AT A GLANCE
You'll need to begin this recipe a day ahead.
|01||For lime marshmallows, stir 200gm caster sugar, lime juice, glucose and 60ml water in a small saucepan over medium-high heat until sugar dissolves. Bring to the boil and cook until mixture reaches 118C on a sugar thermometer (5-6 minutes), then start whisking eggwhite and a pinch of salt in an electric mixer until soft peaks form (1-2 minutes). Whisking continuously, gradually add remaining caster sugar and whisk until glossy (1-2 minutes). Continue cooking syrup until it reaches 127C (3-4 minutes), then remove from heat. Squeeze gelatine to remove excess water, add to syrup with lime rind, stir to combine, then, whisking continuously, carefully pour syrup onto eggwhite mixture and whisk until tripled in volume and cooled to room temperature (4-5 minutes). Spoon into an 18cm square cake tin lined with lightly oiled baking paper, smooth top with a wet palette knife and stand at room temperature until set (overnight). Turn out onto a work bench lightly dusted with icing sugar mixture, then cut into 3cm cubes with a lightly oiled knife. Toss in icing sugar mixture and store in an airtight container until required. Lime marshmallows will keep for a week.|
|02||Stir palm sugar and 100ml hot water in a saucepan over medium-high heat until sugar dissolves, bring to the boil and cook until caramelised (6-8 minutes). Remove from heat, stir in lime juice and coconut milk (be careful, hot caramel will spit). Refrigerate until required. Bring to room temperature before serving.|
|03||Thread lime marshmallows onto lemongrass stalks and toast, turning frequently, over an open flame until toasted and golden (if you don’t have an open flame you can do this carefully with a blowtorch). Drizzle with palm sugar caramel, scatter with crushed peanuts, and serve with mango wedges, ice-cream, and lime wedges for squeezing.|