This light and airy marshmallow beautifully harnesses the natural citrus aroma and flavour that tarata has to offer. Serve them torched, or not – they’re delicious either way.
Makes about 50 marshmallows
INGREDIENTS:
- 12 g leaf gelatin
- 50 g egg white
- Pinch of table salt
- 250 g sugar
- 15 g glucose
- 40 g water
- 5 g powdered tarata leaves
- 2 g ground fennel seed
- 3 g lemon verbena powder
- 150 g icing sugar
- 150 g cornflour
METHOD
Use baking spray to grease a small baking tray, wiping off any excess. Set aside.
Soak the gelatin leaves in a small bowl of ice-coldwater.
Put the egg white and a pinch of table salt in the bowl of a stand mixer fitted with a whisk. Turn the mixer to low speed.
Stir together the sugar, glucose and water in a pot set over medium heat. Cook until the temperature reaches 121°C.
When the sugar is approaching 121°C, increase the mixer speed to medium. Strain the gelatin and put the leaves in a medium pot set over low heat. When they have melted, pour over the sugar syrup and swirl gently to ensure the gelatin is fully dissolved.
Pour this mixture immediately over the egg white in the mixer. Leave the mixer whisking for another 5 minutes, then add in the powdered tarata leaves, fennel and lemon verbena powder. Continue whisking until the mixture is cool.
Sift together the icing sugar and cornflour.
Sprinkle a generous layer over the prepared tray.
Pour the cooled marshmallow evenly into the tray and sprinkle more of the icing sugar and cornflour mixture on top. Transfer the tray to the fridge to set for 2 hours. Once set, cut to the desired size(I recommend 2 cm square cubes). Store in an airtight container in the fridge until required.
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