1 envelope of unflavored gelatin (12 g)
1/2 cup of cold water (120 ml)
Vegetable oil for greasing
2 tablespoons of powdered sugar (for dusting)
1/2 cup of confectioner's sugar (90 g)
1/2 cup of corn syrup (Karo - 165 g)
A pinch of salt
1/2 teaspoon of vanilla extract
For the sauce
1 3/4 cups of frozen raspberries or strawberries (200 g)
1 cup of chopped dried apricots (130 g)
1/2 cup of coconut milk (120 ml)
1/2 cup of confectioner's sugar (90 g)
1/4 cup of dark rum (60 ml)
1 envelope of unflavored gelatin (12 g)
1/2 cup of cold water (120 ml)
Vegetable oil for greasing
2 tablespoons of powdered sugar (for dusting)
1/2 cup of confectioner's sugar (90 g)
1/2 cup of corn syrup (Karo - 165 g)
A pinch of salt
1/2 teaspoon of vanilla extract
For the sauce
1 3/4 cups of frozen raspberries or strawberries (200 g)
1 cup of chopped dried apricots (130 g)
1/2 cup of coconut milk (120 ml)
1/2 cup of confectioner's sugar (90 g)
1/4 cup of dark rum (60 ml)
In a bowl, mix the gelatin and half the water and beat in an electric mixer until foamy (about 3 minutes)
Let the mixture rest for about 15 minutes
Grease a baking dish with vegetable oil and dust with half the confectioner's sugar. Reserve
In a medium saucepan, mix the confectioner's sugar, corn syrup, salt, and remaining water
Cook over low heat, stirring occasionally, until the confectioner's sugar dissolves
Stop stirring and continue cooking until the mixture reaches the hard-ball stage (test by dropping some of the mixture into cold water; if it forms a ball that holds its shape, it is ready)
Remove from heat
In an electric mixer, beat the gelatin at low speed
Gradually add the hot syrup, allowing it to drizzle in
Increase the speed and beat until the mixture thickens and triples in volume (about 15 minutes)
Add the vanilla extract
Distribute this mixture into the prepared baking dish
Dust with the remaining confectioner's sugar and refrigerate until firm (about 4 hours)
Remove from refrigerator, unmold onto a serving plate, and cut into 3 cm cubes with a heated knife in boiling water
Reserve in refrigerator
To make the sauce: In a medium saucepan, combine all ingredients except rum
Cook over medium heat until slightly thickened (about 15 minutes)
Remove from heat and add rum
Distribute warm sauce into eight serving dishes
Arrange six marshmallow cubes on top of each serving dish and serve immediately
254 calories per serving
