Limes (each)

Tamal Ray’s Lime Marshmallow Recipe

These lime marshmallows are a light and refreshing alternative to the pink or white shop-bought variety.

Ingredients

60ml water
2 sachets powdered gelatin (about 5 tsp)
50g cornflour
50g icing sugar
Juice of 3 limes (about 70ml)
275g granulated or caster sugar
2 tbsp golden syrup (optional)
1 medium egg white

Method

Pour the water over the gelatin in a large bowl and set aside. Mix together the cornflour and icing sugar, and set aside, too.

Put the lime juice, sugar and golden syrup (if using) in a medium saucepan. Warm over a gentle heat and stir until the sugar is dissolved. Brush down any stray sugar crystals stuck to the side of the pan back into the syrup with a wet pastry brush. Bring to a boil and continue to heat to 120C using a sugar thermometer.

Take off the heat, leave to cool for four minutes, then pour over the gelatin. Using an electric hand whisk, whisk the mixture until it cools and thickens to form glossy, stiff, white peaks of marshmallow.

In a separate bowl, whip up the egg white to stiff peaks, then fold it into the marshmallow.

Line a 24cm square tin or dish with greaseproof paper, and dust it with half the icing sugar and cornflour mix. Pour in the marshmallow mix and dust the top with the rest of the powder. Leave for a few hours to set completely, then cut into squares with a sharp knife.

Originally featured in The Guardian