1sheet gelatin1.7g or ¾ tsp of unflavoured gelatin powder
dropof yellow food colouringoptional
1cupfinely shredded coconut
First, prepare the gelatin: If you’re using sheet gelatin, place it in a small pan with the water and vanilla extract. Heat slowly for 5 minutes, stirring regularly, until the gelating has dissolved. Then take off the heat and pour it into the bowl of your mixer.OR If you’re using powdered gelatin, pour it straight into the bowl of your mixer and add the water and vanilla extract. Whisk with a fork until the gelatin has dissolved and the mixture has thickened.
Take a medium sized saucepan, place a candy thermometer in. Pour in the water, and then the sugar, corn syrup, and salt. Do not stir. Heat the mixture on a medium-to-high heat until boiling. If you notice any sugar crystals on the side of the pan, you can dip a pastry brush in water and brush down the sides of the pan. This will prevent the sugar crystals falling into the mixture, causing it to crystallise. Continue to heat the mixture until it reaches 119c/247f – 121c/250f (still no stirring!). Once it reaches this temperature, turn off the heat, and carefully remove the thermometer.
Whilst the sugar syrup is bubbling, make the lemon curd paste. Place the lemon curd in a small sauce pan with the gelatin over a medium heat. Bring to the boil, then bubble gently for 5-10 minutes, stirring often until the lemon curd has reduced by a quarter. The gelatin may not dissolve completey, but that's ok.
Once the lemon curd has reduced, turn off the heat and stir in the food colouring if using. Strain the mixture in a small sieve, over a bowl to remove any remaining lumpy bits of gelatin. Leave to cool slightly.
Once the sugar syrup is ready, go back to your mixer, and start whisking the gelatin mix at a medium speed using the balloon whisk attachment. Whilst whisking, very slowly (and carefully) pour the sugar mixture into the bowl (down the side of the mixing bowl – so it doesn’t splash you) in a thin stream. Once all of the sugar mixture is in, cover the mixer in a clean kitchen towel and turn up the speed to high. Whisk for 10 full minutes (you can take the towel off after a couple of minutes – once the marshmallow mix has started to thicken)
Whilst the mixer is on, prepare your baking tin. Take a tin approx. 9”x13” and spray with cooking oil. Wipe it around with a kitchen towel, so all the corners have a thin coating of oil. Put to one side.
Now spoon the lemon curd paste into a piping bag with a thin nozzle. If the mixture has thickened too much, you can heat it in the microwave for a few seconds to loosen up.
Once the marshmallow mixture has been whisked for 10 minutes (it should be big, white and fluffy), take a stiff spatula and immediately scrape the marshmallow mix into the prepared tray. It will be very sticky! Once it’s all in, spray your hands with cooking oil, and flatten the marshmallow down and push to the edges.
Working quickly, pipe the lemon curd paste all over the top of the marshmallow, then take a cocktail stick and swirl it around – so there are no large pools of lemon curd (just gentle swirls).
Leave the marshmallows to set – uncovered – for at least 4 hours (up to 24 hours)
After the marshmallows have set, sprinkle a couple of tablespoons of shredded coconut on top of the marshmallow, and tip the marshmallow out onto a cutting board. Sprinkle again with more of the coconut and cut the marshmallow into chunks using a sharp knife or a pizza cutter. After each cut, move the cut pieces apart (or they’ll meld back together again). Once the marshmallow has been chopped into chunks, toss each chunk in the coconut to cover all sides.
Serve straightaway or place in an airtight box until ready to serve.