Greg Doyle, Grant King, Katrina Kanetani

Passionfruit Marshmallow with Roasted Pineapple Chiboust

Name: Passionfruit Marshmallow with Roasted Pineapple Chiboust
Yield: Serves 6
Cuisine: Australia
Ingredients: 2 tablespoons caster (superfine) sugar; 45 ml (1½ fl oz) thick (double/heavy) cream; 70 ml (2¼ fl oz) milk; 1¾ gelatine sheets; 1 baby fennel bulb, very finely sliced; juice of ½ lemon; 250 ml (9 fl oz) sugar syrup; basil seeds, to serve; 4 tablespoons tapioca pearls; 125 ml (4 fl oz) sugar syrup; 1 tablespoon pernod; 1 tablespoon freshly squeezed lemon juice; 3 tablespoons liquid glucose; 24 fine slices pineapple; 250 g (9 oz) fresh pineapple, skinned and cored; 2 vietnamese mint sprigs; 80 ml (2½ fl oz) white wine; 150 ml (5 fl oz) sugar syrup; 60 g (2¼ oz) cold butter, diced; 48 g (1¾ oz) sugar; 1½ tablespoons strained passionfruit juice; 40 g beaten egg; ½ gelatine sheet, soaked; 100 g (3½ oz) fresh passionfruit pulp; 200 g (7 oz) sugar; 10 g (¼ oz) liquorice root; 1 teaspoon pernod; 1½ tablespoons water; 2 tablespoons granulated sugar; 2 teaspoons liquid glucose

Preparation info

Serves
6

Difficulty
Medium

Appears in

Pier

By Greg Doyle , Grant King and Katrina Kanetani

Published 2008

About

Ingredients

Passionfruit Marshmallow

1½ gelatine sheets
2 tablespoons water
pulp from 2

Oceania
Australia
Sydney
Dessert

Method

Preheat the oven to 250°C (500°F/Gas 9).

You will need a 45 cm × 4.5 cm