Lotus Marshmallow Rice Puff Bars
175g Lotus Organic Rice Puffs
4 tsp powdered gelatine
1 cup water (two half cups)
1 cup Lotus Organic Raw Honey
1 tsp vanilla extract
½ cup Lotus Cornflour, to dust
Mix the gelatine with half a cup of water in a large heat proof bowl. Leave to soften. Meanwhile mix the other half a cup of water and the honey in a small saucepan. Bring to a boil and simmer while stirring for 8 minutes or until it reaches 116°C on a candy thermometer. With the mixer on medium speed, slowly and carefully pour in the hot honey mix over the gelatine.
When all the honey is in, turn the mixer to high and beat for another 10-15 minutes or until gentle peaks form and the bowl has cooled almost to room temperature. Add the vanilla a few seconds before you stop beating then quickly fold the rice puffs through.
Pour into a greased dish of about 50cm square with tall sides, or into patty pans or greased muffin tins. Cover and leave to set for 4 hours or overnight. Turn out and cut with an oiled knife. Dust with cornflour so the bars don’t stick to each other.
Store sealed at room temperature for up to three weeks.