JR’s coconut marshmallows

Makes approximately 90

You will need:

50g desiccated coconut 450g granulated sugar or caster sugar 1 tablespoon liquid or powdered glucose 340ml water 9 gelatine leaves, all broken in half 2 egg whites 75ml Malibu or coconut liqueur

1You will also need a sugar thermometer. Preheat the oven to 160°C, 320°F, Gas 3. Line the base and sides of a 20cm x 30cm roasting tray or Swiss-roll tin. Spread out the desiccated coconut on a baking tray and cook it in the oven for 5-8 minutes, until it is light golden in colour. Remove the tray from the oven, allow the coconut to cool and set it aside.

2Put the granulated sugar or the caster sugar, whichever you’re using, into a saucepan along with the liquid glucose or the powdered glucose, whichever you’re using, and 200ml of the water.

3Stir to ensure all of the sugar is wet. Using a pastry brush dipped in water, remove any sugar crystals from the side of the saucepan. Put the saucepan on a medium heat, and bring it to the boil. Once it is boiling, do not stir the contents, simply tilt the pot from side to side to ensure the solution heats evenly.

4Meanwhile, put the halved gelatine leaves in the remaining 140ml cold water.

5When the boiling syrup reaches 110°C, 230°F, start whipping the egg whites in the bowl of an electric mixer until stiff peaks form.

6Add the gelatine and its soaking liquid into the syrup when it reaches 127°C, 260°F, and stir with a wooden spoon. The mixture will foam slightly.

7Now turn the mixer speed down to medium and, whisking constantly, pour the hot syrup onto the whisked egg whites. Once combined, turn the mixer speed up to high again and whip for 5-10 minutes, until the marshmallow mixture thickens and the bowl of the mixer has cooled to a tepid heat.

8Add the Malibu or the coconut liqueur, whichever you’re using, and continue to mix just until it is combined. Spoon the marshmallow mix into the prepared baking tray and smooth it out with a palette knife. Set aside, and allow it to set (1 to 2 hours).

9Turn out the set marshmallow mixture onto a work surface that you’ve scattered with some of the toasted desiccated coconut you set aside earlier, and scatter the top with some more. Cut the marshmallow into squares and toss them in the remaining toasted desiccated coconut.