Marshmallow Pudding

Instructions

Method

1. Put all ingredients A into Inspire Saucepan 2.0L. Stir well before switching on the heat and bring to a boil.

2. Whip up egg whites (Ingredients B) in Speedy Chef with two interval addition of Castor Sugar until meringue achieved Stiff Peak. Do not over-whip.

3. Prepare a bowl of ice-water, pour boiled (A) into That’s A Bowl, and let it sit onto the ice-water. Fold the meringue (B) into mixture (A) until combined. The hot mixture will ‘cook’ the meringue during the folding process.

4. In two small bowls, ladle 1 scoop of folded mixture onto each bowls. Put one or two drops of red coloring on one bowl, and green coloring on another bowl. Mix until color are well combined.

5. Pour White mixture onto Rectangular Treats Keeper 980ml. Covered, and chill in the fridge for 4 hours or until it is completely cooled and set.

6. Remove the pudding from Rectangular Treats Keeper 980ml, cut into rectangular size.

7. When ready to serve, coat cut puddings with desiccated coconut, and stack it up to form a Christmas Tree.