Directions
- 1Make marshmallow infusion: Add 4 tablespoons of marshmallow root to 4 cups of water. Let it infuse overnight and strain it the next day.
- 2In a mixing bowl, combine 1/2 cup of the infusion with 1 tablespoon of agar powder (or 2 1/2 tablespoons of gelatin). Let it bloom for 10 minutes.
- 3In a pot, boil another 1/2 cup of the infusion with 1 cup of sweetener and a pinch of salt for 9 minutes on medium-high heat.
- 4Pour the boiling mixture into the mixing bowl with the bloomed agar/gelatin.
- 5Add 1/2 tablespoon of vanilla extract, 1/2 tablespoon of slippery elm, 2 tablespoons of matcha, and 5 drops of food-grade peppermint oil to the mixing bowl.
- 6Combine the ingredients on low, then mix on high for 9 minutes.
- 7Add parchment paper to your molds and dust with arrowroot powder.
- 8Pour the mixture into the molds.
Ingredients
- 4 tablespoons marshmallow root
- 4 cups water
- 1 tablespoon agar powder or gelatin
- 2.5 tablespoons agar powder or gelatin
- 0.5 cup infusion
- 0.5 cup infusion
- 1 cup sweetener
- 1 pinch salt
- 0.5 tablespoon vanilla extract
- 0.5 tablespoon slippery elm
- 2 tablespoons matcha
- 5 drops peppermint oil
- 0 arrowroot powder
Equipment
knifemixing bowlmeasuring spoonsmeasuring cupjarstrainerpotKitchenAid stand mixerparchment paperloaf pans
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