Marshmallow Easter eggs recipe

Make moulds by spreading flour into a meat dish, make the mould indentations by using an egg (boil the egg first and cool if little ones are making the moulds) or deep dessert spoon.

1 T gelatine
½ C hot water
1/2t vanilla
1/4C cold water
1 cup sugar
1 t lemon juice

Put cold water in a bowl, gradually stir in the gelatine, let stand 5 minutes. Put hot water and sugar into a large pot, stir over low heat until sugar is dissolved. Add the gelatine mixture, stir over low heat until the gelatine has dissolved. Bring to the boil, boil gently for 6 minutes. Remove from heat. Cool to lukewarm. Add vanilla and lemon juice, beat on high speed till thick and creamy but still pouring consistency. Colour if desired.

Spoon or pour the mixture into the hollows and leave to set. Put into the fridge to help them firm up. Lift off gently and shake off excess flour. The tops will still be sticky to join them together.

Chocolate coating.
125gm dark chocolate and 60gm kremelta.
Melt chocolate in the top of a double boiler, add kremelta, stir till melted. Remove from heat, cool till lukewarm. Using a fork, dip each egg in to coat evenly. Drain off excess. Roll in coconut or decorate as desired.

Refrigerate until set.

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