Raspberry & Rose Petal Rocky Road

We’re satisfying our sweet tooth this week with this incredible rocky road from the one and only Donna Hay.

raspberry_and_rose_petal_rocky_road

 

INGREDIENTS | Makes 28

– 28 Large Square Marshmallows

– 800g Dark Chocolate, Melted

– 1 Tablespoon Slivered Pistachios

– 2 Tablespoons Freeze-Dried Raspberries, Crushed +

– 1 Tablespoon Dried Rose Petals ++

 
METHOD

– Arrange the marshmallows side-by-side in a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper. 

– Pour over the chocolate and gently tap the tin. Sprinkle with the pistachio, raspberry and rose petals. 
– Refrigerate for 30 minutes or until set. Cut into bars to serve.

TIPS + TRICKS:

+ Find freeze-dried raspberries in gourmet food stores.

++ Find dried rose petals in selected delis and cake decorating stores.

+++ You can store rocky road in a cool, dark place for up to one week. 

 

SHOP COOKBOOKS

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