I have always considered myself quite a nice person. I like food of all shapes, flavours and colours. From every country and continent. I don’t discriminate, I am an equal opportunity eater. It’s only the doctors who say I’m intolerant. And certain foods who refuse to tolerate me. They certainly refuse to recognise and respect my right to eat them without major physical discomfort and distress.

Gluten and lactose are not my friends.

Despite the negative attitudes surrounding me from many of those I love best, (cakes, ice cream, hot toast) I decided to become a chef. Not always easy when you live in a bread and milk filled world. I like to think that this has helped me become a better person as I embrace my differences and refuse to let the gluten get me down. I believe InTolerance. I am the InTolerant Chef.

Food should not be about what you can’t eat, but what you can and what you enjoy eating. This blog is about my journey of cooking and eating and discovery. It’s not a definitive guide to allergy awareness nor do my intolerances make me an expert. Your body is your responsibility, not mine. I only know what works for me.

I can tell you this..... No glutens were harmed in the making of this website.

September 15, 2011

A Bit Of Fluff

This has got to be one of the cheapest treats you could possibly make, ever.

So easy, so cheap, no cooking, no fat but so very delicious! Just the thing when you're running short on cash but want to make a something just a bit special.

When I was younger, my big sister would make marshmallows, flavoured with peppermint and rolled in coconut. I wanted to capture this in a dessert that was just as light and fluffy, but a bit more exciting, so decided to go with a mousse with some fruit marbled through to look nice when cut and served.

200 g Castor Sugar (67.6 cents)

100 g gelatin (35.6 cents)

1 1/2 cups boiling water

Flavourings of choice

Icing Sugar for dusting

This rounds out to be a grand total of $1.03 for the lot. Of course you add flavourings, but you usually have some kind of essence or flavour in the pantry, don't you? Or is that just me? Anyway, a little bottle of concentrated flavour is still very inexpensive, so I stick to my guns of saying this is a fun, cheap dessert, that you can tart up as much as you like.

Line a slice tray with baking paper and dust liberally with sifted icing sugar.

Pour the boiling water over the gelatin, and whisk it to get rid of any lumps.
Add in the castor sugar and whisk again until it's all dissolved.

Let it cool down, then pour it into a stand mixer and whisk until it's light and fluffy, and at least 5 times fluffier. This took my mixer about 10 minutes or so.

Add in your preferred flavouring. I choose raspberry essence, supplemented with frozen raspberries for added yumm.

Pour the mass of fluffiness into the pan, and smooth the top.

Place in the fridge to set firmly.

Cut the marshmallow into nice slabs with a wet knife, being very careful not to mess it up with your fingers.

Sprinkle the top with icing sugar, and eat immediately. Enjoy these for a light dessert, or whenever they take your fancy!

This style of marshmallow mousse is not a keeper. It's best used in a day or so, and always kept in the fridge.

So light and fluffy that it just disappears... like a dream of Summer dissolving in your mouth...

So my Favorite Readers, do you have a favourite budget recipe or two?


  1. such a pretty treat! I bet this would make a lovely addition to a tower of sweets at a high tea!

  2. Ooh I'm all about marshmallows this month too! :D These look gorgeous!

  3. Wow, so impressive! This is awesome :) My favourite budget recipe for two is chocolate self saucing pudding. cocoa, flour, all that simple stuff to make gooey deliciousness.
    Heidi xo

  4. This sounds like a lovely dessert. I just love the color pink.

  5. that looks great!! interesting dessert... would make a good canape idea when cut up to serve nicely hehe... good one! =)

  6. Gorgeous looking treat! Our marshmallows use eggwhites, but this looks much easier!

  7. I need to get some of that raspberry essence. This looks delicious. My boys love marshmallow.

  8. Yum Marshmallows... mmmm :-)
    I hope you are safely out of the way of the chemical explosions we are hearing about????

  9. What a simple and fun treat to make... especially since you can make it any flavour:)

  10. oh wow i didnt know this looked so easy... i thought it was really hard to make.. def. have to put this on my list when its winter..

    mmh.. burnt mashmellows on a fire !!

  11. Crikey, now that does look lovely...and easy! I've never played with gelatin before.

  12. looks kind of like mousse in a block, looks yummy! I'm always a bit sceptical and scared about gelatin- how much, what temperature?? haha.

  13. Yum! I definitely could have used a slice tonight! I have yet to try making marshmallows, I don't know why, but I'll definitely give them a go this summer.

  14. Reminds me of the marshmallow I used to make when I was a kid. I might try this one. Looks wonderful.

  15. This looks fantastic, Bec and is certainly economical - could the jelly part be made with a box of commercial jelly instead? It reminds me a little of something we used to call flummery, which was made with a box of jelly crystals and a can of evaporated milk. The jelly is made as per the instructions and left to set for a while. When it is wobbly, but not fully set the can of milk is whipped into it until it is all light and fluffy. Another cheap treat!

  16. This looks lovely and so easy to make! Where do you get real raspberry essence from? I have never seen it before.

  17. I do not think that lovely raspberry marshmallow mousse would last a whole day or two in my house, it would get eaten immediately! My fav budget (and quick) dessert is egg crepes with maple syrup.

  18. Hello My Dear Readers,

    pink and pretty is definitely a winner it seems! A bit of indulgence now and then is good for the soul... isn't it? :)

    Lisa- What a great idea!

    Lorraine- Maybe it's the 'lighter' weather? :)

    Heidi -Thanks! Ohhh, that does sound yummy

    Quay Po- The light and dark pink do look so pretty together, don't they?

    Winston- Very elegant! Maybe a bit more gelatine to set firmer, and cut into cute shapes?

    Celia- Yours would last longer with the protein I think, this is meant to be eaten quickly, I left it for 4 days, and it was a wee bit flatter looking.

    Sherilyn- It's from a European deli, and actually tastes pretty good.

    Ninehundred- We're fine thanks sweetie! The wind wafted it away from us, even though we live very close. We stayed inside for a couple of days with puffers at the ready :)

    Cassie- That's right, I thought about using coffee dissolved in a tablespoon of water instead, yummm...

    Dolly- So easy indeed, but they wouldn't toast at all well :(

    Cityhippyfarmgirl- Thanks! It's fun to play with, and nice and cheap too, you can use agar if you want it vegan, and that sets at room temperature.

    Shu Han- Exactly! No, it's so easy, don't worry if it doesn't work first time, you don't have to tell anyone!

    JasmyneTea- Sweet and fat free! Let me know how it goes.

    Sleepinghorse- Thanks! It probably is the same you know :)

    Amanda- Yes definitely, but you might have to use more as that's got sugar weight in it as well. I remember making flummery in school! Great idea!

    Amanda- Thanks! I don't know how 'real' it is, but it tastes lovely :) I got it from a European deli, they have a huge range of unusual ones, including herb brandy

    I'm glad you enjoyed Marshmallow Mousse Readers, it seems to have bought back a lot of memories!

  19. Wow, fluff! :D My mom often made a mousse for dessert on Christmas, but she always used a ready mix. It doesn't seem too difficult to make it yourself!

  20. Have you tried making these with agar agar? I love marshmallows and can never find vegetarian ones. The bought ones arent bad.. but they arent great either. :(

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