Ribena Marshmallow Cake (No Bake, No Whip) - by Connie Ng

Recipe from Miki's food
Ribena Marshmallow Cake (No Bake, No Whip) 利宾纳棉花糖蛋糕, 免烤, 无需搅拌器


150g Digestive Biscuit (crushed)
60g Unsalted Butter (softened)

Marshmallow Filling:
200g Marshmallow
250ml Fresh Milk
200ml Whipping Cream
2tsp Gelatin

Ribena Topping:
130ml Water
3tsp Gelatin
90ml Ribena Blackcurrant

1. Combine crushed biscuit and butter in a bowl. Spread onto a tart pan or cake pan with removable base. Refrigerate untill set. About 2 hours.

2. Put all marshmallow filling ingredients into a pot. Simmer over low heat, keep stirring until the marshmallow and gelatin are dissolved.

3. Pour onto the chilled crust. Refrigerate until set. About 2 hours.

4. Measure water into small bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside for 10 minutes. Place bowl in a large bowl of hot water. Once the gelatin melts, remove from hot water and set aside to cool to room temperature.

5. Stir in Ribena cordial and pour this over the marshmallow cake. Chill until set.

6. Serve chilled.

Fiona Lau

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