Homemade Marshmallows
These are delicious, the gelatin is great for your gut and if you use Marshmallow root they are good for soothing gut mucousa.
I have included a couple of variations on a theme here – once you master the basics you are only limited by your imagination.
Perfect to top a hot chocolate in the winter or chop into pieces and stir through some plain full fat yoghurt
with your choice of fruits for a luscious variation on ambrosia
Ingredients
1 cup apple juice
1/4 cup of raspberries
3 tablespoons Marshmallow root (available powdered from health food stores)
3 tablespoons of gelatin ( I like the great lakes brand – Orange tin)
2 tablespoons honey
Directions
Add 1/2 cup of juice to a mixing bowl (or Thermomix) and sprinkle on gelatin and let sit for 5 minutes
Place other 1/2 cup juice in a saucepan, with the raspberries and marshmallow root and bring to the boil then lower heat and simmer for 5 minutes.
Strain this mixture, smooshing the fruit to get out the very last drops of colour and flavour.
Beat your juice/gelatin mixture with electric beaters while, slowly adding the fruit and marshmallow root mixture .
Continue to beat until the mixture becomes light and fluffy – this will take about 8 – 10 minutes.
Pour in to a silicone baking dish or baking dish lined with grease proof paper.
Set in the fridge for up to an hour to set.
Cut into bite sized pieces.
Will keep in the fridge for a week.
If you have a thermomix beat the gelatin mixture with the fruit mixture on speed 4 for 5 minutes using the butterfly.
Variations:
Leave out the Marshmallow root and add another 1 Tablespoon of Gelatin
Flavour with vanilla and lemon juice
Dip in chocolate made with coconut oil and cocao
Use mint leaves instead of raspberries
Roll in coconut
Roll in crushed freeze dried fruits for a flavour and colour explosion.