Food Maths: Marshmallows

METHOD

1. Preheat the oven to 180°C. 

2. Roll out the pastry onto a lightly floured surface. Lay and press into a well-greased fluted flan tin. Prick the base. 

3. For the filling, beat the lemon juice, cream and icing sugar, everything except for the zest, together. Sieve it all, then stir in the zest. 

4. Pour the lemon mix into the pastry case. Pile the marshmallow on top in neat circles so the surface is covered. 

5. Bake for 35 minutes. Leave to cool.

METHOD

1. Add the icing sugar to the double cream. Whip the double cream to stiff peaks. Set aside. 

2. Toast your marshmallows in the oven or on the hob. Let them cool. Stir into the mix. 

3. Pour into the lolly moulds. 

4. Freeze until solid.

METHOD

1. Put the biscuits in a freezer bag and bash or crush them with a rolling pin. 

2. In a pan, melt the butter, chocolate and honey (you can sub the latter with maple or golden syrup) on very low heat. Don’t let it bubble. 

3. Once smooth, remove from the hob immediately. 

4. Stir the biscuits, mini marshmallows and three quarters of the chopped nuts into the melted chocolate butter mix. 

5. Tip onto a baking tray. Sprinkle over the remaining nuts. Wrap the tray in cling film and set aside.

6. Chill in the fridge before eating.