Neapolitan Marshmallow
Strawberry and Vanilla Marshmallow coated in crisp chocolate. This is so fun to eat, and certainly doesn’t feel like you’re eating anything close to healthy. You can make this completely sugar free, or use your choice of sweetener that suits you! The vanilla marshmallow is from an old time recipe that went in my Rocky Road recipe.
PLAIN VANILLA MARSHMALLOW
INGREDIENTS
2.5 Tbsp gelatin
1 cup water
1 tsp vanilla powder, 1 vanilla pod, scraped or 3 tsp vanilla essence
A little pinch of salt
2 Tbsp Lakanto, or 20 drops liquid stevia, or any other sweetener to taste.
METHOD
1. In a saucepan, combine the gelatin and water, allow to sit until the water is absorbed by the gelatin.
2. Heat the saucepan to a low heat, and then stir consistently until the gelatin has completely dissolved and it looks just like liquid.
3. Remove from the heat, and allow to cool to just above room temperature.
4. Add the remaining ingredients and stir.
5. Place in your blender and blend on low to medium speed for 20 minutes, or until it is quite firm and fluffy, and resembles the below photo. If you have a Thermomix, I blended it with the butterfly inserted, on speed 4, for 20 minutes.
6. Line a flat container or tray (thick enough for however thick you want your marshmallow) with baking paper, and then pour the mix in and smooth out with a spatula.
7. Allow to cool only just slightly (if it became hot from all the blending) and place in the fridge to set, which may take less than 1 hour.
8. Once it has set, eat some! If some gelatin liquid has settled to the bottom and formed a jelly, as you are chopping into pieces for the Rocky Road, just slice that bit off. It happened to me the first time I made it, but I realised I needed to blend it longer which is why it is 20 minutes, and ensure it is not too hot before blending and not too warm before placing it in the fridge. All blenders/mixers will be different.
STRAWBERRY MARSHMALLOW
INGREDIENTS
3 Tbsp gelatin
1 cup thawed or fresh strawberries
1 cup water
1 tsp vanilla powder, 1 vanilla pod, scraped or 3 tsp vanilla essence
A little pinch of salt
2 Tbsp Lakanto, or 20 drops liquid stevia, or any other sweetener to taste.
METHOD
1. Blend the water and strawberries together until the strawberries have turned into a puree.
2. In a saucepan, combine the gelatin and strawberry mixture, and allow to sit until the water is absorbed by the gelatin.
3. Heat the saucepan to a low heat, and then stir consistently until the gelatin has completely dissolved and it looks just like liquid.
4. Remove from the heat, and allow to cool to just above room temperature.
5. Add the remaining ingredients and stir.
6. Place in your blender and blend on low to medium speed for 20 minutes, or until it is quite firm and fluffy, and resembles the below photo. If you have a Thermomix, I blended it with the butterfly inserted, on speed 4, for 20 minutes.
7. Line a flat container or tray (thick enough for however thick you want your marshmallow) with baking paper, and then pour the mix in and smooth out with a spatula.
7. Allow to cool only just slightly (if it became hot from all the blending) and pour over the vanilla layer of the marshmallow, and then place back in the fridge to set, which may take less than 1 hour.
8. Once it has set, eat some! If some gelatin liquid has settled to the bottom and formed a jelly, as you are chopping into pieces for the Rocky Road, just slice that bit off. It happened to me the first time I made it, but I realised I needed to blend it longer which is why it is 20 minutes, and ensure it is not too hot before blending and not too warm before placing it in the fridge. All blenders/mixers will be different.
CHOCOLATE COATING
INGREDIENTS
2 tablespoons melted ghee or coconut oil
2 tablespoons cacao powder
1 tablespoon Lakanto or your choice of sweetener (maple syrup works beautifully in this as it is smooth in texture)
METHOD
Ensuring the oil is melted, combine in a little bowl the three ingredients and mix until all is combined and there are no more cacao chunks!
With a spoon, coat the strawberry and vanilla layered marshmallow in the chocolate and then remove with a fork, and then place them back on top of the baking paper and into the freezer or fridge to set.
Make sure you have them from the fridge, not the freezer! Enjoy!