| diana tencic
I love rocky road but it can give me the biggest sugar rush!
So I put my thinking cap on and thought about a way to make this delightful dish with as little artificial sugars as possible.
It still uses sugar don't get me wrong, I use rice malt syrup. I find that my sugar spike is not so fast when I use it.
Using Great Lakes gelatin I made the marshmallow and the jelly.
I have posted the marshmallow recipe here at the blog and now here is the jelly recipe.
In a clean bowl add 2 tablespoons of gelatin to 4 tablespoons of cold water. Stir till well combined and set aside.
I used frozen dragon fruit about 1 1/2 cups worth to make the jelly.
What you will need for the jelly:
1/2 cup of water.
1 1/2 cups of frozen dragon fruit.
2 tablespoons of rice malt syrup.
In a medium pot bring the water, dragon fruit and rice malt syrup to a gentler boil.
Then add your gleatin that has been resting and combine well.
Pour into a glass pyrex dish and set aside in the fridge.
Let it set.
Make our marshmallow per instructions from previous post.
Chop almonds and pistachios into chunks. I used about 1/4 cup into total.
3 blocks of lindt chocolate 78% melted yep thats the number I used for a 20cm cake tin. I use the microwave and on high melt one block at a time. It takes bout 2 minutes but check after one minute and give it a mix with a plastic spoon as metal may cause it to clump.
Line a cake tin with baking paper and distribute your marshmallow and jelly into the base.
Pour your first melted block.
Pop it into the fridge
While it is in the fridge melt another block.
Add your nuts and a little more marshmallow and jelly.
Pour that block over the top.
Once you have most of it covered either do another block or leave it. This will depend on the size of your cake tin.
Now you have to be patient and wait for it to set! Keep it in the fridge for a couple of days as it will need to stay in a cool environment.
What do you think?