over campfires; plonked into steaming mugs of toe-warming hot chocolate; or drenched with chocolate and pronounced as Rocky Road; marshmallows are portable, versatile and finger-lickin' good.
Marshmallows rolled in toasted coconut
1 cup cold water
4 cups sugar
2 cups boiling water
2 tsp vanilla essence
2 tsp lemon juice
250g toasted coconut
Sprinke gelatine over cold water and set aside.
Pour sugar and boiling water into a large saucepan and stir over a low heat until the sugar has dissolved.
Bring water back to boil and add gelatin water mixture.
Boil steadily (uncovered) for about 20 minutes.
Allow mixture to cool to lukewarm.
Pour mixture into a large bowl.
Add vanilla and lemon juice.
Whisk with a electric mixer on high speed until very thick and white.
Pour into two 20cm (8") square cake tins which have been rinsed with cold water.
Allow mixture to set.
Cut into small squares with a wet knife and roll in toasted coconut.
Add red colouring to make pink marshmallows.
You can also try flavourings of coconut, coffee, strawberry, hazelnut etc as desired.
Check out the full wrap-up of entries by Elise, from Simply Recipes.
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5/22/2005 04:30:00 p.m.