Sour le­mon sher­bet marsh­mal­lows

Australian Women’s Weekly NZ - - CONTENTS -

cook­ing oil spray

3 medium (420g) le­mons

6 tea­spoons pow­dered gela­tine

⅓ cup (80ml) wa­ter

1 cup (350g) glu­cose syrup

1¾ cups (385g) caster sugar

2 egg whites

2 tea­spoons le­mon juice, ex­tra le­mon yel­low gel food colour­ing


½ cup (80g) ic­ing sugar

¼ cup (35g) corn­flour

2½ tea­spoons cit­ric acid

1 Grease a 20cm square cake pan; line the base and sides with bak­ing pa­per. Lightly coat bak­ing pa­per with cook­ing oil spray.

2 Peel two 6cm strips of the rind from 1 le­mon; re­move any white pith. Squeeze le­mons – you will need ⅔ cup (160ml) juice.

3 Sprin­kle gela­tine over the wa­ter in a small heat­proof jug. Place jug in a saucepan of sim­mer­ing wa­ter; stir for 2 min­utes or un­til gela­tine dis­solves. Stand for 5 min­utes to cool slightly.

4 Mean­while, place strips of rind, the juice, glu­cose syrup and sugar in a medium heavy-based saucepan over low heat. Stir un­til sugar dis­solves; bring to the boil. Boil, un­cov­ered, without stir­ring, for 8 min­utes or un­til syrup reaches 125°C (hard ball stage) on a sugar ther­mome­ter (or un­til a small amount of syrup dropped into ice-cold wa­ter can be rolled into a hard but still pli­able ball). Re­move pan from heat; dis­card rind, then stir in gela­tine mix­ture.

5 Beat egg whites in a large heat­proof bowl with an elec­tric mixer un­til soft peaks form. With mixer op­er­at­ing, grad­u­ally add hot syrup and ex­tra juice in a thin steady stream; con­tinue beat­ing for 8 min­utes or un­til mix­ture is fluffy and just warm. Drop 8-10 drops of yel­low colour­ing to marsh­mal­low mix­ture; swirl with a spat­ula to cre­ate a mar­bled ef­fect. Do not over-mix. Pour marsh­mal­low mix­ture into pan; level sur­face, tap­ping firmly on work bench to re­move any air bub­bles. Stand, un­cov­ered, at room tem­per­a­ture for sev­eral hours or overnight un­til set.

6 SHER­BET Sift in­gre­di­ents into a medium bowl.

7 Sift some of the Sher­bet over a large piece of bak­ing pa­per. In­vert the marsh­mal­low onto the Sher­bet; re­move lin­ing pa­per. Dust marsh­mal­low with some of the re­main­ing Sher­bet. Us­ing a hot, dry knife, cut into 25 squares; roll in re­main­ing Sher­bet. Stand marsh­mal­lows at room tem­per­a­ture in a sin­gle layer, un­cov­ered, for sev­eral hours or overnight or un­til dry. Trans­fer to air­tight con­tainer. Not suit­able to freeze or mi­crowave.

Sour le­mon sher­bet marsh­mal­lows

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