- 2 tablespoons gelatine powder
- 1 lemon, ⅓ cup juice and 1 teaspoon grated zest
- 1 ½ cups castor sugar
- 1 tablespoon liquid glucose
- 1 tablespoon icingfrostingX sugar
- 1 tablespoon cornflourcornstarchX
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1 Line a 26cm x 16cm x 3cm slice tin with baking paper. Combine gelatine, lemon juice and 2 tablespoons water in a heatproof jug. Place jug in a saucepan of boiling water and stir until gelatine dissolves. Set aside to cool.
2 Use an electric beater to beat sugar, glucose and 1/2 cup water for 5 minutes. Pour cooled gelatine into glucose mixture and beat for 10 minutes until very thick to a mixture substantially increased in volume. Add lemon zest and combine. Pour into prepared tin and smooth top. Cover and leave at room temperature for 2 hours until set.
3 Combine icing sugar and cornflour in a bowl then sift onto a baking tray. Turn out marshmallow onto mixture. Discard baking paper. Cut in 18 pieces. Toss gently to coat.
Make it gluten free: Use gluten-free varieties of icing sugar and cornflour.
Nutrition Info (per serve)
total fat N/S
saturated fat N/S
dietary fibre N/S
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