Combine all ingredients and set aside to allow to thicken until ready to use.
Makes: 330g (more than enough for your 8 cookies)Preparation time: 5 minutesCook time: 0 minutesTotal time: 5 minutes
¼ cup water or coconut water
1 teaspoon vanilla essence
1 teaspoon rose water
1 teaspoon of zero/low calorie sweetener
⅓ cup boiling water
2 tablespoon gelatin powder (18g) *
* To make this recipe vegan friendly, simply replace regular gelatin with a plant based gelatin like Queen's Jel-It-In.
Note, we advise you to read these instructions carefully first and have the ingredients ready and organised. These directions require you to work fairly quickly to end up with a light and fluffy marshmallow.
Combine strawberries, vanilla, rose water, water and zero or low-calorie sugar alternative over heat on a sauce pan. Lower temperature to a simmer until strawberries are broken down.
Push strawberries through a sieve so you have about ¾ cup of pulp free juice. Set aside
Combine boiled water to gelatin and whisk quickly until combined well and gelatin dissolves completely. Working quickly so the gelatin does not set, add hot strawberry mix.
Use an electric whisk and beat for approximately 5 minutes until gelatin has thickened to resemble lightly whisked egg whites and has lightened in colour significantly.
Take a cookie and spread out a thick layer of marshmallow. Add 1 tablespoon of chia seed jam to the layer of marshmallow and spread evenly. Finally, top with another cookie like you would a sandwich.