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Vanilla Yogurt Mousse with Strawberry Marshmallow

Thursday, July 22, 2010

This is a really delightful summer dessert with smooth and creamy texture that uses fresh blueberries, vanilla yogurt and strawberry-flavoured marshmallow.

  • 125 g Vanilla yogurt
  • 60 ml Whole milk
  • 80 g Strawberry flavoured mini marshmallow
  • 50 g Fresh blueberries
  1. Place strawberry marshmallows, vanilla yoghurt, and whole milk in a pot. Heat the mixture over the slow flame until the marshmallows are melted and all the ingredients are well-combined. Remove and cool.
  2. Divide half of the fresh blueberries into two serving glasses, and slowly pour in the mousse. Cover and chill for an hour until set. Arrange the rest of the blueberries on the top of the mousse. Serve.
Vanilla Yogurt Mousse With Strawberry Marshmallow
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Strawberry Marshmallow Mousse

Friday, July 09, 2010

This recipe was really easy, quick to make and tasted wonderful. The combination of the delicate flavour and pleasant tartness of the strawberries with the creaminess and sweetness of the marshmallows is unbeatable!

  • 280 g Fresh strawberries, halved if large
  • 25 g Vanilla sugar
  • 100 ml Water
  • 140 g Mini marshmallows
  • 200 ml Double cream
  1. Put all but 3 strawberries into a pan along with the water and the sugar. Over a medium heat, cook strawberries until soft enough to mash, about 3 minutes. Take off the heat and squash the berries, using a fork, until pulpy. Add the marshmallows, then stir them into the hot strawberries until they dissolve. Leave to cool.
  2. Whip the cream until it holds its shape. Fold the cream into the cooled strawberry mix, then spoon into one bowl or separate pots and chill for about 2 hours, or until set. Cut the reserved strawberries in half and use to decorate.
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Crunchy Marshmallow Brownies

Tuesday, December 15, 2009


A delicious chocolate marshmallow brownies with a kick! This recipe is inspired by Kristy@My Little Space. I must warn you, this is a 100% calorie bomb!

BatterTopping
  • 110 g German #405 flour
  • 2/3 tsp Baking powder
  • 1 g Salt
  • 200 g 70% Bio dark chocolate
  • 120 g Butter
  • 3 Eggs
  • 220 g Sugar
  • 1 tsp Vanilla extract
  • 25 g White chocolate couverture
  • 125 g 60% Lindt dark chocolate
  • 90 g Peanut butter
  • 10 g Butter
  • 1 cup Cornflakes with honey and nuts
  • 42-48 Marshmallow
  1. In a large bowl, sift together flour, baking powder, and salt. Grease a 20x30cm baking pan with some butter. Preheat the oven to 180C/350F.
  2. Melt butter and chocolate over a double boiler, stir until smooth and remove from heat. Blend in sugar, eggs and extract. Gradually sift in the flour mixture and combine until incorporated. Spread the batter into the prepared pan and bake in the middle rack of oven for about 25 minutes. Remove and cover the top with marshmallow squares. Return it to the oven and bake for another 3 minutes. Remove and cool completely on a wire rack.
  3. Meanwhile prepare the topping. Over a double boiler melt white chocolate couverture, dark chocolate, peanut butter and butter. Mix in the cornflakes. Spread the chocolate mixture onto the baked marshmallow. Allow it to set and cut into 12 squares.


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Marshmallow Cheesecake

Tuesday, March 10, 2009


The Marshmallow is a confection that, in its modern form, typically consists of sugar or corn syrup, water, gelatin that has been softened in hot water, dextrose, and flavorings, whipped to a spongy consistency. Wikipeida

IngredientsFilling
  • 1 layer 8-9 inch Sponge cake
  • 200 g Wafer Rolls
  • 10 Chocolate leaves
  • Chocolate letters
  • 1-2 tbsp Hazelnut crocant
  • 200 g Marshmallows(preferable 300 grams)
  • 120 ml Milk
  • 250 g Philadelphia balance cream cheese, softened
  • 1 Egg yolk
  • 1/2 tbsp Lemon juice
  • 200 g Whipping cream
  1. In a saucepan on low heat, combine marshmallows and milk. Cook until marshmallows are melted, and mixture starts to boil. Remove from heat. If using 200 grams of marshmallow, I would suggest adding 1 teaspoon of gelatin powder into the mixture.
  2. In a large bowl, beat cream cheese until smooth. Stir in egg yolk. Fold in 1/3 of the melted marshmallow mixture, then quickly fold in remaining marshmallow until no streaks remain. Stir in lemon juice. Beat cream until soft peaks form in another bowl. Fold the whipped cream into the cream cheese mixture until combined.
  3. Place the sponge cake in a mousse ring on a serving plate, surround with wafer rolls, then spread the cheese mixture into it. Chill overnight or at least 3 hours. Decorate with chocolate and hazelnut crocant.

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