Sour lemon sherbet marshmallows
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
SHERBET
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.