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Method:
Mix gelatin with ½ cup of water.
Cook sugar in 2 cups of water until it dissolves. Pour in the
gelatin solution and cook over medium heat for about 20 minutes.
Set aside to let cool. Add lemon juice and mix into syrup.
Divide the syrup into 2 portions and add red food coloring to one of
them. Whisk the 2 portions of syrup separately until thickened.
Pour into cake mould and refrigerate until set. Cut into dices
and coat with coconut shreds. Serve.
Note:
Marshmallows cannot be cooked over high
heat. Otherwise its water content would be evaporated and affect
the texture of the marshmallows. Dip the knife into water before
cutting every slice of marshmallows so as to make the cutting edge
prettier.
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