Arnotts Iced VoVo Bitter

We pay recognition to an Aussie unchanging everlasting by transforming the iconic Arnotts Iced VoVo into a delectable tart.

The ingredient of Arnotts Iced Vovo Bitter

• 100g arnottu2019s iced vovo biscuits
• 150g plain sweet biscuits
• 130g unsalted butter melted
• 150g pink marshmallows
• 1 tbsp milk
• 2 drops pink food colouring
• 200ml thickened cream
• 1 tsp vanilla bean paste
• 2 mckenzieu2019s gelatine leaves
• 1 cup frozen raspberries
• 1 3 cup water
• 1 tbsp caster sugar
• 400ml thickened cream
• 2 drops pink food colouring
• 1 tbsp moist coconut flakes

The Instruction of arnotts iced vovo bitter

• to make the base spray a 35x11cm base measurement fluted bitter tin as soon as removable base later canola oil in a food processor blitz sum up biscuits until finely crushed accumulate butter process to combine use a glass to press forward and press incorporation combination firmly exceeding base and sides of prepared tin see notes place in the fridge for 1 hour
• to make marshmallow filling trouble marshmallows and milk in a saucepan exceeding medium low heat for roughly more or less 3 minutes or until the marshmallows melt and the fusion is smooth transfer to a bowl shake up in food colouring set aside protest occasionally for virtually 6 minutes to cool see notes
• use an electric beater to beat cream and vanilla bean epoxy resin in a bowl until final peaks form gently fold half the cream mix into the marshmallow fold in the remaining cream until combined spoon on top of higher than the biscuit base and sleek slick the surface place in the fridge for 2 hours or until firm
• meanwhile to make raspberry jelly place gelatine leaves in a bowl and cover behind cool water set aside for 6 minutes to soften protest the raspberries water and sugar in a saucepan on top of higher than medium low heat for 1 minute or until sugar dissolves bring to a simmer cook stirring occasionally for 2 3 minutes or until raspberries collapse squeeze excess liquid from gelatine leaves and increase be credited with to raspberry mixture rouse until gelatine dissolves strain mixture through a sieve into a bowl discard the seeds see notes set aside stirring occasionally for 25 minutes to cool
• with intent pour the jelly beyond marshmallow place in fridge for 2 hours to set
• to make topping use an electric beater to beat the cream in a bowl until unqualified peaks form excite in food colouring spoon into a piping bag fitted afterward a 1cm fluted nozzle pipe rosettes in 2 rows along the 2 long sides of the tart see notes
• sprinkle taking into consideration coconut flakes

Nutritions of Arnotts Iced Vovo Bitter

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