Lemon and poppy seed marshmallows with Kotanical lemon oil

Lemon and poppy seed marshmallows


25g cornflour

25g icing sugar

6 gelatin leaves

225g caster sugar

25g liquid glucose

2 egg whites

Few drops Kotanical lemon essential oil

Mix the cornflour and icing sugar in a small bowl. Prepare a 20cm square tin by greasing with sunflower oil, lining with a double layer of cling film, re-grease and coat with a layer of cornflour and icing sugar.

Soak the gelatin leaves in cold water for 6-8 minutes until softened.

While the gelatine leaves are soaking place the sugar, glucose and 100ml water in a medium saucepan over a high heat. Bring the the boil and continue to simmer until the temperature reaches 100°C. Once it has reaches this temperature add the egg whites to a stand alone mixer fixed with a whisk attachment and whisk until stiff peaks form, at this stage the sugar should have reached 121°C, slowly pour into the egg whites while the machine is running.

Add the gelatine leaves along with 25ml water to a small saucepan and heat over a low heat until just melted. Slowly whisk it in aswell followed by the lemon oil.

Beat for 5-6 minutes until it has cooled a little. Pour into the prepared tin, flatten out and sieve over more of the cornflour/icing sugar mix to coat the top. leave to set for at least 2 hours, once set cut into 36, 3cm squares, sprinkle over the remaining cornflour and icing sugar and toss to coat. this will stop them sticking together.

Shop now

You can use this element to add a quote, content...