Toasted Marsh Mallow

Rupert Rowley

Rupert Rowley

18th July 2011
Rupert Rowley

Toasted Marsh Mallow

Recipe from Rupert Rowley Head Chef at Fisdchers Baslow


  • Toasted Marsh Mallow
  • 120g egg whites
  • 325g sugar
  • 65g glucose
  • 100g water
  • 4 gelatine leaves
  • Passion Fruit Jelly
  • 75g passion fruit juice
  • 25g orange juice
  • 1 ½ gelatine leaves
  • 60ml stock syrup
  • Bring the 3 liquids
  • Passion Fruit Sorbet
  • 500ml passion fruit juice
  • 250ml water
  • 600ml stock syrup
  • 25g sorbet stabilizer
  • Pistachio Soil
  • 40g pistachios – powder
  • 25g ground almonds
  • 50g sugar
  • 60g plain flour
  • 40g melted butter
  • pinch salt
  • Stock Syrup
  • 700g water
  • 700g sugar
  • Lime Tuille
  • 1 mango
  • 1 lime
  • 100g stock syrup


Toasted Marsh Mallow
Boil the sugar, glucose and water.
Set the egg whites to whisk.
When the liquid reaches 140 c add gelatine (soaked) and pour over whipped egg whites.
Scrape the mix out onto a sheet of acetate place another sheet over the top and press to about 2 cm thick.
Put into fridge to set.
When firm peel off the acetate and cut in to 4cm x 10 cm rectangles.
Passion Fruit Jelly
Bring the 3 liquids to the boil and add the soaked gelatine leaves.
Stir until dissolved and pour into a square mould 15 cm x 20 cm.
When set cut into 2 cm cubes
Passion Fruit Sorbet
500ml passion fruit juice
250ml water
600ml stock syrup
25g sorbet stabilizer
Mix all ingredients.
Churn in an ice cream machine.
Pistachio Soil
Blitz the pistachios in a food processer to a powder. Add ground almonds, sugar and plain flour. Pour in melted butter & salt. Bake for 30mins at 175°c. Allow to cool. And crumble with your hands
Lime Tuille
Melt the isomalt and add the lime zest.
Pour onto a non-stick mat and leave to cool.
When just cool enough to touch pull off strands to decorate the dish.
Stock Syrup
Bring to the boil and leave to cool.
Mango Carpaccio
Peel and slice mango as thin as possible. Bring syrup to boil, add grated lime and pour over mango.
Allow to cool.
To Assemble
Place the marshmallow in the centre of a plate and toast lightly with a blow torch all over.
Put 5 squares of jelly around and sprinkle with the soil.
Arrange 6 pieces of the mango on each plate and decorate with a little micro coriander.
Quenelle the passion fruit sorbet and place at one end of the marshmallow and serve.

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