r e c a m e c I dreams
I scream, you scream, we all scream for ice-cream! Build your own makeshift parlour for a party that’s sure to delight, with choc-top cupcakes, fairy floss milkshakes and even caramel ice-cream burgers.
recipes the dhm food team balloons from the balloonery. ‘florence’ the kombi supplied courtesy of kombi celebrations.
photography chris court styling steve pearce + lar a hutton
Let partygoers dispense pastel-coloured scoops into crisp waffle cones at the ice-cream station and start licking!
Pink shakes and meringue-topped cakes, beans made of jellies and slices with cherries. Your parlour can have all kinds of sweet confections to make dreams come true.
party ice-cream parlour
pastel marshmallow squares yellow vanilla marshmallows
green peppermint marshmallows
2 tablespoons gelatine powder
2 tablespoons gelatine powder
½ cup (125ml) warm water
½ cup (125ml) warm water
1½ cups (330g) caster (superfine) sugar
1½ cups (330g) caster (superfine) sugar
²⁄³ cup (230g) liquid glucose
²⁄³ cup (230g) liquid glucose
½ cup (125ml) water, extra
½ cup (125ml) water, extra
2 teaspoons vanilla extract
2 teaspoons peppermint extract
yellow food colouring
green food colouring
icing sugar mixture 2 cups (320g) icing (confectioner’s) sugar, sifted
To make the green peppermint marshmallows, follow the
½ cup (75g) cornflour (cornstarch), sifted
recipe, left, substituting the vanilla for peppermint and yellow food colouring for green. Makes 16.
To make the yellow vanilla marshmallows, place the gelatine and warm water in an electric mixer and stir well to combine. Set
pink rosewater marshmallows
aside. Place the sugar, glucose and extra water in a saucepan over
2 tablespoons gelatine powder
low heat and cook, stirring, until sugar is dissolved. Increase heat
½ cup (125ml) warm water
to high and bring to the boil. Add a sugar (candy) thermometer
1½ cups (330g) caster (superfine) sugar
and cook, without stirring (for approximately 10–12 minutes),
²⁄³ cup (230g) liquid glucose
until temperature reaches 115°C (239°F) or soft ball stage.
½ cup (125ml) water, extra
With the mixer running on high, gradually add the hot syrup
1 teaspoon vanilla extract
to the gelatine mixture. Add the vanilla and a few drops of yellow
1 teaspoon rosewater
food colouring and beat for 8–10 minutes or until thick and fluffy.
pink food colouring
Spoon into a lightly greased 20cm x 20cm tin, lined with lightly greased non-stick baking paper. Use a spatula to smooth and cover
To make the pink rosewater marshmallows, follow the recipe,
with lightly greased non-stick baking paper. Refrigerate until set.
left, substituting 1 teaspoon vanilla for 1 teaspoon rosewater
To make the icing sugar mixture (to use for all marshmallows)
and yellow food colouring for pink colouring. Makes 16.
Place the icing sugar and cornflour in a bowl and mix to combine. Turn the marshmallow out onto a surface lightly dusted with some of the icing mixture. Cut into squares and dust with more icing sugar mixture. Store in an airtight container dusted with extra icing sugar mixture, at room temperature, for up to 1 week.
balloon from the balloonery. see directory for stockist details.
Makes 16.
112
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