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This sweet treat is soft, chewy, bitty and crispy all at the same time, turning to a fudgy melt-in-your-mouth flavour, and a seeming contradiction of textures that makes it all the more interesting.
Ingredients:
140g mini marshmallows
85g Rice Krispies
50g crumbled halva
40g tahini
30g unsalted butter
10g sesame seeds
½ tsp vanilla extract
Pinch of salt
Method:
Grease and line a 6-inch round or square springform tin or baking tray.
In a non-stick saucepan melt the butter over a medium heat. Then add the marshmallows, tahini, vanilla & salt.
Once this is melted add the halva and rice krispies. Make sure the rice krispies are all coated. Transfer mixture to the prepared tray and press down so surface is even. Sprinkle over the sesame seeds.
Allow to cool and set, then remove from tray and cut to desired sizes.
Enjoy!
Gaby Van Clarke
None of us know what’s going to take us out. Life’s full of surprises. But we do know that the body starts to degenerate from about age 30 (more cells destroyed than created, barring excess weight gain) and also, crucially, that we can affect the speed of that ageing process.
Introduced by Portuguese merchants in the 16th century, and adapted over time to suit Japanese tastes, this light bouncy sponge is considered a traditional Japanese speciality. More delicate and airy than a regular sponge cake, castella ( カステラ, kasutera) is famous for a fine and moist crumb.
