{"id":55781,"date":"2017-06-23T18:42:38","date_gmt":"2017-06-23T08:42:38","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=55781"},"modified":"2017-11-24T12:21:26","modified_gmt":"2017-11-24T02:21:26","slug":"marshmallow-spiral-entremet-dessert","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/marshmallow-spiral-entremet-dessert\/","title":{"rendered":"Marshmallow spiral entremet dessert"},"content":{"rendered":"<div class=\"hrecipe\" align=\"center\">\n<iframe loading=\"lazy\" width=\"560\" height=\"315\" src=\"https:\/\/www.youtube.com\/embed\/IT_WSvISzbo?rel=0?ecver=1\" frameborder=\"0\" allowfullscreen><\/iframe><\/p>\n<p>&nbsp; <\/p>\n<p>Happy Friday!  It&#8217;s time for an indulgent dessert and this week we are having a coconut marshmallow spiral wrapped around a chocolate mouse coated in chocolate glaze with a raspberry jelly in the centre all sitting on a coconut biscuit base.  It has the crunch, gel and creamy mousse textures as well as a nice balance of flavors.  If you&#8217;re not up for the challenge you might like to try just the mousse on it&#8217;s own and set it in cups topped with some fresh raspberries.<\/p>\n<h3 class=\"fn\">Marshmallow Recipe<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/06\/marshamllow-recipe-how-to-make-550x289.jpg\" alt=\"marshamllow recipe how to make\" width=\"550\" height=\"289\" class=\"aligncenter size-large wp-image-55793\" data-wp-pid=\"55793\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/marshamllow-recipe-how-to-make-550x289.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/marshamllow-recipe-how-to-make-300x158.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/marshamllow-recipe-how-to-make-768x404.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/marshamllow-recipe-how-to-make-600x315-cropped.jpg 600w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/marshamllow-recipe-how-to-make-400x210.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/marshamllow-recipe-how-to-make.jpg 1859w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><\/p>\n<p>160mL (5.41 fluid ounces) or 1 2\/3 cups water<br \/>\n70g (2.47 ounces) or 1\/4 cup glucose syrup<br \/>\n<span class=\"ingredient\"><span class=\"amount\">315g (11.11 ounces)<\/span> <span class=\"name\">sugar<\/span><\/span><br \/>\npinch of cream of tartar<br \/>\n9 sheets gelatin bloomed in a bowl of cold water<br \/>\ncoconut to pipe onto<\/p>\n<p>Combine the water, glucose and sugar and heat to 236F (113.33 degrees Celsius).  Squeeze out the gelatin and add to the sugar mixture along with the cream of tar tar.  Beat with an electric whisk until it is fluffy and increased in volume.<\/p>\n<p>Place into a piping bag and pipe long snakes of marshmallow into a tray of coconut.  Sprinkle to tops with coconut too and leave to set.<\/p>\n<h3>Raspberry jelly <\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/06\/raspberry-jelly-dessert-recipe-how-to-make-550x413.jpg\" alt=\"raspberry jelly recipe natural\" width=\"550\" height=\"413\" class=\"aligncenter size-large wp-image-55795\" data-wp-pid=\"55795\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/raspberry-jelly-dessert-recipe-how-to-make-550x413.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/raspberry-jelly-dessert-recipe-how-to-make-300x225.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/raspberry-jelly-dessert-recipe-how-to-make-768x576.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/raspberry-jelly-dessert-recipe-how-to-make-400x300.jpg 400w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n(makes 30 circles of raspberry gel)<br \/>\n13 gelatine sheets bloomed in a bowl of cold water<br \/>\n600g (21.16 ounces) or 4 1\/4 cups frozen raspberries pureed and strained to remove pips<br \/>\n70g (2.47 ounces) caster sugar<\/p>\n<p>Heat 1\/3 of the puree with the sugar.  Squeeze the excess water out of the gelatin and add it to the hot puree stirring until it is dissolved.  Add the remaining puree and mix well.  Pour into a tin lined with plastic wrap, my tin was 23cm (9.06 inches) square.  Place in the freezer for 1 hour to set.  You can just put it int he fridge but you&#8217;ll need to wait a bit longer for it to set.  <\/p>\n<p>Using a 3.5 cm (1.38 inches) cookie cutter cut out discs of raspberry jelly.<\/p>\n<h3>Coconut Cookie Base<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/06\/cocnut-biscuit-base-how-to-make-550x291.jpg\" alt=\"cocnut biscuit base how to make\" width=\"550\" height=\"291\" class=\"aligncenter size-large wp-image-55791\" data-wp-pid=\"55791\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/cocnut-biscuit-base-how-to-make-550x291.