Bountiful Bar
With a plain piping tip, pipe the Passion Fruit Marshmallow onto the prepared Coconut Base rectangles and allow to crystallize overnight in a cool room.Enro
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Ingredients
- 150g sugar
- 75g water
- 225g glucose
- 300g dessicated coconut
- 15g coconut rum
- 340g sugar
- 25g SOSA powdered gelatin (220 bloom)
- 110g invert sugar
- 100g
- 25g water
- 90g passion fruit purée
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