Sort ingredients
ilikegoats
QR Code
Listen
Pdf
Spray a slice tin or lamington tray (at least 30x20cm) with cooking spray and set aside.
In the bowl of a stand mixer, mix together the strawberry puree and gelatine powder.
In a medium/large saucepan, place the water, sugar, and glucose. Cook until the syrup reaches 120 degrees Celsius.
With the mixer on low, gradually pour the sugar syrup into the strawberry mix. Whisk on medium speed for about 3 minutes.
Increase mixer to high speed for about 8 minutes until the marshmallow has tripled in volume.
Pour marshmallow into the prepared tray and leave to set overnight.
Once set, dust a clean work surface with a mixture of potato flour and icing sugar.
Remove the marshmallow from the tin and cut into cubes, dusting with the icing sugar mix.
Line a square baking tin (approx. 22-23cm) with baking paper.
Melt the chocolate in a bowl over simmering water.
Pour about a third of the melted chocolate into the base of the prepared tin.
Scatter in half the marshmallows, one third of the almonds, and freeze dried strawberries.
Cover with another third of the chocolate, then place the remaining marshmallows and another third of the almonds and strawberries.
Cover with the remaining chocolate and scatter over the remaining almonds and strawberries.
Place in the fridge for at least 30 minutes to set.
Once set, cut the rocky road into desired sizes.