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/cocnut-biscuit-base-how-to-make-300x159.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/cocnut-biscuit-base-how-to-make-768x407.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/cocnut-biscuit-base-how-to-make-400x212.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/cocnut-biscuit-base-how-to-make.jpg 1843w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n(makes 22 cookies)<br \/>\n150g (5.29 ounces) or 2\/3 cup butter<br \/>\n100g (3.53 ounces) or 3\/4 cup icing sugar<br \/>\n40g (1.41 ounces) or 1\/2 cup coconut<br \/>\n1 egg<br \/>\n260g (9.17 ounces) or 1 2\/3 cup flour<br \/>\n2g (0.07 ounces) baking powder<\/p>\n<p>Preheat the oven to 180C (356 degrees Fahrenheit).<\/p>\n<p>Beat together the butter icing sugar and coconut.  Add the egg and mix well to combine.  Finally add int he flour and baking powder and continue to mix until it clumps into a ball.<\/p>\n<p>Roll out on some non-stick baking paper.  Topping with plastic wrap while you roll will make this process easier.<\/p>\n<p>Cut 6.7cm (2.64 inches) circles and bake in the oven until golden.<\/p>\n<h3>Chocolate Glaze Recipe<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/06\/chocoalte-glaze-recipe-how-tp-make-550x267.jpg\" alt=\"chocolate glaze how to make\" width=\"550\" height=\"267\" class=\"aligncenter size-large wp-image-55788\" data-wp-pid=\"55788\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocoalte-glaze-recipe-how-tp-make-550x267.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocoalte-glaze-recipe-how-tp-make-300x145.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocoalte-glaze-recipe-how-tp-make-768x372.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocoalte-glaze-recipe-how-tp-make-400x194.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocoalte-glaze-recipe-how-tp-make.jpg 1845w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n20g (0.71 ounces) or 1Tbsp and 1tsp powdered gelatin bloomed in 90g (3.17 ounces) (3.17 ounces (89.87 grams)) or 1\/3 cup cold water<br \/>\n200g (7.05 ounces) or 3\/4 cup plus cream (35% fat)<br \/>\n300g (10.58 ounces) or 1 1\/3 cup sugar<br \/>\n90g (3.17 ounces) or 1\/3 cup additional water<br \/>\n100g (3.53 ounces) or 3\/4 cup plus cocoa powder<br \/>\n250g (8.82 ounces) or 2\/3 cup plus glucose syrup<\/p>\n<p>Pour the gelatin into the water, stir in and set aside to bloom. Put the sugar, additional water and cream into a bowl and heat until sugar is dissolved. Sift in the cocoa powder, making sure there are no lumps, then whisk in really well. Add the bloomed gelatin, stir until it has melted in. Lastly add the glucose syrup and stir in. Allow the glaze to cool down before pouring it on top of the dessert.<\/p>\n<h3>Chocolate Mousse Recipe<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/06\/chocolate-mousse-how-to-make-550x340.jpg\" alt=\"how to make chocolate mousse\" width=\"550\" height=\"340\" class=\"aligncenter size-large wp-image-55790\" data-wp-pid=\"55790\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocolate-mousse-how-to-make-550x340.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocolate-mousse-how-to-make-300x185.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocolate-mousse-how-to-make-768x474.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocolate-mousse-how-to-make-400x247.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocolate-mousse-how-to-make.jpg 1560w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\n8 gelatine sheets, bloomed in a bowl of cold water<br \/>\n600ml cream<br \/>\n4 egg yolks<br \/>\n75g (2.65 ounces) or 1\/3 cup sugar<br \/>\n55ml or 1\/4 cup water<br \/>\n200g (7.05 ounces) milk chocolate<br \/>\n100g (3.53 ounces) dark chocolate<\/p>\n<p>Whip the cream to soft peaks and place in the fridge.<br \/>\n<img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/06\/chocolate-mousse-how-to-make-2-550x309.jpg\" alt=\"how do you make chocolate mousse\" width=\"550\" height=\"309\" class=\"aligncenter size-large wp-image-55789\" data-wp-pid=\"55789\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocolate-mousse-how-to-make-2-550x309.jpg 550w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocolate-mousse-how-to-make-2-300x169.jpg 300w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocolate-mousse-how-to-make-2-768x432.jpg 768w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocolate-mousse-how-to-make-2-400x225.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/chocolate-mousse-how-to-make-2.jpg 1832w\" sizes=\"(max-width: 550px) 100vw, 550px\" \/><br \/>\nPlace the yolks, sugar and water over a double boiler and whisk until it is pale, frothy and hot.  