ANGLO-INDIAN RECIPE BOOKS by Bridget White

ANGLO-INDIAN RECIPE BOOKS by Bridget White
ANGLO-INDIAN RECIPE BOOKS by Bridget White

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All the recipes and Photographs on this Site are old Family Recipes and tried and tested by the Author. Please feel free to try out these old recipes, and relish them, but desist from copying and using on other sites without the prior permission of Bridget White-Kumar. Any infringement would amount to Plagarism and infringement of Copy Rightpunishable by Law

Saturday, August 30, 2008

MARSHMALLOWS

2 tablespoons gelatin
1 teaspoon vanilla essence
250 grams sugar
2 tablespoons Icing sugar
¼ teaspoon pink food colour

Soak the gelatin in ½ cup cold water and keep aside for some time till it dissolves completely. Meanwhile on low heat, melt the sugar with ½ cup of water in a pan. Add the dissolved gelatin mixture, mix well and bring to boil. Keep cooking on high heat for about 6 to 8 minutes without stirring. Remove from heat and allow to cool. When it is still lukewarm, add the vanilla essence and the food colour and beat well with a fork or egg-beater until thick. Pour this mixture into a dish or plate that has been rinsed with cold water. Refrigerate till set. Cut into squares then roll in Icing Sugar

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