Marshmallow Cones

Print Recipe

5 from 1 vote

Bring back the fun with these ice cream cones filled with homemade marshmallow and a little sherbet.

Prep Time15

Cook Time5

Resting time and setting time1

Total Time1 20

Course: Dessert

Cuisine: Australian

Servings: servings

Calories: 103kcal

Author: Libby Hakim

Equipment

stand mixer

Ingredients

12 ice cream "cup cones"
1 tablespoon 100s and 1000s

Marshmallow

1 cup caster sugar
1 cup water
1 tablespoon gelatine
1 teaspoon glucose
1 teaspoon vanilla extract

Sherbet

5 teaspoons icing sugar (soft icing mixture), sifted
1 teaspoon citric acid
2 teaspoons bicarb soda
6 teaspoons jelly crystals (any flavour, though traditionally lemon or orange is used)

Instructions

Make up sherbet by combining all of the sherbet ingredients.
Add a teaspoon of sherbet in each of the ice cream cones.
To make the marshmallow, place the gelatine and water in a saucepan and let stand for 5 minutes.
Add the sugar and the gelatine to the saucepan and heat over low-medium heat, stirring, until the sugar is dissolved.
Bring the mixture to the boil and then allow to simmer gently for 5 minutes.
Allow the mixture to cool for 30 minutes.
Pour the mixture into the bowl of a stand mixer. Mix on low speed and gradually increase speed to high. Beat for 5 minutes or until the mixture becomes thick and white in colour. Stir through the vanilla extract.
Pour the marshmallow mixture immediately into the ice cream cones, filling them until they are just full to the top. Smooth the mixture so it is flat across the top.
Sprinkle 100s and 100s on each cone and allow to set.

Nutrition

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