Ingredients

Poffertjes:
100g buckwheat flour
100g plain flour
4g salt
10g sugar
10g yeast (fresh)
300ml milk (37°C)
30g butter (plus extra for greasing)
Watermelon BBQ:
½ tsp sumac
2 tbsp rum
1/4 watermelon
1 tbsp brown sugar
1 tsp honey
Strawberry Cocktail:
8 mint leaves
8 lime segments
50 strawberries
8 sugar cubes
200ml cachaca
150 ml whipped cream
Strawberry Marshmallow:
2.5g gelatine
½ egg white
125g caster sugar
37.5g strawberry puree
62.5g water
50g icing sugar
50g cornflour
Mascarpone Crème:
2 lemons zest
100g water
80g icing sugar
3.5g gelatin
500g mascarpone
50g cream
Elderflower Butter:
100g butter
15g elderflower vinegar
25g icing sugar
Wood Sorrel
Mint leaves
Red Vined Sorrel

Method

Strawberry Marshmallow:
Gently heat sugar and water to dissolve. Boil to 122°C. Soak gelatine in water with a few ice cubes. When syrup reaches 120°C begin to whisk egg whites in kitchen aid. Once syrup has reached 122°C slowly pour over the whisking egg whites. Increase speed of kitchen aid and add gelatine sheets one at a time. Whisk until cool and add puree. Spread half of the mixture onto lightly greased grease proof paper and sprinkle with sumac. Place in the dehydrater for 12 hours at 64°C. Transfer the other half of the marshmallow mixture into a piping bag with a star nozzle and pipe on a baking tray, thinly covered with a mixture of icing sugar and cornflour. Cover with the icing sugar mix using a fine sieve. Leave to dry in a cool place.
Poffertjes:
Mix the yeast, butter and milk and set aside in a warm place for 15 mins. Mix the buckwheat flour, the flour, salt and sugar. Gently stir in the warm milk. Set aside for 30mins to proof.
Watermelon BBQ:
Mix the sumac, rum, brown sugar and honey. Heat up the big green egg to 220°C. Grill watermelon wedges on the big green egg, gently brushing them with the sugar and rum mixture until lightly charred.
Strawberry Cocktail:
Muddle the mint leaves, lime, strawberries and sugar. Add the cachaca and shake over ice. Add the whipped cream and shake over ice again. Strain and pour into the chilled jugs.
Mascarpone Crème:
Bring water, sugar and lemon zest to boil. Add gelatine and cool down. Whisk mascarpone and cream and slowly add water infusion. Cool until needed.
Assemble/Plating Up:
Heat up a cast iron poffertjes pan. Brush the pan with melted butter and place a spoonful of the poffertjes mix in each dent. Turn them around using a fork once they have the required colour. Char the marshmallows with a blow torch. Place two quenelles of mascarpone crème just off centre of the plate. Warm up the poffertjes with a little bit of elderflower butter and place them on the plate. Place the strawberries, the charred marshmallows, BBQ'd watermelon and the marshmallow crisps onto the plate. Finish off by decorating with wood sorrel, mint and red vine sorrel.
Serve with the cocktail on the side.

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