I made these Marshmallows with Salted Lime Sugar for a dinner party two weeks ago and from the feedback I got they were the hit of the evening, so I am very pleased to share the recipe here.
They formed part of a “forest forage” I created in front of the guests as the dessert finale. We cleared the dining table and asked the guests to stand while serving them a Passion Fruit Champagne (last week’s recipe) as a palate cleansing sorbet.
I proceeded to cover the entire table with the cuttings of 5 fresh herbs, artimisia; salvia; rosemary; lavender and rose geranium to resemble a forest floor while spraying rose geranium extract into the air. I then placed various desserts on the table. A classic french honey nougat, chocolate truffles dusted with homemade beetroot powder, frozen strawberries injected with a berry grappa, these marshmallows and Lebanese almond shortbread (Lawziyeh) which I discovered on a trip to Beirut two years ago.
In the middle of the table I placed a dish filled with dry ice and covered that with herbs and loads of berries and cherries. We poured hot water over the ice which covered the table in a rolling mist, all happening with a forest soundtrack playing in the background. The guests loved the “performance art meet dessert” and I am so happy how it turned out.
The marshmallows are incredibly easy to make (adapted from Donna Hay) but you will need a candy thermometer to make sure the sugar mixture has reached the right temperature. They are available at all good kitchen stores and once you have it you can use it for all kinds of confectionery like nougat, italian meringue, caramel and jams.
I wanted to balance the sweetness of the marshmallow with something sharp and fresh and the lime works beautifully. The salt was an afterthought but it works really well. I always add a bit of salt to sweet, it adds depth to the flavour but increased it here as I wanted a distinct saltiness to come through between the sugary sweetness and zesty citrus.
And of course the green lime sugar looks beautiful against the crisp white marshmallow. Do give these a try, you will never buy marshmallows again and they make fantastic foodie gifts. Enjoy!
- 125ml warm water
- 30ml powdered gelatine
- 330g caster sugar
- 230g liquid glucose
- 125ml water
- ½ cup icing sugar
- zest of 3 limes
- 1 tsp salt
- extra icing sugar for slicing
- Spray and line a 20cm x 20cm cake tin with non-stick baking paper
- Place the warm water in an electric mixer, sprinkle over the gelatine, stir to combine and set aside.
- Place the caster sugar, glucose and extra water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved
- Increase heat to high and bring to the boil
- Cook, without stirring, until the temperature reaches 115°C (239°F) on a sugar (candy) thermometer With the mixer on high speed, gradually add the hot syrup to the gelatine mixture, in a thin steady stream, and beat for 3 - 5 minutes until thick and glossy
- Spoon the mixture into the tin and smooth the marshmallow into an even layer
- Refrigerate for at least 2 hours or until set
- Place the icing sugar, lime zest and salt in a food processor and pulse a few times so the lime releases its oil and mixes with the sugar
- Lift the marshmallow onto a board
- Dust a large knife with some extra icing sugar mixture and cut into about 20 pieces
- To serve, dust the marshmallows with the lime sugar