Ribena Marshmallow Cake (No Bake, No Whip)
免烤, 无需搅拌器
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| Share by Miki Food Achieve |
饼低：
150g Digestive Biscuit (crushed)
60g Unsalted Butter (softened)
Marshmallow Filling:
200g Marshmallow
250ml Fresh Milk
200ml Whipping Cream
2tsp Gelatin
利宾纳Jelly：
100ml Water
2tsp Gelatin
80ml Ribena Blackcurrant & Apple Juice Cordial
Method:
Crust:
1. Combine crushed biscuit and butter in a bowl. Spread onto a tart pan or cake pan with removable base. Refrigerate untill set. About 2 hours.
Filling:
2. Put all marshmallow filling ingredients into a pot. Simmer over low heat, keep stirring until the marshmallow and gelatin are dissolved.
3. Pour onto the chilled crust. Refrigerate until set. About 2 hours.
Topping:
4. Measure water into small bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside for 10 minutes. Place bowl in a large bowl of hot water. Once the gelatin melts, remove from hot water and set aside to cool to room temperature.
5. Stir in Ribena cordial and pour this over the marshmallow cake. Chill until set.
6. Serve chilled.
Crust:
1. Combine crushed biscuit and butter in a bowl. Spread onto a tart pan or cake pan with removable base. Refrigerate untill set. About 2 hours.
Filling:
2. Put all marshmallow filling ingredients into a pot. Simmer over low heat, keep stirring until the marshmallow and gelatin are dissolved.
3. Pour onto the chilled crust. Refrigerate until set. About 2 hours.
Topping:
4. Measure water into small bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside for 10 minutes. Place bowl in a large bowl of hot water. Once the gelatin melts, remove from hot water and set aside to cool to room temperature.
5. Stir in Ribena cordial and pour this over the marshmallow cake. Chill until set.
6. Serve chilled.
