Recipe: Vicki Ravlich-Horan | Photography: Ashlee DeCaires
4 sheets of gold gelatine leaf
½ cup hot water
½ cup sugar
½ cup icing sugar
1 tsp vanilla extract
Soak the gelatine in cold water.
In a small pot dissolve the sugar in the water. Squeeze out the water from the gelatine and stir into the sugar syrup. Bring to the boil and simmer gently for six minutes then take off the heat and allow to cool for 5–10 minutes.
Add the icing sugar and vanilla and beat with an electric beater until thick and creamy.
To make marshmallow shapes
Sift ¼ cup cornflour and ¼ cup icing sugar onto an oven tray or board. Pour the marshmallow on top and allow it to set before cutting into desired shapes.
Use a heaped tbsp of Fresh As powder (available at Vetro Tauranga) to flavour and colour the marshmallow.
Chocolate Marshmallow Egg
Before making the marshmallow, coat chocolate egg moulds with melted chocolate and allow to set. I used the gorgeous Callebaut Chocolate Ghana 70% Dark Callets, my go-to chocolate chips and available at Vetro Tauranga.
Make the marshmallow and pour into the moulds. If you want to make a ‘yolk’, make a small indentation in the middle on each egg and fill with caramel (I used the Bonne Manan Caramel, available from La Cave in Hamilton). Sandwich the two sides of the eggs together and allow to set overnight before carefully taking out of the mould.
We got our bunny shaped cutter and chocolate moulds from Sweet Pea Parties.