Young coconut marshmallows

Young coconut marshmallows

By
From
Huxtabook
Makes
24
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
450g sugar
3 teaspoons liquid glucose
200ml coconut water
2 egg whites
9 gelatine leaves, softened in 140 ml extra coconut water
toasted shredded coconut, mixed with kaffir lime powder, (see Note), for coating

Method

  1. Combine the sugar, glucose and coconut water in a saucepan and heat to 127°C on a sugar thermometer.
  2. Meanwhile, using the whisk attachment of an electric mixer, beat the egg whites to stiff peaks.
  3. When the sugar mixture has reached the desired temperature, add the gelatine mixture, being careful to avoid being splashed when it bubbles up.
  4. Transfer to a metal jug and slowly pour the mixture into the egg whites while beating; the mixture will thicken and become shiny. Continue to beat for 5–10 minutes, or until the mixture is cool.
  5. Spread into a 20 cm x 24 cm tray lined with plastic wrap. Cover and leave to set in the fridge for a few hours, or overnight.
  6. Cut into cubes and coat with the coconut and kaffir lime powder. The marshmallows will keep in an airtight container for up to 1 week.

Note

  • To make kaffir lime powder, dry some fresh lime leaves in the oven, then rub them through a fine sieve.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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