INGREDIENTS
200 g sugar
7 sheets gold gelatine
60 g egg white
1 teaspoon Murray River Sea Salt, ground
10 g black truffle
50 g panko breadcrumbs
50 g butter
1 teaspoon truffle, finely grated
METHOD
- Soak gelatine in luke warm water until softened.
- Dissolve the sugar in a small saucepan on low heat, Induction setting 4, until it reaches 117°C on a food thermometer and is a syrupy consistency.
Breadcrumbs
- Combine the breadcrumbs and butter in a small pan on medium heat, Induction setting 5-6 and cook until golden brown. Add finely grated truffle and mix well.
- Using the whisk attachment on an electric stand mixer, whisk the egg whites to firm peaks.
- Pour the syrup onto the egg whites and continue to whisk until smooth and shiny.
Squeeze the excess water from the soaked gelatine and add the gelatine to the meringue. - Add salt and whisk through for 5 seconds. Remove the bowl from the stand mixer and fold in the very finely grated truffle into the marshmallow mix.
- Place immediately into a piping bag fitted with a size 11 plain nozzle.
- Pipe marshmallow into small mounds of approximately 3-4 cm.
- Roll the marshmallow in the crispy breadcrumbs and serve on cleaned rocks or slate serving platters.