Home-made marshmallow

A marshmallow slab!

I made marshmallows for the zumborons and while it was fun and the marshmallows were tasty, they were stabilised with gelatine. Making them interesting to work with given I was making toasted marshmallow macarons. It didn’t matter so much that they “melted” during toasting as I needed to beat the toasted marshmallow into creme patisserie, but these home-made marshmallows would be a traumatic experience by a campfire.

I might give agar-agar a go one day, in the meantime these marshmallows just can’t be toasted! I think it’s a sweet to keep in the back of my mind for morning teas as I can start to experiment with flavourings or swirling two colours within the slab… or even swirling two flavours within a slab!

Chocolate mousse sans chocolate

Chocolate and avocado “mousse”

Early into my new diet, I decided to try making an avocado and cocoa “chocolate mousse”. I blended 2 avocadoes with about 4 tablespoons of cocoa, added a touch of vanilla essence and a little maple syrup to sweeten things a little. It’s a lot healthier than a typical mousse, without losing too much of the fun of mousse! I made a second batch later with natvia in place of the maple syrup to make it more guilt-free than before!

While it’s healthier than a real mousse, it does have a fairly high calorie count due to the (good) fats in the avocadoes. I tend to split my mix into six portions, and add a little self control.