The title is a bit of a mouthful, but what a delicious one at that!
Boy, did we have fun! Catered especially for children the class was very hands on! Attending it was like walking into Willy Wonka’s chocolate and sweets factory. With a little help from the lovely pastry and all things sweet chef Tiffany Jones we created some violet and orange zest sherbet, pop rock candy, choc mint aero chocolate cups which were a winner with the kids, and my favourite: pink marshmallow!
While the kids got busy stuffing waffle cones with the sherbet and topping it with the lovely pink (and blue for the boys) marshmallow - one of which became part of Justin North’s own lunch as he popped in to visit the class! I decided to set my pink marshmallow in the Royal Selangor jelly mould - notice how the shape matches the Quarter21 logo? Nicem I thought. Then, just to make it more sparkly and cute, I dipped the bottom in some pink sprinkles.
As we were wandering home with 2 bagfuls of candy, we had decided to turn my pink marshmallow cone into our other favourite, the Rocky Road for an Australian accent in the Get your Jelly On challenge.
If you’re not familiar with this Australian treat, it is basically a mixture of chocolate, coconut, marshmallows, peanuts and some sort of glace fruit, although I tend to use natural coloured and flavoured jelly snakes. This time however, I’ve decided to use some dried cranberries to cut through the sweetness and make the Rocky Road just a tiny weeny bit more wholesome.
While the kids’ lolly class at Quarter21 was more of a one off, there is plenty of choices available on the grown up class menu, including express lunch classes! Visit the Quarter21 website for details and updated schedules.
Comment on any of the Royal Selangor Get Your Jelly On challenge posts on my blog to win an Olympus VG-110 camera – multiple entries allowed. Giveaway is open worldwide! Entries close October 30, midnight AEST. Winner will be announced on the blog on October 31.
Makes 1 cone
White chocolate, cranberry and Quarter21 pink marshmallow Rocky Road
For the Rocky Road we used the marshmallow we made at Quarter21 cooking school, a little less than a cone-full as we ate some…
For the Quarter21 marshmallow (makes 24 pieces):
- 75g glucose
- 125g sugar
- 2 egg whites (about 85g total)
- 5 gelatine leaves, soaked
- 15ml strawberry essence
- 1-2 drops red colouring
- pinch of citric acid
- 50ml water
For the Rocky Road:
- 200g white chocolate ( I used Cadbury Dream)
- 70g pink marshmallow (see above or use store-bought)
- 50g peanuts
- 40g dessicated coconut
- 20g dried cranberries
To make the Quarter21 marshmallow: place gelatine leaves into a bowl over a pot of boiling water to melt. Set aside once ready. Put egg whites into a bowl of an electric mixer.
In the meantime, combine sugar, glucose, water, pink colouring and strawberry essence in a medium saucepan. Place over high heat and take to 118C on a candy thermometer. Turn on the mixer and beat egg whites on full spead. Take the syrup to 121C then remove from heat. Let the bubbles subside then pour into the egg whites, which should be nice and fluffy by now, while continuing to whisk on high speed.
Turn the mixer down to medium-low speed and stream in the melatine. Add citric acide. Stop whisking while the mixture is stil warm. Place into a piping bag to make desired shapes or pour into a baking paper-lined slice tray and allow to set to room temperature. Slice into portions once set.
To make the Rocky Road: cut up marshmallow into small, bite-sized pieces. Break chocolate into squares. place it in a bowl big enough to hold all of the ingredients, and melt in a microwave (20 second zaps on high, 2 should be enough, stir between zaps). Once melted, add marshmallows, peanuts, coconut and cranberries to the chocolate and mix well to combine.
Spoon the mixture into the mould and chill in the fridge until set.
To serve: cut the Rocky Road into chunks and enjoy with a good cup of coffee or a cup of milk if you’re a kiddo.