Guilt-less Desserts & Treats for your Family
Last week we took the boys to see Santa. We TRIED to create a lasting family moment. I should have known it wasn’t going to happen!
One summer I worked as Santa’s helper taking Santa Claus photos. It was my job to capture the joy and excitement of Christmas and provide families with a lasting treasure…
The reality was a bit less rom-com and a lot more horror movie.
It’s unrealistic to except a child, who has been schooled all year in stranger danger, to sit on a fat, strange mans knee and smile. Even if they’re not screaming and kicking poor Santa, the likelihood of getting everyone to smile at the same time – and face the camera – is not great. We had screamers, biters and kickers; we had the ones who wouldn’t go anywhere near the old man and the ones who wouldn’t leave; we had toddlers in tutus and babies with stinky poo!
But through all the dramas it’s Santa who is the real trooper. It would be easy to develop a self-esteem issue when every 2nd person who sees you screams and cries, or ‘industrial deafness’ from the incessant whining. It is Santa who works so hard to make each child smile and give them a joyous experience. It’s not his fault that some kids are just shits!
Santa deserves a reward after he’s navigated through the stars and down the blocked chimney. Why not leave him some Rocky Road Marshmallow with his cold beer? (the cold beer might be an Australianism – it can be 40C at Christmas time and the poor obese man isn’t in the best shape)
You might call this a deconstructed and reconstructed version of Rocky Road. Feel free to add the options you like, or have handy in the cupboard. It’s a great recipe to use left over cookies or biscuits.
Rocky Road Marshmallow
- 1 Egg White
- 3/4 cup Maple Syrup/Honey
- 200 ml water
- 2 Tablespoons Gelatin
- 2 Tablespoons Cocoa unsweetened
- Extra for Dusting 3 Tablespoons each Arrowroot Flour and Cocoa
- 1-1/2 cups Biscuit pieces
- 3/4-1 cup Desiccated Coconut
- 3/4-1 cup dried cranberries/raspberries etc
- 1/2- 3/4 cup Nuts macadamias, pecans etc
- 1/2 Chocolate Chip Pieces
- Place the egg white in a clean bowl of a stand mixer with a whisk attached.
- Pour 100ml of water into a small bowl/cup and sprinkle gelatine over. Allow to sit and thicken for a minimum of 5 minutes.
- Pour the Maple Syrup and 100ml of water into a saucepan and bring to a slow boil.
- Once boiling, add the gelatin mixture and whisk to combine.
- Bring to the boil again and boil for 30 seconds.
- Turn the whisk onto medium and pour the hot mixture down the side of the mixing bowl.
- Once added turn to high and whisk for 5 minutes.
- Turn off and sift Cocoa over Marshmallow mixture.
- Return the whisk to high and whisk for 6-8 minutes, or until the Marshmallow fluffs up and becomes thick.
- Add the selected options and fold into Chocolate marshmallow mixture.
- Pour mixture into a lined tray/casserole dish (the size/depth of the tin will determine the size of your Marshmallows) and leave at room temperature for a minimum of 4 hours.
- Cut the Marshmallow into pieces or cut into shapes using cookie cutters.
- Combine additional cocoa and arrowroot, and roll each piece of Marshmallow in it (this prevents it from being too sticky).
- Store in an airtight container at room temperature for up to 3 days.