Tamal Rays recipe for lime marshmallows

The sweet place These soft, citrussy bites put shop-bought sweets to shame

I loved marshmallows as a kid. Every bite left me wondering what attained them so fluffy. I imagined some complicated industrial process, with giant noisy machines, belching out steam. In reality, though, they are rapid and easy to make at home( although a few kitchen contraptions will help the process along ). These lime marshmallows are a light and freshening alternative to the pink or white shop-bought variety.

Lime marshmallows

I use golden syrup whenever I simmer sugar, because it mitigates the chance of the whole thing crystallising into a useless sugar hunk. You can do without it, though; only be sure that there are no stray grains of sugar on the side of the pan and that you don’t stir once it has started boil. You will need a sugar thermometer.

[amazon_link asins=’B01M4P5L9A,B007Y3HM5C,B0093LMNQG,B0728KK5B3,B001UOW7D8,B0128721KY,B009EVSH42,B00B9HY3RO,B00BP929FE’ template=’ProductCarousel’ store=’katzhere-20′ marketplace=’US’ link_id=’fdaaee8f-b222-11e8-9f46-35fbc68b4e63′]

Prep 5 min
Cook 20 min
Set 2 hr
Serves 4-6

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

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

[amazon_link asins=’B07CT1DTHB,B007SNIK1S,B06WVD2P2C,B00KPVJKAK,B000RA6L42,B01FV0SAY6,B000VHGMX6,B005ECLIUA,B079LZYR3C’ template=’ProductCarousel’ store=’katzhere-20′ marketplace=’US’ link_id=’13c2c130-b223-11e8-8d00-d31227d30de6′]

Close-up of a pile of fine sugar

Put the lime juice, sugar and golden syrup( if utilizing) in a medium saucepan. Warm over a gentle hot 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 tart brush. Bring to a simmer and continue to heat to 120 C employing 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.

[amazon_link asins=’B0000EYP2U,B005CMABCS,B01CDG1VQA,B00T2ZQ5GW,B000WR22CA,B00F746KYO,B00181JIZ8,B00NGXP594,B00UW06LCO’ template=’ProductCarousel’ store=’katzhere-20′ marketplace=’US’ link_id=’27a7d55f-b223-11e8-a19f-e9a9e16032a1′]

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

Read more: http :// www.theguardian.com/ us

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: