1 envelope of gelatin, unsweetened (12 g)
1/2 cup cold water (120 ml)
Oil (for greasing)
2 tablespoons confectioner's sugar (for dusting)
1/2 cup confectioner's sugar (90 g)
1/2 cup corn syrup (Karo - 165 g)
1 pinch of salt
1/2 teaspoon vanilla extract
For the sauce
1 3/4 cups frozen raspberries or blackberries (200 g)
1 cup chopped dried apricots (130 g)
1/2 cup coconut milk (120 ml)
1/2 cup confectioner's sugar (90 g)
1/4 cup rum (60 ml)
1 envelope of gelatin, unsweetened (12 g)
1/2 cup cold water (120 ml)
Oil (for greasing)
2 tablespoons confectioner's sugar (for dusting)
1/2 cup confectioner's sugar (90 g)
1/2 cup corn syrup (Karo - 165 g)
1 pinch of salt
1/2 teaspoon vanilla extract
For the sauce
1 3/4 cups frozen raspberries or blackberries (200 g)
1 cup chopped dried apricots (130 g)
1/2 cup coconut milk (120 ml)
1/2 cup confectioner's sugar (90 g)
1/4 cup rum (60 ml)
In a bowl, mix the gelatin and half of the water and beat in an electric mixer until foamy (about 3 minutes)
Let the mixture rest for about 15 minutes
Grease an 18 cm x 25 cm baking dish with oil and dust with half of 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 sugar dissolves
Stop stirring and let it cook until the syrup reaches the hard-ball stage (test by dropping some of the syrup into cold water; if it forms a ball that holds its shape, it's ready)
Remove from heat
In an electric mixer, beat the gelatin at low speed
Add the hot syrup, pouring it in a thin stream
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)
Unmold onto a kitchen counter and cut into 3 cm cubes using an electric knife heated in boiling water
Reserve in the refrigerator
Prepare the sauce: In a medium saucepan, mix all ingredients except rum
Cook over medium heat until slightly thickened (about 15 minutes)
Remove from heat and add rum
Distribute the warm sauce into eight dessert dishes
Arrange marshmallow cubes (six per dish) on top and serve immediately
254 calories per serving
