Lemon Marshmallow Slice
- 1 cup of my gluten-free flour blend
- 2 tsp cane sugar
- pinch of salt
- 80gms/2.75oz chilled butter
- 1 egg
- 2 tsp cider vinegar
- 400mls/13.5oz cream
- 3 tbsp cane sugar
- ⅓ cup lemon juice
- 2 tbsp gelatin
- 1 tbsp tapioca flour
- 2 tbsp gelatin
- ¼ cup water
- 1.5 cups cane sugar
- 1 cup water
- 1 tsp vanilla
- Preheat the oven to 180°C/350°F.
- In a food processor, add the flour, sugar, salt and butter, cut up small.
- Process until crumbs form.
- Whisk together the egg and vinegar.
- Add to the processor and process again until a firm dough forms.
- Adjust with a little cold water or a little more flour if necessary to get a dough which stays together but doesn't crumble.
- Butter and line a 17.5 x 27.5cm/7” x 11” slice tin.
- Press the dough into the prepared tin.
- Place in the oven for 10 minutes or until golden.
- Cool completely.
- Bring the cream and sugar to the boil.
- Add the lemon juice and stir.
- Dissolve the gelatine in a little hot water and add. Whisk.
- Mix the tapioca flour in a little cold water and add.
- Keep stirring until it thickens then take off the heat and let cool.
- Pour it over the cooled base.
- Place in the fridge to set completely.
- Place everything in a saucepan and bring to the boil, stirring.
- Let boil, not stirring, for 15 minutes.
- Cool to lukewarm.
- With egg beaters or a stand mixer, whisk until thick and white.
- Pour onto the set lemon layer and place in the fridge to firm up.
- Once set completely, cut into slices.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/lemon-marshmallow-slice-gluten-free-low-fodmap/
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