Ingrédients pour Viva Puff Squares
- All Purpose Flour
- ½ cup (1 stick) cold unsalted butter, cut into cubes
- Granulated Sugar
- Raspberry Gelatin Powder
- Boiling Water
- Frozen Raspberries
- 10 ounces marshmallows
- ¼ cup milk
- Whipping Cream
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Comment préparer Viva Puff Squares
- **Crust:** In a medium bowl, combine 1 ½ cups all-purpose flour, ½ cup (1 stick) cold unsalted butter, cut into cubes, and ½ cup granulated sugar. Use a pastry blender or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs.
- Press the crumb mixture firmly into the bottom of an ungreased 9x9 inch baking pan. Bake at 325°F (165°C) for 15-20 minutes, or until lightly golden.
- **Filling:** In a small bowl, sprinkle 1 packet (1 ¼ teaspoon) unflavored gelatin over ¼ cup cold water. Let stand for 1 minute to soften.
- Stir the gelatin mixture over low heat until completely dissolved. Remove from heat and stir in 2 cups fresh raspberries (or 1 (10-ounce) package frozen raspberries, thawed).
- Refrigerate until the mixture thickens to a syrupy consistency, about 2-3 hours.
- Pour the raspberry filling evenly over the cooled crust. Return the pan to the refrigerator to chill and set completely.
- **Marshmallow Topping:** In the top of a double boiler or a heatproof bowl set over a pan of simmering water, melt 10 ounces marshmallows with ¼ cup milk, stirring occasionally until smooth.
- Remove from heat and let cool slightly.
- In a separate bowl, beat 1 cup heavy cream with an electric mixer until stiff peaks form.
- Gently fold the whipped cream into the cooled marshmallow mixture until just combined.
- Spread the marshmallow mixture evenly over the set raspberry filling. Refrigerate for at least 2 hours, or until set.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
142g
Fat
64g
Carbs
18g