Marshmallow Slice
Prep
—
Cook
—
Total
—
Servings
60
Difficulty
easy
Allergens
GlutenWheat
Ingredients
| Qty | Unit | Item |
|---|---|---|
| Line bottom | Sweet Pastry Base | |
| Bakers Jam | ||
| 200 | gm | Gelatine |
| 1.2 | L | Hot Water |
| 2 | kg | Sugar |
| 300 | gm | Sugar |
| 600 | ml | Cold Water |
| Essence and colour |
Preparation
- 11. Blind bake pastry.
- 22. Spread jam on top of base.
- 33. Dissolve gelatine in hot water.
- 44. Add to 300 gm sugar and whisk to ¾ volume.
- 55. Add sugar and water and whisk till light and fluffy.
- 66. Spread over top of jam and place in fridge to set.