Marshmallow sherbet cones

Marshmallow sherbet cones

From
The Artisan Marshmallow
Makes
24
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
24 medium ice-cream cup cones, (see Notes)
1 quantity Super artsy marshmallows
hundreds and thousands or sprinkles, to decorate

Sherbet

Quantity Ingredient
60g icing sugar
2 teaspoons citric acid

Method

  1. To make the sherbet, sift the icing sugar and citric acid together. Place a teaspoon of sherbet in the base of each cup cone.
  2. Prepare the marshmallow mixture as instructed and immediately transfer to a large piping bag fitted with a medium star nozzle. Fill the cup cones with swirls of marshmallow and decorate with sprinkles. Stand for about an hour, until set.

Notes

  • These are best eaten on the day they are made.

    Ice-cream cup cones are flat-bottomed cones, available from supermarkets.

    If you are feeling creative, colour the marshmallow with food colouring and add different flavoured oils. Try green and peppermint, or pink and raspberry.

    For an extra special treat, coat the insides of the cones with melted chocolate!
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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