Healthy Eating

We're championing fresh food that packs a flavour punch, from salads and vegetable-packed bowls to grains and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and receive a free salt and pepper set - offer ends 26 March, 2017

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

The benefits of live yoghurt
23.03.2017

Step away from the “dessert yoghurt", writes Will Studd. The real unadulterated thing is much more rewarding.

All-Star Yum Cha
22.03.2017

What happens the morning after the World’s 50 Best Restaurants awards? We treat the chefs to a world-beating yum cha session, as Dani Valent discovers.

Honey Fingers, Melbourne's inner-city beekeepers
22.03.2017

Single-source honey putting community and sustainability next to sweetness.

Vermouth is having a moment
21.03.2017

More and more adventurous local winemakers are embracing Vermouth's botanicals, writes Max Allen.

Exploring Indonesia's Komodo National Park
21.03.2017

Indonesia's Komodo National Park is home to staggering scenery and biodiversity. Michael Harden sets sail in a handcrafted yacht to explore its remote islands in pared-back luxury.

The new cruises on the horizon in 2017
21.03.2017

Cue the Champagne.

Seven recipes that shaped 1980s fine dining
21.03.2017

Australia saw some bold moves in the ’80s, and we’re not just talking hairstyles. Greater cultural references started peppering the menus of our restaurants, and home-grown ingredients won a new appreciation. The dining scene was coming of age and a new band of pioneers led the charge.

Where Melbourne's finest will take the World's Best Chefs
20.03.2017

Leading chefs descend on Melbourne in April for The World’s 50 Best Restaurants. We asked local hospitality folk who they’d abduct for the day and where they’d take them to show off their city. There may be coffee, there may be culture, but in the end it’s cocktails.

Toasted lime marshmallows with mango


You'll need to begin this recipe a day ahead.

You'll need

250 gm light palm sugar, finely crushed 1½ tbsp lime juice 1½ tbsp coconut milk 8 lemongrass stalks, trimmed to 20cm lengths 3 mangoes, cheeks removed and cut into wedges To serve: mango or coconut ice-cream To serve: crushed roasted peanuts (optional) and lime wedges   Lime marshmallows 290 gm caster sugar 1½ tbsp lime juice 1 tbsp liquid glucose 2 eggwhites 6 titanium-strength gelatine leaves, softened in cold water for 5 minutes Finely grated rind of 2 limes For dusting: icing sugar mixture

Method

  • 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.

At A Glance

  • Serves 6 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 6 people

Featured in

Jan 2013

You might also like...

Top 10 peanut butter desserts

recipes

Chocolate truffle layer cake

Party desserts

recipes

Elderflower, Champagne and berry jellies

Banana recipes

recipes

Prosecco jellies with Aperol granita

Cheesecake recipes

recipes

Lychees, cherries and guavas in lemon grass and vanilla syrup

Autumn dessert recipes

recipes

Balsamic caramel figs with ricotta mousse

Cognac and hazelnut affogato

recipes

Strawberry recipes

Crepes with honeyed oranges

recipes

Frozen dessert recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×