Paztizz Tops and Passion Fruit Marshmallow

Ingredients

• 3g bronze leaf gelatine – soaked in cold water
• 20g passion fruit purée
• 5g Paztizz Tops finely chopped in with passion purée
• 10g egg white
• 56g sugar
• 10g water
• 10g glucose
• 16 x 25mm chocolate discs
• Tempered chocolate for sticking down discs
• Tempered Xoco Gourmet Mayan Red 62% chocolate for dipping
• Gold leaf for decoration (optional)

Method

• Stick each of the chocolate discs on to a baking mat or parchment with a little tempered chocolate. Set aside.
• Warm passion purée and chopped Paztizz Tops to 50C, and stir in the soaked gelatine.
• Whisk egg white to soft peak, while bringing the glucose, sugar and water to the boil.
• Cook syrup to 122C and pour in a thin steady stream over the whipping egg whites. Check temp of purée and gelatine mix, whisk in to egg whites at 30C max.
• Keep whipping until mixture begins to hold its shape.
• Pipe bulbous shaped blobs on to the chocolate discs, using a 12mm plain piping nozzle.
• Leave to set for at least an hour at cool room temperature or in a chocolate fridge.
• Prepare tempered chocolate, and with a dipping fork, dip each marshmallow, then lay on parchment or mat to set.
• Decorate tips of the chocolates with gold leaf (optional). Serve.

Recipe: Shona Sutherland