Lemon Sherbet Marshmallows

FROM GOURMET TRAVELLER (gourmettraveller.com.au)

(makes about 25 -serves 4)

25 g powdered gelatine

¾ cup lemon juice
½ lemon, finely grated rind only
500g caster sugar
1tbsp liquid glucose
2 eggwhites
FOR DUSTING:
snow sugar (see note)
LEMON SHERBERT:

75g citric acid (see note)
95g pure icing sugar
1tbsp bicarbonate of soda, finely sieved
1 lemon, finely grated rind only

Directions:

1. Combine gelatine, lemon juice & rind in a small bowl & stand until lemon juice is absorbed (1-2 min).

2. Fill a bowl with boiling water & place bowl of gelatine mixture on top & stand until gelatine has dissolved (1-2min). Keep warm.
3. Combine sugar, glucose & 200ml water in a saucepan. Bring to the boil, stirring to dissolve sugar

4.Brush down sides of pan using a wet, clean pastry brush & cook over medium heat until syrup reaches 125C on a sugar thermometer (5-10min).
6. Meanwhile, whisk eggwhites using an electric mixer on medium speed until soft peaks form.

7. Increase speed to high & whisk to firm peaks.

8. With motor running & mixer speed on medium, slowly & simultaneously add syrup and gelatine mixture in a thin stream. Whisk until mixture cools to blood temperature.

9. Spoon into a baking paper-lined 20cm-square cake tin, smooth top using a wet palette knife & refrigerate until firm (1-2hrs).

10. Cut into cubes, roll in snow sugar & refrigerate until required.

FOR LEMON SHERBET:
11. Sift ingredients through a fine sieve into a dry bowl (sherbet must remain dry to retain fizz effect). It will keep refrigerated in a dry airtight container for 1 week.
TO SERVE:

12.Serve marshmallows dusted heavily in lemon sherbet & eat immediately.

*Note:

-SNOW SUGAR is a mixture of icing sugar & vegetable fats, resulting in an icing sugar that can be used to dust slightly moist cakes without dissolving as quickly as ordinary icing sugar. It is available from select delicatessens. Substitute with icing sugar.

-CITRIC ACID is available from the baking section of major supermarkets.

-Make sure all ingredients for lemon sherbet stay completely dry otherwise you wil lose the fizz effect.

http://gourmettraveller.com.au/lemon_sherbet_marshmallows.htm