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Makes: 16 marshmallowsCalories: 7Preparation time: 30 minutesCook time: 0 minutesTotal time: 30 minutes
Ingredients
- 160g strawberries
- 1/4 cup water or coconut water
- 1 teaspoon vanilla essence
- 1 teaspoon rose water
- 1 teaspoon of zero/low-calorie sweetener
- 2 tablespoons (18g) gelatin powder – NB: Vegan alternatives for gelatin won’t work well in this recipe.
- 1/3 cup boiling water
- *Optional dusting: powdered agave sugar, desiccated coconut or coconut sugar.
Instructions
- Prepare a brownie size baking tin by spraying with oil and coating well with a blend of coconut flour (2 tablespoons) and corn flour (1 tablespoon) so that mixture can be easily removed later.
- Combine strawberries, vanilla essence, rose water, water, and zero or low-calorie sugar alternative over low heat in a saucepan. Simmer until strawberries are broken down.
- Push strawberry mixture through a sieve so that about 3/4 cup of pulp-free juice remains. Set aside.
- Combine boiling water and gelatin and whisk quickly to dissolve gelatin.
- Working quickly so the gelatin doesn’t set, add still hot strawberry mix.
- Use an electric whisk and beat for about 5 minutes or until gelatin has thickened to resemble lightly shocked egg whites and mixture has lightened in colour.
- Quickly spread marshmallow mix into prepared tin and allow to set at room temperature.
- Slice with a hot, sharp knife and roll through your choice of dusting.
- Enjoy with a Chocolate or Vanilla Chai Protein Hot!
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