- 15mins + chilling
- 2 cups (440g) caster sugar
- 200ml lukewarm water
- 6 tsp powdered gelatine
- 1/2 cup cold water
- 1 tsp Queen Organic Vanilla Bean Paste
- 2 cups toasted dessicated coconut
Grease and line a 3cm deep, 16.5×26.5cm (base) slab pan, allowing paper to hang over sides.
Combine the sugar and luke warm water into a saucepan and cook over medium heat, stirring constantly, until sugar dissolves. Brush sides of pan with a wet pastry brush to dissolve any sugar crystals. Bring to boil and boil gently, without stirring for 5 minutes until a candy thermometer reaches 110°C.
Sprinkle the gelatine over cold water and stir with a fork to combine. Spoon the gelatine mixture into hot sugar syrup and cook, whisking constantly until the gelatine has dissolved then bring to a gentle boil. Pour into mixer bowl and set aside for 20-30 minutes to cool to room temperature.
Add the vanilla to the gelatine mixture. Assemble the mixer using whisk attachment. Place bowl onto mixer. Slowly turn mixer to AERATE/WHIP setting and whisk for 4½ – 5 minutes, or until the mixture is very thick and white.
Spoon into the prepared pan, smooth surface and set aside to cool. Once set (about 1 hour in fridge, 2 hours room temperature) turn out of the pan and use a wet knife to cut into 24 squares. Toss in coconut and set aside until surface feels dry. Serve.