Coconut, lemongrass & palm sugar marshmallow muffins

Coconut, lemongrass & palm sugar marshmallow muffins

From
The Artisan Marshmallow
Makes
36
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1 lemongrass stalk
10 kaffir lime leaves
460g raw caster sugar
45g shaved palm suger
1 tablespoon glucose syrup
125ml coconut milk
2 tablespoons powdered gelatine
70g egg whites, at room temperature
1/8 teaspoon kaffir lime or lime zest
60g shredded coconut, toasted

Coating

Quantity Ingredient
2 tablespoons icing sugar
2 tablespoons cornflour

Method

  1. To make the coating, sift the icing sugar and cornflour together. Lightly spray thirty-six 30 ml mini muffin holes with oil and dust with the coating. Or, line with mini muffin cases.
  2. Bruise the lemongrass and 4 of the kaffir lime leaves and put in a small saucepan with 250 ml water. Slowly bring to the boil, then turn off the heat. Set aside to cool and for the flavours to infuse. Discard the lemongrass and leaves.
  3. Combine 400 g of the caster sugar, the palm sugar, glucose and 185 ml of the infused 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 121°C on a sugar thermometer (hard-ball stage). Watch it carefully, as the syrup has a tendency to bubble up.
  4. Meanwhile, pour the coconut milk and the remaining infused water into a microwave-safe bowl and add enough water to make 160 ml. Slowly sprinkle the gelatine over the mixture and set aside for 5 minutes. Heat in the microwave for 30–45 seconds on High (100%), or until the gelatine has dissolved.
  5. When the sugar syrup reaches 112°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 caster sugar, whisking until thick and glossy. Keep the mixer running on medium speed.
  6. When the sugar syrup reaches 121°C, turn off the heat. When the bubbles subside, carefully add the dissolved gelatine – take care, as the mixture may bubble up.
  7. 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. Add the zest. Increase the speed to high and whisk until the mixture is very thick and holds its shape, about 8–10 minutes, depending on your mixer. The outside of the bowl should almost be at room temperature.
  8. Spoon or pipe the marshmallow mixture into the prepared muffin holes or cases. Stand for 1–2 hours, until set. Finely shred the remaining kaffir lime leaves and combine with the shredded coconut. Sprinkle over the marshmallows.

Notes

  • Keep in an airtight container for 2–3 days.

    If you find you have some marshmallow mixture left over, simply spoon little mounds onto a baking tray lined with nonstick baking paper and sprayed lightly with oil.
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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