Rosemary & lemon marshmallows with sour lemon sherbet
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.