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

Untitled-1_01-Oct-21-2020-07-45-04-78-PM

 

 

RELATED

Josh Emett in the Superette Kitchen

Last week we welcomed the incredible Josh Emett and his amazing wife Helen into the Superette Kitchen to surprise our staff at our monthly team breakfast. Check out all the ...
READ MORE

Ottolenghi's Roasted Pork Belly with Orange & Star Anise

We’re bringing out all those recipes that we’ve popped in the too hard basket time and time again. Being at home means the oven can stay on longer so this week we’ll be trying ...
READ MORE