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Rosemary and lemon marshmallows with sour lemon sherbet
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Prep Time:
180 minutes
Cook Time:
20 minutes
Total Time:
200 minutes
Indulge in irresistible homemade rosemary lemon marshmallows - a game changer in one bite.
Ingredients:
  • 6 1/4 leaves titanium-strength gelatine
  • 2 egg whites
  • 260g caster sugar
  • 1 vanilla pod, split and seeds scraped
  • Finely grated rind of 1/2 lemon
  • Pinch of finely chopped rosemary
  • 100g icing sugar
  • 100g cornflour
  • 1 1/2 tsp citric acid powder
  • 1.25 gm bicarbonate of soda
Instructions:
  • Place a sheet of baking paper into a 20cm square baking tray with high sides.
  • Soak the gelatine leaves in a bowl of cold water for approximately 5 minutes until softened.
  • Prepare your electric mixer by placing it near the stove for easy access. Then, add the egg whites to the mixer.
  • Place 75g caster sugar in a small bowl next to the mixer. In a small saucepan, combine the remaining 185g caster sugar and 100ml water. Heat over medium heat.
  • Drain the excess water from the gelatine and transfer the softened leaves to a small bowl.
  • Use a cook's thermometer to check the sugar syrup temperature. Once it hits 118C, begin whisking the egg whites until soft peaks form, then gradually add the remaining 75g caster sugar to create a meringue-like mixture.
  • Once the thermometer hits 127C, promptly remove the sugar syrup from the heat. Stir in the softened gelatine and vanilla seeds.
  • Continuously whisk the meringue while gradually drizzling the sugar syrup mixture into the bowl. Whisk for an additional 7 minutes until the mixture has cooled, creating a thick, oozy, and sticky meringue. Gently fold in the lemon rind and chopped rosemary with a spatula, then transfer to the lined tray. Flatten the mixture and refrigerate for a minimum of 2 hours.
  • Sift icing sugar and cornflour into a bowl, then add citric acid and bicarbonate of soda. Mix thoroughly to combine.
  • After the marshmallow has set, flip the tray onto a chopping board, gently remove the baking paper, and slice the marshmallow into cubes. Clean the knife with a damp cloth between cuts. Coat the marshmallows with sherbet, then sprinkle with lemon zest.
  • Thread the marshmallows onto rosemary and lemon tree twigs, then toast them delicately over a log fire.

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