Buchu & Wild Dagga Marshmallow With Honeycomb, Charcoal Beetroot & Hazelnut Rocks
Recipe yields 30-40 portions
Marshmallow 300g egg white 900g castor sugar 200g glucose 300g water 60g gelatin leaves Ice water to bloom
3 tablespoons dried buchu powder 3 tablespoon wild dagga powder 2 cups icing sugar
2 cups corn flour
• Place the egg whites in a mixer with a whisk attachment
and beat to soft peak.
• Place the gelatin leaves in ice water and bloom until soft,
squeeze out the water.
• Place the castor sugar, glucose, and 300g water in a
saucepan and cook until the syrup reaches 130°C.
• Pour the syrup into the egg whites slowly while
whisking and add the gelatin and powders.
• Mix the icing sugar and corn flour and combine well. • Lightly dust a tray lined with greaseproof paper with the sugar and flour mixture and pour the marshmallow evenly onto it.
• Tap the tray on the surface to level the mix and dust well
with the sugar flour mix.
• Leave to set and cut with a hot knife into squares.
HONEY COMB
400g castor sugar
100g water
140g glucose
20g bicarbonate of soda
• Place the sugar, water, and glucose in a large pot (make sure it has high walls or you will burn!) and cook to a golden caramel.
• Add the bicarb and stir in very quick and briefly with a
wooden spoon.
• Gently pour onto a greaseproof paper line surface and
do not touch or bump!
• Leave to cool and break into shards.
CHOCOLATE ROCKS
220g dark chocolate (70%)
125g cream
30g butter
½ cup toasted and chopped hazelnuts
• Place the chocolate and butter in a bowl and melt over a
pot of simmering water.
• Place the cream and hazelnut in a saucepan and bring
to a boil and pour over the chocolate.
• Stir until cool and thick and place in a piping bag.
• Pipe the rock into little heaps on a greaseproof paper
lined tray and place in the freezer to harden.
• Toss in cocoa powder and keep cold.
BEETROOT DUST
• Place 1kg washed large beetroots in a BBQ or hot oven
200°C for 40 minutes. Turning them one quarter (90°C) every eight minutes until it has a dark charcoal crust.
• Slice the beetroot thinly and dehydrate overnight at
75°C until crispy.
• Blend into a powder and dust over the honeycomb.