Salted caramel and earl grey marshmallow

Michael Craig

Marshmallow

17 g	Gelatine
125 ml	Water, boiling
80 ml	Water
250 g	Sugar
2 bags	Earl grey tea
50 g	Liquid honey
4	Eggs, whites
1 pinch	Salt
1 tsp	Vanilla extract
1 cup	Cornflour
1 cup	Icing sugar

Salted Caramel

½ cup	Sugar (Main)
1	Water, (1/8 cup)
½ tsp	Lemon juice
⅓ cup	Cream
½ tsp	Sea salt

Directions

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.
3. 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.
4. Once tea mix has cooled, sprinkle the gelatine over the top and set aside.
5. 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.
6. Meanwhile, add egg white to the bowl of a standing mixer. Using a whisk attachment, whisk until frothy, add salt and mix again to combine.
7. When the sugar syrup reaches 118-120C remove immediately from heat. Turn the mixer on to a medium-low speed and slowly pour the sugar syrup into the egg white.
8. Scrape the gelatine mix into the saucepan you have just used for the syrup, mix to dissolve the gelatine in the residual heat and add vanilla essence. Pour this mix into the egg white mix slowly.
9. Whisk on medium high speed for 5-8 minutes, or until the side of the bowl feels room temperature.
10. Meanwhile prepare pan - roughly 30cm x 20cm is good, with a height of at least 5cm. Line with cling film and spray lightly with cooking spray.
11. Once marshmallow is ready, pour half of the mix into the prepared pan and smooth out to an even layer, using a spatula. Pour over a layer of the caramel sauce - a thin layer drizzled over makes cutting and eating easier. Pour over the remainder of the marshmallow mix and smooth over. Leave in the fridge for at least four hours to set.
12. Once set, combine cornflour and icing sugar and place in a bowl or directly on the bench. Using a hot knife, cut your marshmallow to the size you want, and roll this in the corn flour/icing sugar mix.