Heerlike Marshmallow Pynappel tert.
Baie maklik en altyd ‘n treffer.
Heel eerste…vir die van julle wat gedink het dis ‘n taai spul om die marshmalllows te sny…sit ‘n bakkie water langs jou neer…doop ‘n skêr aanmekaar in water voor jy dit sny…geen taaispul nie!!!!
Jy kan ook die klein marshmallows gebruik dan hoef jy niks te knip nie.
1 pakkie tennisbeskuitjies – fyngedruk en gemeng met 100gr gesmelte botter
Druk vas in tertbak en sit in die yskas vir so 20 min
Dreineer solank 1 blikkie “crushed pynappel” Druk die sap goed uit
1/2 of hele pak marshmallows gesnipper (of koop die mini marshmallows)
Meng:
2 koppies cremora met 1/4 kop warm water en klits tot glad
Meng in 1 blikkie kondensmelk
Voeg 1/2 na 3/4 kop suurlemoensap by en meng tot dik
Meng nou die pynappel en gesnipperde / klein marshmallows by
Gooi oor koekiekors
Sit in die yskas vir tenminste 2 ure voor opdiening
Bewaar in die yskas.
Voortrekker Resepte en Boere Rate
]]>O hier kom jy iets oor want dit is sooooo lekker
1 blik kondensmelk
1 blik karamel treat
1 pak mashmallows
2 flakes
2 pakkies tennis beskuitjies
1/2 k suurlemoensap
1 k room
Smeer treat op koekies en plak op mekaar & pak in bak.
Meng kondensmelk en suurlemoensap.
Klits room styf.
Voeg kondensmelk met marshmallow en gebreekte flake by room.
Smeer vulsel oor koekies en herhaal nog n slag.
Laat stol in yskas.
O hier kom ek iets oor want dit is sooooo lekker.
(Boeremeisies Maak Kos)
]]>1 Blik Kondensmelk
1 Kop Room (styfgeklits)
1/2 kop Suurlemoensap
250gr Kersies
125gr Neute
1 pak Marshmallows (ek het die kleintjies gebruik)
1 Pak Vinger beskuitjies (Boudoir)
METODE
Meng kondensmelk, suurlemoensap en styfgeklopte room
Voeg die kersies (gehalveer), neute (kleiner gebreek) en Marshmallow by die kondensmelk mengsel en meng goed
Pak ‘n laag beskuijies, dan die helfte van die vulsel
Weer ‘n laag beskuitjies en eindig met die vulsel
Versier met neute of kersies
Verkoel ten minste 2 ure in die yskas voor gebruik
Bron: Watertand Resepte.
]]>200g Tennis biscuits
60ml Butter
One large bag of Marshmallows (140g)
One 500g pot of Yogurt
Pre-heat the oven to 180°C.
Crush the biscuits and melt the butter.
Mix the biscuits and butter and squish into a tart tin.
Bake for 10 minutes and set to one side.
Place the marshmallows in a heat-proof bowl and microwave for 30 second blasts until
marshmallows are very well melted .
Use a BIG bowl as the marshmallows expand a lot. And make very sure they are properly
melted otherwise your tart won’t set as well and it will have marshmallow bits in it.
When the marshmallows are completely melted, scrape in the tub of yogurt and mix
thoroughly. If you realize that the marshmallows hadn’t completely melted after all, return
the whole mix to the microwave and heat in 15 second blasts, stirring in between, until just
melted. Be careful not to boil the yogurt, though.
Pour into the tart tin and place in the fridge for a couple of hours.
Serves 10-12
Preparation : 20 min
Chilling: 3 hours or overnight
250 ml (1 c) fresh cream, chilled
1 can (385 g) sweetened condensed milk
125 ml (1/2 c) lemon juice
25 marshmallows, cut into pieces
12 maraschino cherries, stems removed
5 ml (1 t) vanilla essence
250 ml (1 c) pecan nuts, roughly chopped
1,5 litres (6 c) crumbled meringue
Whisk the cream until soft-peak stage and set aside.
In a separate bowl mix the condensed milk, lemon juice, marshmallows, cherries and vanilla
essence.
Fold into the cream.
In individual glasses or a deep tart dish, create layers: start with a layer of marshmallow
mixture, followed by nuts then meringue.
Repeat the layers, ending with a layer of marshmallow mixture.
Garnish with the remaining meringue.
Refrigerate for a few hours or until the tart has set.