Neko

What you need:

3 tbsp gelatin

2 cup water

2 cup mango

1 lime squeezed

How to:

1. Combine gelatin and 1 cup water and let bloom for five minutes.

2. In a blender combine mango and lime juice until a puree.

3. Transfer to a saucepan with 1 cup water and gelatin. Stir on a low heat.

4. Transfer to moulds of choice and place in fridge for 1 hour or until set

Equipment

large cast iron skillet

Ingredients

1 12 pack King's Hawaiian Original Sweet Rolls

½ cup Marshmallow Fluff

3 Eggs

¾ cup Half n Half

½ teaspoon Cinnamon

1 teaspoon Vanilla Extract

3 tablespoon Salted Butter divided

¼ cup White Sugar

1 tablespoon Hot Chocolate Mix (use the rest to making hot cocoa to dip the bites in!) More hot chocolate for dipping

Instructions

1.Split Kings Hawaiian sweet rolls in half and smear each one with about 1 tablespoon of marshmallow fluff. Close them up and set aside.

2.In a medium sized bowl, combine eggs, half n half, cinnamon and vanilla and whisk until combined.

3.Submerge the stuffed rolls in the French toast batter for about 15-20 seconds but no longer as they will get too soggy.

4.Meanwhile, heat a large fry pan over medium heat and melt 2 tablespoon of salted butter.

5.Add half of the rolls and cook until golden brown on all 6 sides. Remove them from the pan, add the rest of the butter and the rest of the rolls and repeat the process.

6.Once they’re all cooked, add white sugar and cocoa mix to a shallow bowl or dish and stir until combined. Taste and add more hot chocolate mix if needed.

7.Toss each one of the cooked French toast sweet rolls in the hot chocolate sugar until coated.

8.Plate them and serve with more hot cocoa for dipping.

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