Burnt marshmallow coconut cones

ingredients

• Burnt marshmallow coconut cones

  • 1 cup shredded coconut, plus 2 tbsp extra (the extra is optional)
  • 1/3 cup hot water
  • 2 tablespoon gelatine powder
  • 1/2 cup cold water
  • 1/3 cup liquid glucose
  • 1 1/2 cup caster sugar
  • 1/2 teaspoon vanilla bean paste
  • 1/2 cup icing sugar
  • 2 tablespoon cornflour
  • 200 gram milk chocolate
  • 12 waffle cones
  • premium vanilla ice cream

method

• Burnt marshmallow coconut cones

  • 1

    Preheat oven to 160°C.

  • 2

    Spread 1 cup coconut on a baking sheet in a thin layer and bake in oven. After a few minutes, stir coconut to help it toast evenly. Keep a close eye on it as it will toast quickly (about 5-8 minutes). Set aside to cool then store airtight.

  • 3

    To make the marshmallow, line a 22cm x 22cm slice tin or dish with plastic wrap. Pour hot water into the bowl of a stand mixer fitted with a whisk. Sprinkle gelatine onto hot water and set aside.

  • 4

    Heat cold water, glucose and sugar in a saucepan over medium-low heat. Stir until sugar has dissolved then increase heat to medium and bring to a simmer. Simmer, without stirring, until mixture reaches 115°C on a candy thermometer.

  • 5

    With mixer running at high speed, pour hot syrup over gelatine mixture in a thin stream. Still whisking, add vanilla and whisk for around 5 minutes until mixture is white and fluffy. Quickly pour into tin and refrigerate until set.

  • 6

    Mix together icing sugar and cornflour. When marshmallow has set, dust top with cornflour mix. Also dust a sharp knife and chopping board. Turn out marshmallow onto board and cut into 4cm squares, rolling each in cornflour mix as you go, so they don’t stick together. Store in a lined airtight container.

  • 7

    To prepare cones, line a large tray with baking paper. Place toasted coconut on a plate and, if desired, mix in 2 Tbsp untoasted coconut for contrast. Melt chocolate in a double boiler on stovetop.

  • 8

    Dip the top of each cone in chocolate then roll it in the coconut. Stand, point up, on tray to set. Once set, store airtight.

  • 9

    To serve, fill a cone with ice cream and smear a freshly toasted hot marshmallow on top. Devour immediately.