The addition of goat's curd to this mega marshmallow makes it every bit delectable as it looks. Served with a fresh pineapple and citrus salsa.

Serves
4

Preparation

30min

Cooking

30min

Skill level

Mid
By
Average: 3.8 (6 votes)
Yum

Ingredients

  • sheets titanium-strength gelatine  
  • 75 g caster sugar
  • 125 g liquid glucose
  • 1 vanilla bean, halved lengthways, seeds scraped
  • 75 g egg whites
  • 50 g goat curd
  • 1 lemon, juice and zest
  • 1 lime, juice and finely grated zest
  • 2 Panama passionfruit
  • ½ small pineapple
  • 1 lady finger banana

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Instructions

Chilling time: 2 hours

  1. Soak the gelatine leaves in a bowl of iced water.
  2. Place the sugar, glucose, vanilla bean and seeds and 1 tablespoon of water in a saucepan and stir over low heat until the sugar dissolves. Simmer until the syrup reaches 115°C-120°C, then remove the vanilla bean.
  3. While the syrup is simmering, using an electric stand mixer, whisk the eggs whites until soft peaks form. With the motor running on medium speed, slowly add the hot sugar syrup to the egg whites. When all the syrup has been added, increase the heat to high, add the gelatine and whisk until stiff shiny peaks form. Add the goat curd, lemon juice and zest and whisk to combine well.
  4. Line a small 15-cm square container with baking paper, leaving the sides overhanging and grease lightly. Pour in the marshmallow and tap to remove any air bubbles. Refrigerate for 2 hours.
  5. Just before serving, halve the passionfruit and scoop the pulp into a bowl. Peel and finely dice the pineapple and banana. Place in a bowl with the passionfruit pulp, lime zest and a squeeze of lime juice and toss gently. Remove the marshmallow from the container and use a hot knife to cut into 4 even squares. Place onto serving plates, then use a domestic blow torch to lightly brown the top and sides of the marshmallow. Serve with the summer fruits on the side.

 

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Photography by Adam Liaw.