Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Marshmallow mixture
Topping
Utensils
One baking tray (approx. 20 x 20 cm), lined with baking pape
How it's done
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Marshmallow mixture
Place the water, maple syrup and matcha powder in a small pan, whisk thoroughly, bring to the boil. Remove the pan from the heat, stir in the gelatine. Place the mixture in a bowl. Using the whisk on a mixer, beat on the highest setting for approx. 20 mins. until the mixture is light and fluffy. Transfer the mixture to the prepared tin. Chill the mixture for at least 4 hrs. or overnight.
Topping
Melt the chocolate and coconut oil in a thin-sided bowl over a gently simmering bain-marie. The bowl must not touch the water. Cut the marshmallow mixture into approx. 2.5 cm cubes, spread them out on a platter. Using a spoon, drizzle the chocolate over the top in stripes, sprinkle with the freeze-dried raspberries.
| Shelf life: | Store in an airtight container in the fridge for approx. 2 days. |
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