The original recipe is for a Peanut Marshmallow Tart with a chocolate biscuit and butter base which I ripped out of a Courier Mail newspaper. With limited time, I decided to make the filling only as a mousse which set beautifully. My sons know I need honest feedback and so one said, “you should have used smooth peanut butter” and I should have, as the recipe called for smooth but I only had crunchy in the house. My other son quietly said, “there were no marshmallows in it” as he had been looking for the chunks of marshmallow in the mousse that he imagined because after all the name of the recipe says so. So with this feedback I promise to use smooth peanut butter next time and have deleted marshmallow from the recipe title. But you could always stir through at the end additional cut marshmallows to add texture to the mousse. Ingredients 32 vanilla marshmallows, cut into smaller pieces 2 tablespoons milk 3/4 cup smooth peanut butter 300 ml thickened cream 1/2 teaspoon vanilla extract 1/4 cup salted roasted peanuts, roughly chopped Method Place marshmallows, milk and peanut butter in a saucepan over medium-low heat. Cook, stirring for 10 minutes or until melted and smooth. Transfer mixture to a bowl and stand for 5- 10 minutes to cool. Using an electric mixer, beat cream and vanilla until soft peaks form. Add 1/4 cream to marshmallow mixture. Stir to combine. Fold through remaining cream. Spoon mixture in serving dishes and refrigerate for 3-4 hours or until set. Sprinkle with chopped peanuts.
I think sometimes we (parents of Coeliac children) feel we have to make everything gluten free from scratch. That somehow this will prove how good a parent we are or how well we are doing with getting our heads around gluten free meals or how much we love our Coeliac child because we are willing to go the extra distance for them.
We do however need a night off occasionally and this is when we shouldn’t feel guilty about making a cake or dessert from a packet mix.
So if you need a night off, give Chef’s Kitchen a try.
Found in the Dessert Aisle of the Coles Supermarket, Chef’s Kitchen has a range of quick and easy desserts from mousses to parfaits to panna cottas.
The Butterscotch Mousse and Coconut Parfait are gluten free by ingredient and with a cup of milk and an electric beater, you can whip up a delicious dessert quickly. My taste testers prefer the Butterscotch Mousse over the Coconut Parfait.
A good pantry item for those days when you have run out of ideas and time. Also simple enough for your children to make.