This is an adults only kinda rocky road, not overly sweet, and with dark chocolate and goji berry jelly you can enjoy it all to yourself.
I had a too-late thought that pistachio nuts instead of peanuts would make this extra Christmas-sy but I think I would prefer the taste of the peanuts anyway.
I have made this as the sweet part of our home-made Christmas gift bundle this year. But make sure you leave 1 or 2 for yourself!
I used a 23 x 23 cm square tin for the marshmallow and again for the rocky road.
Start with the goji berry jelly:
1/2 cup goji berries
1 cup of boiling water
3 tbs gelatine powder
Place the goji berries in a shallow dish, and pour the water over the top. Leave to soak for at least 30 minutes.
*final steps further down
Meanwhile, start on the marshmallow:
1 1/2 cups caster sugar
2 tbs gelatine powder
1 teaspoon vanilla extract
These quantities made a little extra than I needed – I cut up 250 g (about 2/3) to use in the rocky road. I started the maths – but it made weird values. With the leftover 1/3 you could just eat, or toast some coconut and roll the cut pieces of leftover marshmallow with that as a tasty treat.
Line base and sides of your tin with baking paper, allowing a 2cm overhang at both long ends.
Combine sugar and 2/3 cup hot water in a saucepan over medium heat. Cook, stirring, for 3 minutes or until sugar dissolves and syrup is clear.
Using a fork, combine gelatine and 2/3 cup cold water in a jug. Pour into hot sugar syrup.
Cook, stirring, for 2 to 3 minutes or until gelatine has dissolved and mixture is clear.
Pour into bowl of an electric mixer. Set aside to cool to room temperature (about 30 minutes)
*While this mixture is cooling, finish the goji berry jelly:
Using an electric whizz, blitz the goji berry and water mixture until goji berries are all blended. Using a fork, mix through the 3 tbs of gelatine powder. Put the goji berry and gelatine mixture into a saucepan on low heat until gelatine powder is dissolved.
Pour the mixture through a fine sieve into a jug. Use a spatula to quicken the process. Transfer to a shallow dish or plastic container (something where you can have the liquid sitting about 1-1.5 cm high). Leave in the fridge until set, and get back to the marshmellow:
**Check that the marshmellow mixture has cooled (if it hasn’t whack it in the freezer for 5 minutes or so). Using an electric mixer, beat sugar and gelatine mixture on high for 6 to 10 minutes or until very thick. Add vanilla and beat for 1 minute.
Spread into prepared pan. Smooth top. Set aside, at room temperature, for 1 hour or until set. Lift onto a board. Using a wet knife, cut marshmallow into desired sized squares.
2/3 cup shredded coconut
140 g roasted and salted peanuts (pistachios would add a Christmas colour feel). I bought ones that were already roasted and salted. If you buy just peanuts, make sure you roast and salt them.
250 g of your marshmallow cut into desired sized squares.
all of the goji berry jelly you made cut into 1 cm cubes.
600 g dark chocolate (I used Lindt 78%)
Line your square tin with baking paper and set aside.
If you need to toast your peanuts, spread them onto a baking tray and bake in the oven (200 degrees Celcius) for 2-3 minutes or until lightly golden. Check and a give a shake at the half way mark. When ready cover with salt to taste.
Toast the shredded coconut over medium heat until lightly golden. About 1-2 minutes. Give it a bit of a shake every now and then so it browns evenly.
Set aside to cool off.
In a large bowl, combine coconut, peanuts, marshmallow and goji berry jelly cubes.
Place chocolate in a heatproof bowl over a saucepan of simmering water (make sure the base of the bowl doesn’t touch the water).
Stir until chocolate has melted. Remove bowl from the pan.
Pour melted chocolate over the marshmallow mixture. Using a rubber spatula, mix until evenly combined.
Scrape marshmallow mixture into your prepared tin and spread out evenly.
Place in the fridge for 20 mins to set.
When set, cut into cubes. I cut into 6 strips and then each strip about 5-6 cubes.