Biscoff, Butter popcorn, and coconut Marshmallows

Ingredients:

4tblsp gelatine

60 ml cold water

180ml boiling water

1 egg white

a pinch of cream of tartar

400g caster sugar

6 Lotus biscoff biscuits crushed

2 tsp butter popcorn essence

1/2 cup of sweet and salty popcorn crushed

Desiccated coconut to dust marshmallows with

 

Method:

  1. Add the gelatine to the cold water, and allow it to bloom.
  2. Add the boiling water to the gelatine, and mix well until dissolved.
  3. Pour gelatine mixture into a bowl, and add the egg white, cream of tartar,  essence, and caster sugar.
  4. Mix on high speed for 15 – 20 mins, until the mixture is white, airy, and almost double in size.
  5. Pour the mixture into a greased square tin, and allow to set for a few hours.
  6. Mix the crushed biscuits, popcorn and desiccated coconut in a separate bowl, and set aside.
  7. Once set, cut the marshmallows into squares, and dust with the coconut, biscuit and popcorn mixture, until well coated.

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