Citrus swirl marshmallows

Citrus swirl marshmallows

From
The Artisan Marshmallow
Makes
35
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
1 quantity Classic vanilla marshmallows

Easy lemon and lime curd

Quantity Ingredient
60g butter, chopped
1 lime, zest finely grated
1 lemon, zest finely grated
60ml freshly squeezed lemon and lime juice, strained
115g caster sugar
2 large eggs, lightly beaten

Coating

Quantity Ingredient
30g icing sugar
30g cornflour

Method

  1. To make the curd, put the butter, zest and juice in a microwave-safe bowl. Cook on High (100%) for 2 minutes. Stir in the sugar and cook for a further 90 seconds. Gradually whisk in the eggs. Cook on Medium–low (30%), stirring every 2 minutes, until the mixture thickens, about 8–10 minutes. Do not allow the mixture to boil. Leave to cool.
  2. Lightly spray a 25 x 30 cm baking tin with oil, line the base and two long sides with non-stick baking paper and lightly spray the paper with oil.
  3. Prepare the marshmallow mixture – you need to vary the technique slightly, as follows, to give a slightly firmer marshmallow. When the sugar syrup reaches 127°C, turn off the heat and allow the bubbles to subside. Do not add the gelatine mixture to the sugar syrup. Increase the mixer speed to medium–high and gradually pour the gelatine mixture down the inside of the bowl in a thin, steady stream. Add the hot sugar syrup in the same manner. Continue whisking as instructed, until the mixture is very thick and holds its shape.
  4. Add a small scoop of marshmallow mixture to the cooled curd and mix well. Reserve a couple of tablespoons of the curd mixture and use a large spoon or spatula to gently fold the rest through the marshmallow, stirring and lifting the mixture only 2–3 times. Do not over-mix.
  5. Use a spatula to scrape the marshmallow mixture into the prepared tin and gently smooth it out. Swirl the reserved curd through the top of the marshmallow. Stand for 2–3 hours, until set.
  6. Meanwhile, to make the coating, sift the icing sugar and cornflour together.
  7. Use the overhanging baking paper to lift the marshmallow out of the tin. Use a large knife sprayed lightly with oil to cut it into pieces. Gently dust the marshmallow pieces in the coating if you find them too sticky to handle.

Notes

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

    This delicious marshmallow is a little bit oozy so it requires patience when dusting in the coating, but it’s definitely worth the effort!
Tags:
The Artisan Marshmallow
marshmallow
confectionery
sweets
candy
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