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RecipeNLG
Gathered
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Pre-diluted honey syrup — Gold Rush, Penicillin, hot toddy, easy mixing
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dome thermometer for grill or smoker lid — monitor pit temperature
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Pre-diluted honey syrup — Gold Rush, Penicillin, hot toddy, easy mixing
Safe bristle-free grill cleaner — no wire bristles in food
Adjustable stand — hold cookbook or tablet at eye level while cooking
Raw unfiltered honey — baking, glazes, tea, cheese boards
Dome thermometer for grill or smoker lid — monitor pit temperature
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Line a 9 x 5-inch loaf pan with plastic wrap and spray with no stick cooking spray. Dissolve gelatine in 1/4 cup warm water in a small bowl. Combine sugar, corn syrup, vanilla, 1/4 cup warm water and a pinch of salt in a small saucepan. Bring to a boil. Reduce heat to low and cook for 1 min. Stir in the dissolved gelatine mixture. Transfer the hot mixture to the bowl of a mixer. Beat with whisk attachment on high speed for 12 mins, until thick and cool. Pour into prepared pan, smoothing the top. Refrigerate until set. For the clover syrup, place honey, vanilla and lime juice in a small saucepan and bring to a boil. Reduce heat to low; simmer for 2 mins. Remove from heat. Preheat the grill on medium heat. Using a hot, wet knife, cut the marshmallow into 1-inch cubes, dipping the knife into hot water in between each cut. Thread 2 or 3 pieces of marshmallow onto each wooden skewer. Grill until golden. Arrange the marshmallow skewers and melon wedges on a serving plate. Drizzle with clover syrup and garnish with mint leaves.