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Salted Butterscotch Marshmallow and Mocha Slice

Turn soft marshmallow clouds into a playful slice, flavoured with tasty salty-sweet butterscotch.

Salted Butterscotch Marshmallow and Mocha Slice

Makes 20 pieces

1 Nespresso ciocattino 

coffee pod

80g butter, melted

250g chocolate biscuits, 

broken

1 cup caster sugar

1 tbsp gelatine powder

¼ cup golden syrup

1 tsp sea salt flakes, 

extra to sprinkle

Butterscotch Sauce

25g butter, chopped

⅓ cup brown sugar

⅓ cup thickened cream

 

Use the coffee pod and the ristretto setting to extract coffee from your Nespresso machine or make 25ml strong black coffee. Combine with melted butter.

Place biscuits in the bowl of a food processor and process until roughly crushed. Add butter mixture and process until biscuits are evenly moistened. Press into the base of a 20cm x 30cm slice tin lined with non-stick baking paper. Refrigerate for 30 minutes.

Place caster sugar, 1 cup water and gelatine in a small saucepan over low heat. Cook, stirring, for 4 minutes or until gelatine dissolves. Increase heat to medium and gently simmer, stirring occasionally, for 5 minutes.

Remove from heat and stir in golden syrup and salt. Set aside to cool. Place gelatine mixture in the bowl of an electric mixer.

Beat for 6-8 minutes or until doubled in size. Spoon marshmallow mixture over biscuit base, smoothing the top. Refrigerate for 1 hour.

To make the butterscotch sauce, place butter, sugar and cream in a saucepan over low heat. Stir for 2-3 minutes or until sugar has dissolved.
Bring to the boil.

Cook, stirring, for 2-3 minutes or until thickened.
Set aside to cool completely. Pour sauce over slice and sprinkle with salt.

Cut and serve.

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