Recipe Centre
Marshmallow cones with sherbet
Ingredients
SHERBET
280 g
icing sugar
15 ml
tartaric acid
15 ml
bicarbonate of soda
24
ice cream cones
TOPPING
500 g
marshmallows
hundreds and thousands
Method:
Sift the icing sugar, tartaric acid and bicarbonate of soda together three times.
Fill each ice cream cone with 15 ml of the sherbet. (Make holes in an upturned cardboard box and stand the cones in the holes to make it easier to fill them.)
Microwave 10 marshmallows at a time for 50 seconds at 100 per cent power.
Stir well before filling each cone with the melted mixture.
Sprinkle with hundreds and thousands at once.
Leave until the marshmallow mixture has set.
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