It’s time to embark on a culinary escapade that will bring colorful streets and sweet delights right to your own kitchen! Picture yourself wandering through bustling markets where vibrant snacks are stitched together with the tales of the artisans who made them. The Pistachio and Cranberry Marshmallow Slice is not just a dessert; it’s a passport to flavor-packed adventures that will tickle your taste buds and warm your soul.
So, why should you stop everything and make this recipe? Well, not only does it combine the nutty allure of pistachios with the tartness of cranberries, but it also features a fluffy marshmallow topping that melts in your mouth like a breeze from the Mediterranean coast. Whether you’re planning a fancy treat for a soirée or just want to indulge yourself on a lazy afternoon, this slice will transport you across continents with every bite.
How to make Pistachio and Cranberry Marshmallow Slice
Ingredients:
- 110g (2/3 cup) pistachio kernels, coarsely chopped
- 100g (2/3 cup) dried cranberries, coarsely chopped
- 4 Weet-Bix biscuits
- 65g (1 cup) shredded coconut
- 150g (1 cup) self-raising flour
- 100g (1/2 cup, firmly packed) brown sugar
- 200g butter, melted, cooled slightly
- 250ml (1 cup) thickened cream, whipped
- 1 tbsp shredded coconut, extra
- 220g (1 cup) caster sugar
- 3 tsp gelatine powder
- 1 tsp vanilla extract
- Pink food coloring gel, to tint
Directions:
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Preheat and Prepare the Pan: Start your journey by preheating your oven to 180 degrees C (or 160 degrees C fan forced). Grease up a 5cm-deep, 20 x 26cm roasting pan, and line it with baking paper. This is where the magic will happen! In a bowl, combine the coarsely chopped pistachios with the cranberries, reserving a handful to garnish your final masterpiece.
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Crush and Mix: Grab those Weet-Bix and crush them into a fine texture that will set the stage for your slice. In a large bowl, mix in the shredded coconut, self-raising flour, and brown sugar, followed by the pistachio and cranberry mixture. Then, add your melted butter like it’s a secret sauce and stir until it’s all combined. Press this delicious mixture into your prepared pan, and bake for 15 minutes until it’s lightly golden. Let that warm aroma fill your kitchen while you patiently let it cool.
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Create the Marshmallow Topping: For the grand finale, mix caster sugar and water in a saucepan. Keep it at a low heat just long enough for the sugar to dissolve, then let it reach a boiling point for 3 minutes—this is where the adventure really heats up!
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Gelatin Magic: Soak the gelatine in water until it’s as spongy as a cloud, then invite it into the sugar mixture and stir until dissolved. Cool it slightly, but not too cool—imagine it getting cozy but not falling asleep!
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Whisking Whimsically: Strain the delightful gelatine mixture into a mixer bowl, add a dash of vanilla, and whisk it first on low, then medium, and finally crank it up to high. Your goal here is thick, fluffy marshmallow magic! Once it’s reached that heavenly texture, add a few drops of pink food dye to give it life, and pour it over your Weet-Bix base.
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Chill Out: Now comes the hard part (kidding): Refrigerate your creation for a solid 6 hours until it’s set. Trust me; this is the moment when the anticipation builds. Once it’s ready, cut it into squares, pipe on some whipped cream, and sprinkle with your reserved cranberries and extra coconut for that Instagram-ready touch!
How to Serve Pistachio and Cranberry Marshmallow Slice
Serve this sweet symphony cut into squares with a dollop of whipped cream that’s as fluffy as the clouds above a summer festival. Pair it with a refreshing beverage, perhaps a sparkling elderflower spritz or a bold cup of chai, and get ready to impress everyone around you with your culinary prowess!
How to Store Pistachio and Cranberry Marshmallow Slice
Keep your slice from bouncing away into the sunset by storing it in an airtight container in the refrigerator. It will stay delicious and fresh for up to five days—perfect for when the midnight sweet cravings hit!
Tips to Make Pistachio and Cranberry Marshmallow Slice
- Crush wisely: Don’t pulverize the Weet-Bix too finely; we want some character in that base!
- Gelatin precision: Make sure the gelatine is fully dissolved to ensure your marshmallow is smile-inducing and heavenly.
- Flavor explosion: Feel free to substitute or add ingredients! Try adding some orange zest for a citrus twist or even some dark chocolate chunks for those indulgent moments.
Variations
- Nutty Preference: Swap the pistachios for almonds or walnuts for a different nutty flavor journey.
- Berry Best: Use dried cherries or blueberries instead of cranberries for a fruity spin that offers a whole new vibe.
- Chocolate Dream: Stir in cocoa powder for a luscious chocolate marshmallow topping that’s obviously the dream of every sweet-toothed wanderer.
FAQs
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Can I use fresh cranberries?
While fresh cranberries would be a tart delight, dried cranberries work best for this recipe. They keep their shape and sweetness! -
Why is my marshmallow not setting?
Ah, the classic too-cool conundrum! Make sure the gelatin is well dissolved and that you didn’t skip the chilling step. If it’s not set after 6 hours, let it chill a bit longer. -
What if I can’t find Weet-Bix?
No worries! Any crunchy cereal can work; just adjust the quantity so it matches the texture. Think about rice bubbles or oat biscuits for a substitution.
Unleash your inner adventurer and whisk your friends and family away on a sweet journey with this Pistachio and Cranberry Marshmallow Slice! One bite can spark stories, laughter, and memories that’ll linger long after the last crumb has been devoured. Happy cooking!
Pistachio and Cranberry Marshmallow Slice
Ingredients
Method
- Preheat your oven to 180 degrees C (160 degrees C fan forced) and grease up a 5cm-deep, 20 x 26cm roasting pan, lining it with baking paper.
- In a bowl, combine the coarsely chopped pistachios with the cranberries, reserving a handful to garnish.
- Crush the Weet-Bix into a fine texture.
- In a large bowl, mix the crushed Weet-Bix with shredded coconut, self-raising flour, and brown sugar, then add the pistachio and cranberry mixture.
- Stir in the melted butter until well combined, then press the mixture into the prepared pan.
- Bake for 15 minutes until lightly golden, then let cool.
- In a saucepan, combine caster sugar and water and heat until the sugar dissolves.
- Bring the mixture to a boil for 3 minutes.
- Soak the gelatine in water and add it to the sugar mixture, stirring until dissolved. Let it cool slightly.
- Strain the gelatine mixture into a mixer bowl, add vanilla, and whisk starting on low, moving to high until thick and fluffy.
- Add pink food coloring and pour the marshmallow over the Weet-Bix base.
- Refrigerate for at least 6 hours until set. Cut into squares and top with whipped cream, reserved cranberries, and extra coconut.