Marshmallow
• 17g gelatine
• 125ml boiling water
• 80ml water
• 2 x Earl Grey teabags
• 250g sugar
• 50g liquid honey
• 4 egg whites
• Pinch salt
• 1tsp vanilla extract
• 1 C cornflour
• 1 C Icing sugar
Salted Caramel
• ½ C sugar
• 1/8 C water
• ½ tsp lemon juice
• 1/3 C cream
• ½ tsp sea salt
1. Place boiling water (125ml) and teabag in a small bowl and let the tea steep for 5 minutes. Remove teabag and transfer water to fridge to cool.
2. While this is cooling, make caramel. Place sugar, water (80ml) and lemon juice in a saucepan and place over a medium heat. Let the sugar mix come to the boil.
You will need to watch this closely as you are caramelising sugar and it burns easily. Continue to boil sugar mixture until you have reached a golden caramel colour, remove from the heat and slowly add the cream, whisking all the time. Be careful when adding the cream as the mix will bubble up, continue to whisk over low heat until you have a nice smooth sauce. Add the salt and mix in. Set caramel sauce aside to cool.