Marshmallow
• 17g gelatine
• 125ml plum puree (force canned plums and juice through a sieve, using the back of a spoon)
• 80ml water
• 250g sugar
• 50g liquid honey
• 4 egg whites
• Pinch salt
• 1tsp vanilla paste with seeds
• 1 C cornflour
• 1 C icing sugar
Plum sugar
• ¼ C sugar
• ¼ C freeze-dried plum
1. Place plum pulp in a small bowl and sprinkle over the gelatine, set aside.
2. To make the plum sugar, blitz the sugar and freeze-dried plum in a food processor.
3. In a small saucepan with a candy thermometer (any thermometer that can read up to 150C will be fine) mix sugar (for marshmallow), honey and water. Place over a medium-high heat and allow to come to the boil