Gin with a lemon twist marshmallows

Gin with a lemon twist marshmallows

From
The Artisan Marshmallow
Makes
24
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
515g caster sugar
1 tablespoon glucose syrup
2 tablespoons powdered gelatine
70g egg whites, at room temperature
1 1/2 tablespoons gin
1 teaspoon finely grated lemon zest

Coating

Quantity Ingredient
2 tablespoons icing sugar
2 tablespoons cornflour

Sherbet

Quantity Ingredient
30g icing sugar
1 teaspoon citric acid

Method

  1. Lightly spray a 20 x 30 cm slice tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil.
  2. Combine 460 g of the sugar, the glucose and 185 ml water in a small, deep heavy-based saucepan. Stir over low heat until the sugar dissolves. Bring to the boil and simmer, without stirring, until the syrup reaches 127°C on a sugar thermometer (this is the upper end of the hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  3. Meanwhile, slowly sprinkle the gelatine over 185 ml cold water in a shallow microwave-safe bowl and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved and the liquid is clear.
  4. When the sugar syrup reaches 115°C, whisk the egg whites in an electric mixer with a whisk attachment on medium speed. When frothy, increase the speed to medium–high and gradually add the remaining sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  5. When the sugar syrup reaches 127°C, turn off the heat. When the bubbles subside, carefully add the dissolved gelatine – take care, as the mixture may bubble up.
  6. Increase the mixer speed to medium–high and gradually pour the hot syrup mixture down the inside of the bowl in a thin, steady stream. Increase the speed to high and continue whisking until the mixture is very thick and holds its shape, about 10–12 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature. Add the gin and lemon zest, being careful to avoid splashing, and whisk until combined.
  7. Use a spatula to scrape the marshmallow mixture into the prepared tin and smooth the surface. Stand for 2–3 hours, until set.
  8. Meanwhile, to make the coating, sift the icing sugar and cornflour together. To make the sherbet, sift the icing sugar and citric acid together.
  9. Dust the top of the marshmallow with some of the coating and turn out onto a clean surface. Dust the bottom with more coating, dusting off the excess. Use a 3.5 cm cutter sprayed lightly with oil to cut the marshmallow into rounds. Do not coat the sides of the marshmallows. Serve with the sherbet mixture.

Notes

  • May be stored in an airtight container for 2–3 days.

    For extra zing, try serving a bowl of popping candy (available from specialty candy stores and online) alongside the sherbet. Sprinkle the candy over the sticky sides of the marshmallows just before you eat them.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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