Name: Passionfruit Marshmallow with Roasted Pineapple Chiboust
Yield: Serves 6
Cuisine: Australia
Ingredients: 150 ml (5 fl oz) sugar syrup; 125 ml (4 fl oz) sugar syrup; 250 ml (9 fl oz) sugar syrup; 1 baby fennel bulb, very finely sliced; 4 tablespoons tapioca pearls; juice of ½ lemon; 1 tablespoon pernod; basil seeds, to serve; 45 ml (1½ fl oz) thick (double/heavy) cream; 52 g (1¾ oz) sugar, plus 25 g (1 oz) extra; 1 teaspoon liquid glucose; pulp from 2 passionfruits; 1 egg white from a 55 g (2 oz) egg; 1½ gelatine sheets; 2 tablespoons water; 1 teaspoon pernod; 60 g (2¼ oz) cold butter, diced; 1¾ gelatine sheets; 2 tablespoons caster (superfine) sugar; ¼ fresh pineapple; 70 ml (2¼ fl oz) milk; 40 g beaten egg; ½ gelatine sheet, soaked; 2 teaspoons liquid glucose; 2 tablespoons granulated sugar; 1½ tablespoons water; 100 g (3½ oz) fresh passionfruit pulp; 10 g (¼ oz) liquorice root; 200 g (7 oz) sugar; 3 eggs, separated