with a Cashew Nut Crumb
Lychee is a delicate flavour so we give this mallow extra ‘zing’ with
fresh lime juice and zest plus we top with chopped salted cashew nuts
for extra texture – macadamia or brazil nuts would also work well.
Makes 36 large marshmallows
You Will Need
Whisk the egg whites to stiff peaks using an electric stand mixer and set aside.
Pour the boiling water into a bowl, evenly sprinkle over the powdered gelatine and gently whisk until fully dissolved.
Use the sugar, golden syrup and 200ml (7fl oz) of the lychee purée or juice to make a hard-ball sugar syrup, add the gelatine and combine with the egg whites until they turn glossy. Keep mixing on full speed for 5 minutes, then stop the mixer and add the remaining lychee purée or juice and the lime juice. Turn the mixer back on to full speed for another 5 minutes until the mixture is the same
consistency as lightly whipped double cream. Add the pink colouring and mix for a further 30 seconds until completely mixed in.
Turn off the mixer and pour the marshmallow into the baking tin. Make sure it is evenly spread out, then scatter the surface with the chopped cashews and lime zest. Cover with cling film and leave to set.
Pouring into the tin
Pour the mallow into a baking tin lightly sprayed with cake-release spray. Spread out evenly, cover with cling film and set aside overnight or for 8 hours at room temperature to firm up.
Turn out and cut the mallow.
Carefully remove the cling film. Use a 50:50 mixture of cornflour and icing sugar to dust the top of the mallow and the work surface. Gently turn out and dust the top of the mallow.
Dust your knife
Dust a large knife with the cornflour/icing sugar mix – marshmallows are incredibly sticky!
Starting in the middle, cut the mallow into 6 even, long pieces.
Cut each of these long pieces into 6 again, giving 36 square mallows. Clean the knife and reapply the dusting as you work.
Coating the mallows
Gently roll all the marshmallows in the cornflour/icing sugar mix to finish.
Enjoy these mallows straightaway or keep in an airtight container for 2 weeks.