- 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 60 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.