Iced passion fruit and marshmallow parfait with candied limes

INGREDIENTS

(serves four)

For the marshmallow
220g granulated sugar
¾dsp liquid glucose
150ml water
1 egg white
3½ leaves of gold gelatine, dissolved in orange flower water

For the passion fruit parfait
2g caster sugar
1tbs water
3 egg yolks
60ml passion fruit syrup
300ml double cream
4 hazelnut tuiles
Passion fruit coulis for garnish
Vanilla ice-cream for garnish

METHOD

To make the marshmallow, dissolve the sugar and glucose in the water and boil to 118ºC (soft ball). Pour on to the lightly whipped egg white very slowly, whisking all the time. Gradually add the gelatine mixture and continue to whisk until the marshmallow is cold.

Turn out into a shallow tray that has been dusted with icing sugar.

Boil the sugar and a little water to 118ºC (soft ball). Add to the egg yolks and whisk until cold. Add the passion fruit syrup and then fold in lightly whipped cream. Layer with marshmallow in a shallow tray lined with clingfilm.

Freeze for 24 hours before use.

To finish, decorate the finished dish with hazelnut tuile, poured sugar and passion fruit coulis and serve with vanilla ice-cream.

Stephen Shore