Lemony marshmallows

Instructions

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.