Lemon and poppy seed marshmallows
25g icing sugar
6 gelatin leaves
225g caster sugar
25g liquid glucose
2 egg whites
Few drops Kotanical lemon essential oil
Mix the cornflour and icing sugar in a small bowl. Prepare a 20cm square tin by greasing with sunflower oil, lining with a double layer of cling film, re-grease and coat with a layer of cornflour and icing sugar.
Soak the gelatin leaves in cold water for 6-8 minutes until softened.
While the gelatine leaves are soaking place the sugar, glucose and 100ml water in a medium saucepan over a high heat. Bring the the boil and continue to simmer until the temperature reaches 100°C. Once it has reaches this temperature add the egg whites to a stand alone mixer fixed with a whisk attachment and whisk until stiff peaks form, at this stage the sugar should have reached 121°C, slowly pour into the egg whites while the machine is running.
Add the gelatine leaves along with 25ml water to a small saucepan and heat over a low heat until just melted. Slowly whisk it in aswell followed by the lemon oil.
Beat for 5-6 minutes until it has cooled a little. Pour into the prepared tin, flatten out and sieve over more of the cornflour/icing sugar mix to coat the top. leave to set for at least 2 hours, once set cut into 36, 3cm squares, sprinkle over the remaining cornflour and icing sugar and toss to coat. this will stop them sticking together.