Lemon Curd Coconut Marshmallows — Tart, Tropical Confections

Gelatin mix:

• 12 sheets of gelatin (packs are usually 15 sheets; 12 sheets ≈ 20g) or 3 tbsp unflavoured gelatin powder
• 120 ml (1/2 cup) cold water
• 1½ tbsp vanilla extract

Marshmallows:

• 180 ml (3/4 cup) water
• 300 g (1 1/2 cups) granulated sugar
• 390 g (1 1/4 cups) corn syrup
• Pinch of salt

Lemon Curd Paste:

• 4 heaped tbsp lemon curd
• 1 sheet gelatin (1.7g) or ¾ tsp unflavoured gelatin powder
• Drop of yellow food colouring (optional)

Also:

• Cooking spray
• 50 g (1 cup) finely shredded coconut

• Prepare the gelatin: if using sheet gelatin, place it in a small pan with the water and vanilla extract. Warm gently for about 5 minutes, stirring, until the gelatin dissolves. Remove from the heat and pour into the bowl of your stand mixer. If using powdered gelatin, add it straight to the mixer bowl with the water and vanilla and whisk until dissolved and slightly thickened.
• Make the sugar syrup: in a medium saucepan (use a candy thermometer if you have one), combine the water, sugar, corn syrup and a pinch of salt. Do not stir. Heat over medium-high until boiling. Brush down any sugar crystals on the pan sides with a wet pastry brush to prevent crystallization. Continue heating until the syrup reaches 119–121°C (247–250°F). Remove from heat.
• While the syrup cooks, make the lemon curd paste: put the lemon curd and the single sheet of gelatin in a small saucepan over medium heat. Bring to the boil, then simmer gently for 5–10 minutes, stirring often, until reduced by about a quarter. The gelatin may not fully dissolve — that’s fine.
• Turn off the heat for the lemon curd, stir in a drop of yellow colouring if using, then strain through a small sieve to remove any lumps. Leave to cool slightly.
• With the mixer on medium, start whisking the prepared gelatin. Slowly and carefully pour the hot sugar syrup into the mixer bowl in a thin stream down the side of the bowl to avoid splashes. Once all the syrup is added, cover the mixer with a clean towel and increase to high speed. Whisk for 10 minutes total — the mixture should become large, glossy and fluffy. You can remove the towel after a couple of minutes when it starts to thicken.
• Prepare a 9″x13″ (approx.) baking tin: spray with cooking oil and wipe with a paper towel so every corner has a thin coating.
• Spoon the lemon curd paste into a piping bag fitted with a thin nozzle. If it’s too thick, warm briefly to loosen.
• When the marshmallow mix has been whisked for 10 minutes and is big, white and fluffy, immediately scrape it into the prepared tray using a stiff spatula. The mixture is very sticky — spray your hands with cooking oil and smooth it to the edges.
• Working quickly, pipe the lemon curd in a thin stream all over the surface, then use a cocktail stick to swirl gently so there are no large pools, just delicate swirls of curd.
• Leave the marshmallows uncovered to set for at least 4 hours, up to 24 hours.
• Once set, sprinkle a couple of tablespoons of shredded coconut over the top and turn the slab out onto a cutting board. Sprinkle again with more coconut, then cut into pieces with a sharp knife or pizza cutter. After each cut, separate the pieces so they don’t stick back together. Toss each piece in coconut to coat all sides.
• Serve immediately or store in an airtight container until ready to enjoy.

Nutritional information is per marshmallow.

Nutrition