Add int he gelatin and allow to dissolve and whisk again.  Melt the chocolate and stir in about half of the egg yolk mixture.  Once that is smooth pour it into the egg yolks and mix them together.<\/p>\n<p>Add 1\/3 of the cream to the chocolate mixture and whisk through.  Then pour that into the rest of the cream and fold it through gently so you keep as much air in your mousse as possible.<\/p>\n<h3>Assembly<\/h3>\n<p>Pour some mousse into a hemisphere <a href=\"https:\/\/www.amazon.com\/gp\/product\/B00FBRW23U\/ref=as_li_tl?ie=UTF8&#038;tag=howtocookthat-20&#038;camp=1789&#038;creative=9325&#038;linkCode=as2&#038;creativeASIN=B00FBRW23U&#038;linkId=4ee4031d9e7c4e63cf9e18d419ce507b\" title=\"Hemisphere mold link\">molds<\/a> and add a disc of raspberry jelly in the middle of each dessert.  Level off the tops and place them in the freezer overnight.  Remove from the molds and glaze (see video for demonstration).  Add to the top of a cookie base and wrap with marshmallow.  You may also like to decorate it with a few gold and silver cachous.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.howtocookthat.net\/public_html\/wp-content\/uploads\/2017\/06\/entremet-dessert-recipe-reardon-550x309.jpg\" alt=\"entremet dessert recipe\" width=\"550\" height=\"309\" class=\"photo\" data-wp-pid=\"55792\" \/><br \/>\n<h7 class=\"updated\">Copyright \u00a9 2017 Reardon Media Pty Ltd.  All rights reserved. <\/h7><a href=\"https:\/\/www.howtocookthat.net\">How To Cook That<\/a>\n<\/div>\n \n<h4 align=center>My Cookbook<\/h4>\n<p align=center>\n<a href=\"https:\/\/www.howtocookthat.net\/public_html\/cook-crazy-sweet-creations-cookbook-ann-reardon\/\" target=\"_blank\"><img decoding=\"async\" width=\"40%\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2021\/03\/hardcover-book-mockup-of-a-woman-reading-3409-el1.png\" alt=\"ann reardon crazy sweet creations cookbook\" title=\"Crazy Sweet Creations Cookbook\" style=\"opacity: 0.8; -moz-opacity: 0.8;\" class=\"fade\" \/><\/a>\n<\/br>\nStores that sell my book listed by country:  \n<a href=\"http:\/\/bit.ly\/ARcookbook\" rel=\"nofollow\" target=\"_blank\">http:\/\/bit.ly\/ARcookbook<\/a>\n<\/br>\nAll recipe quantities in the book are in grams, ounces and cups.<\/p>","protected":false},"excerpt":{"rendered":"<a href=\"https:\/\/www.howtocookthat.net\/public_html\/marshmallow-spiral-entremet-dessert\/\"><img width=\"150\" height=\"150\" src=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/entremet-dessert-recipe-reardon-150x150.jpg\" class=\"alignleft tfe wp-post-image\" alt=\"entremet dessert recipe\" decoding=\"async\" loading=\"lazy\" srcset=\"https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/entremet-dessert-recipe-reardon-150x150.jpg 150w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/entremet-dessert-recipe-reardon-100x100.jpg 100w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/entremet-dessert-recipe-reardon-400x400.jpg 400w, https:\/\/www.howtocookthat.net\/wp-content\/uploads\/2017\/06\/entremet-dessert-recipe-reardon-1200x1200-cropped.jpg 1200w\" sizes=\"(max-width: 150px) 100vw, 150px\" data-wp-pid=\"55792\" \/><\/a><p>&nbsp; Happy Friday! It&#8217;s time for an indulgent dessert and this week we are having a coconut marshmallow spiral wrapped around a chocolate mouse coated in chocolate glaze with a raspberry jelly in the centre all sitting on a coconut biscuit base. It has the crunch, gel and creamy mousse textures as well as a nice balance of flavors. If you&#8217;re not up for the challenge you might like to try just the mousse on<\/p>\n","protected":false},"author":1,"featured_media":55792,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1654,142,145],"tags":[31,233,546,545,234,1630,2775,175,952,227,2788,2789,2790],"_links":{"self":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/55781"}],"collection":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/comments?post=55781"}],"version-history":[{"count":6,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/55781\/revisions"}],"predecessor-version":[{"id":61081,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/posts\/55781\/revisions\/61081"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media\/55792"}],"wp:attachment":[{"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/media?parent=55781"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/categories?post=55781"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.howtocookthat.net\/public_html\/wp-json\/wp\/v2\/tags?post=55781"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}