SOUR LEMON SHERBET MARSHMALLOWS

PREP + COOK TIME 50 MINUTES (+ OVERNIGHT STANDING) MAKES 25 PIECES

cooking oil spray

3 medium lemons (420g) 6 teaspoons powdered gelatine ⅓ cup (80ml) water

1¾ cups (385g) caster sugar 1 cup (350g) glucose syrup 2 egg whites

2 teaspoons lemon juice, extra lemon yellow gel food colouring

SHERBET

½ cup (80g) icing sugar ¼ cup (35g) cornflour 2½ teaspoons citric acid

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

2 Peel two 6cm strips of rind from one lemon; remove any white pith. Squeeze lemons; you will need

⅔ cup (160ml) of 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, sugar and glucose syrup 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 motor 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 into marshmallow mixture; swirl with a spatula to create a marbled effect. Don’t 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 Make sherbet.

7 Sift some of the sherbet over a large piece of baking paper. Invert marshmallow onto 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 an airtight container.

SHERBET

Sift icing sugar, cornflour and citric acid into a medium bowl.