ADDRESS

 

22 Purton Rd, Pakenham VIC 3810, Australia

CONTACT

 

admin@dollarsweets.com

Tel: +61 3 5945 0500

 

new ds logo - home page footer.png
  • White Facebook Icon
  • White Instagram Icon
  • White Pinterest Icon

October 18, 2019

September 20, 2019

August 15, 2019

July 5, 2019

May 10, 2019

April 10, 2019

Please reload

Recent Posts

Fairy Bread Ice Cream Cake

November 21, 2017

1/1
Please reload

Featured Posts

Homemade Sherbet Cones

February 20, 2018

 

Makes 16

You will need a candy thermometer for this recipe

 

INGREDIENTS

500g caster sugar

1 tbsp liquid glucose

2 tbsp powdered gelatine

2 egg whites

1 tbsp vanilla paste
16 vanilla cup cones

1 packet Wizz Fizz original sherbet

Dollar Sweets 100s and 1000s, to decorate

 

METHOD

To make marshmallow combine sugar, glucose and 200ml water in small saucepan and stir over low heat until sugar dissolves. Increase heat to high and simmer, do not stir, until temperature reaches 121ºC.

 

Meanwhile, sprinkle the gelatine over 200ml of warm water and leave to stand 10 mins then place over a saucepan of simmering water and stir until gelatine dissolves. Carefully add gelatine to hot sugar syrup.

 

Whisk egg whites to stiff peaks then, with the beaters running, slowly pour in the sugar syrup in a thin stream. Add vanilla and whisk until combined. Pour into a shallow, rectangular dish and refrigerate 30 mins until slightly set.

 

Transfer the slightly set marshmallow to a piping bag fitted with a large (2cm), plain nozzle. 

 

Spoon 1-2 tbsp of sherbet into each ice cream cone. Pipe enough marshmallow on top to come just to the top of the cone. Sprinkle with Dollar Sweets 100s and 1000s to serve.

Please reload

Follow Us