Rose­mary & lemon marsh­mal­lows with sour lemon sher­bet - - WEEKEND -

makes ap­prox­i­mately 20

61 ⁄ 4 leaves ti­ta­nium-strength gela­tine 2 egg whites 260g caster sugar 1 vanilla pod, split and seeds scraped (freeze the pod for an­other use) Finely grated rind of ½ lemon Pinch of finely chopped rose­mary


100g ic­ing sugar 100g corn­flour 11 ⁄ 2 tsp cit­ric acid pow­der 12⁄ tsp bi­car­bon­ate of soda Finely grated rind of ½ lemon

1 Line a high-sided square 20cm tray with bak­ing pa­per. 2 Place the gela­tine leaves in a bowl of cold wa­ter and set aside for about 5 min­utes to soften. 3 Have your elec­tric mixer near the stove ready to go for when it’s time to start whisk­ing. Add the egg whites to the mixer. 4 Add 75g caster sugar to a small bowl and place near the mixer. Add the re­main­ing 185g caster sugar to a small saucepan along with 100ml of wa­ter and place over medium heat. 5 Squeeze the ex­cess wa­ter out of the gela­tine and place the soft­ened leaves in a small bowl. 6 Mon­i­tor the tem­per­a­ture of the sugar syrup with a cook’s ther­mome­ter. As soon as it reaches 118°C, start whisk­ing the egg whites on medium speed. When they be­come soft peaks, slowly pour in the re­served 75g caster sugar. The mix­ture will start to look like a meringue. 7 Keep watch­ing the ther­mome­ter, and when it reaches 127°C, take the sugar syrup off the heat and add the soft­ened gela­tine and vanilla seeds. 8 Keep whisk­ing the meringue while slowly pour­ing the sugar syrup mix­ture down the in­side of the bowl. When it’s all in, keep whisk­ing for an­other 7 min­utes or so, un­til the mix­ture has cooled down. It will still be like a meringue but thick, oozy and sticky. Fold in the lemon rind and chopped rose­mary us­ing a spat­ula, then trans­fer to the lined tray. Smooth the mix­ture flat and place the tray in the fridge for at least 2 hours. 9 For the sher­bet, sift the ic­ing sugar and corn­flour into a bowl, then add the cit­ric acid and bi­car­bon­ate of soda and com­bine well. 10 Once the marsh­mal­low has set, in­vert the tray onto a chop­ping board and then care­fully peel the bak­ing pa­per away. Cut the marsh­mal­low into cubes, wip­ing the knife with a wet cloth af­ter each cut. Roll the marsh­mal­lows in the sher­bet to coat and then sprin­kle over the lemon zest. 11 Skewer the marsh­mal­lows on sticks (I like to use rose­mary and lemon tree twigs to keep the theme going) and gen­tly toast them over a log fire.

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