Marshmallow cones with sherbet


Ingredients 8
Servings 24
Time

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.
 

Read more on: microwave
 

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