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Note

In Savour

Marshmallow

Pastry

Ingredients

• 300 g egg white
• 150 g sugar
• 25 g glucose
• 200 g passion fruit juice
• 48 g gelatine

Method

1. Soak the gelatine. Soak the gelatine leaves in plenty of cold water.
2. Cook the sugar syrup. Put the sugar, glucose syrup and the water in a pan. Bring to the boil and cook to about 121 °C.
3. Whisk the egg white. Start whisking the egg white as soon as the syrup is almost at temperature. Whisk to a light foam that is still supple enough to take the hot syrup.
4. Add the syrup. Pour the hot syrup in a thin stream into the whisking egg white. Pour down the inside of the bowl, not straight onto the whisk, to limit splashes and sugar crystals.
5. Dissolve the gelatine. Gently melt the squeezed gelatine in the passion fruit coulis. Add it to the warm marshmallow mixture while the mixer is running. Keep whisking until the mixture is light and starts to cool, but is still liquid enough to work with.

The method was not on the note. The chef added it: Savour never makes anything up.

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