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Vital Proteins Beef Gelatin Review & Marshmallow Passionfruit Slice Recipe (refined sugar free)



It's been years since I've eaten marshmallow - possibly almost a decade. I've been intending to look up a recipe for homemade marshmallow that doesn't require white sugar for a few recipes, so when Kitsa from Emporio Organico recently shared her refined-sugar free marshmallow recipe on Instagram, I was very excited to test it out!

I've made it into a Marshmallow & Passionfruit Slice, using Kitsa's Marshmallow recipe, my own base and the optional addition of the passion fruit. I had no idea how much FUN it would be to make my own marshmallow, and want to make another batch just for the sake of it. The perfect treat for Easter, you can also skip the base and make just the marshmallow on it's own. I had some left over so set it in a glass container - and it's delicious (without the passion fruit) on top of hot cacao or coffee!


Made with Vital Proteins grass-fed beef gelatin, this recipe is also good for your gut health! 

The Vital Proteins Beef Gelatin is flavourless, and can be used in cooking to thicken sauces or setting jellies or slices as per the recipe below, but you can also take it daily, mixed with water, as a healthy probiotic, gut-healing tonic. I find it very soothing and calming as a drink, even though there is very little flavour.


The Vital Proteins Collagen Protein is a pure gelatin powder. The amino acids in this gelatin are identical to the protein found in skin, nails, hair, bones, cartilage and joints, making it an incredibly therapeutic substance to consume daily.

This versatile ingredient is perfect for thickening sauces and casseroles and adding to smoothies, soups, custards or making jellies. It can also be used to make marshmallows or as a substitute for eggs in baking. The amino acids found in gelatin calm and relax the brain and can act as a youth serum as we get older. Gelatin is also a less inflammatory source of protein supporting the thyroid and metabolism as well as helping to heal the gut lining when consumed before meals.

I've also used this to make a strawberry & berry jelly, which is a refreshing treat that also has some actual nutritional value to it, instead of a big sugar hit! I'm also planning to make a version of Lemon Meringue Pie, but with this marshmallow on top instead of the meringue (try as I might, I've never succeeded in creating a white-sugar free meringue. If you've cracked the secret, PLEASE let me know. I love and miss pavlova, haha!) and caramelising the outside with a blow torch...which if you're lucky will end up on the blog sooner rather than later.

I'm really impressed with how the gelatin performs - it is super easy to work with and I'm going to be purchasing more for any future baking!

Anyway, on to the recipe!

For this week only, use code EOVITAL at checkout & save 20% off all Vital Proteins.






The marshmallow is soft and fluffy, delightfully springy and not too sweet. 

The original recipe stated to heat it to 240 degrees, which after burning the first batch at 150 degrees celsius, I'm assuming is in farenheit. (I was also cooking on a gas stove which decided to run out half way through, so could have contributed to the issue). The second batch, only reached about 130-140 degrees celsius after 5-8mins, and made up beautifully anyway!

This base reminds me of Arnott's Scotch Finger biscuits. Mind you, it's been many years since I've had one of those, too. It is is soft and crumbling, but crisp enough to have the perfect texture. I'm already planning to make it up as biscuits, as well as a slice base. 

If you have any questions feel free to ask below! Enjoy xx

Marshmallow & Passionfruit Slice

For the base:
  • 150g butter
  • ¼ cup of organic rapadura sugar
  • ½ tsp vanilla extract
  • 1 ½ cups of wholegrain organic spelt flour
  • ½ tsp cream of tartar
  • ¼ tsp bicarbonate of soda
  • 1-2 tsp of milk

Method:

Preheat the oven to 180°C (350°F).
Line an 18 x 28cm slice tin with baking paper, overhanging two opposite sides.

Using electric beaters, cream the butter and sugar until light and creamy. 
Stir in the vanilla extract.

Fold in the flour, cream of tartar, bicarbonate of soda and one teaspoon of milk. Mix into a soft dough. Knead gently to bring together, adding the extra teaspoon of milk if required. 
The dough should be soft and firm - only just moist enough to bring everything together. 

Press into the lined slice tin. Lightly prick with a fork and bake for 20-25mins, until golden and come away from the edges.

Set aside to cool.


For the marshmallow topping:
  • 1 cup of water
  • 3 tablespoons of Vital Proteins grass-fed beef gelatin
  • 1 cup of raw honey
  • 1 tsp vanilla extract
  • ¼ tsp of celtic sea salt
  • 1 cup of desiccated coconut
  • (Optional) Pulp of 2-3 passion fruit

Method:

Toast the coconut in a dry pan, then set aside.

In a large mix master bowl, place 1/2 a cup of water and sprinkle the gelatin over the top. 
Stir until mixed with no lumps, then set aside.

In a small saucepan (one that pours easily) combine the honey, remaining 1/2 cup of water, vanilla and salt over a medium to high heat. Stir occasionally, and bring to a boil.

Check the temperature of the mixture with a food thermometer and remove from the heat once it reaches approx 130°C - this takes about 8 mins. Be careful not to burn the mixture. 

With the mix master set on a low speed, slowly pour the hot honey mixture into the gelatin. 
Increase speed to high and continue beating for up to 15 minutes or until the mixture becomes pale, thick and fluffy and doubled in size. 

If topping a slice:

Optional: Empty the passion fruit pulp into a bowl, and beat with a fork to separate the seeds from the flesh. Beat into the marshmallow until combined.

Spread the marshmallow over the cooled slice base, sprinkle with toasted coconut and refrigerate until set.

If serving marshmallow alone:

Line a rectangular glass storage container 24cm x 19cm with baking paper, as you would a cake tin. 
Sprinkle the base with toasted coconut.

Fill with marshmallow, then sprinkle the top with more coconut.
Cover and leave to set at room temperature, or refrigerate.

Once set, slice the marshmallow into squares, rolling the cut edges in toasted coconut, and serve.

You can also leave the coconut off and use your marshmallow on top of hot cocoa or coffee!

For this week only, use code EOVITAL at checkout & save 20% off all Vital Proteins.
Shop Beef Gelatin & more

Kelsey xx
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