Jani Shepherd/Gatherum Collectif
Ingredients
Method
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.
