Rose and Pistachio Marshmallows

Ingredients:

4tblsp gelatine

60 ml cold water

180ml boiling water

1 egg white

a pinch of cream of tartar

400g caster sugar

2 tblsp rose water

1/2 cup Desiccated coconut

1/2 cup crushed pistachios

 

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, rose water, 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. Once set, cut the marshmallows into squares, and roll each square into a mixture of desiccated coconut and crushed pistachios.
  7. Serve.

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